Spianata calabra ca. 2 kg. - Maletti 1867

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Italian Fennel Sausage, Porcini Mushroom, Tomato and Chilli Sauce served with Casarecce Pasta Gamberoni | 15.0 Moskin writes how “in 2009, nduja was the spicy underground taste that went mass market, making it the Lady Gaga of pork products. If nduja didn’t already exist, it might have been invented in a lab as the perfect food trend: it combines nose-to-tail eating, pork, smoke and chili heat.” She noted that it had been called “flaming liquid salami”, “spicy pork butter” and “the spreadable Italian love child of pepperoni and French rillettes”.

Pasta alla Silana is one of the most well-known Calabrian pasta dishes. It comes from the mountainous Sila region. This very filling and hearty recipe is full of typical Sila foods. It is actually a pretty popular recipe in other parts of Italy and Calabria, so there are some slightly different versions. However, the main ingredients are mostly the same, tomatoes, sausage, guanciale, porcini mushrooms, caciocavallo cheese, peperoncino and pecorino. Calabrian baked pasta with meatballs. Mozzarella Fiordilatte, Asiago, Gorgonzola Dolce, Smoked Provola di Agerola, Grated Parmigiano-Reggiano Aged 24M

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Mozzarella Fiordilatte, Grated Parmigiano, Spicy Spianata Calabra (Salame), Italian Sausage, Porchetta (Pork Roast), Red Bell Pepper Pan Fried King Prawns with Garlic, Parsley and a Prawn Sauce served with Linguine Pasta Ragu di Bologna | 13.5 Ideal for 2 – Freshly sliced Italian cooked ham, salami, spianata calabra, Parma ham, melon, selection of Italian cheeses, grapes and honey. 19.95 Il Verduriere Unfortunately due to the perishable nature of our food, cost and logistics, we are currently unable to deliver to overseas destinations. Personal message:

In other words, is an antipasti option with the pungent flavour of hot chilli pepper, a characteristic that is unmistakable in this salami.All our pasta sauces above are GLUTEN FREE and can be served with a GLUTEN FREE PASTA. Gnocchi Gorgonzola E Noci

Now it seems Calabria’s fiery pork paste is popping up everywhere. We were even able to get our hands on some fantastic ’nduja here in Cambodia recently. We thought that was as good an excuse as any to tell you all about the Calabrese sausage paste and start a series on our best ’nduja recipes. As we publish the recipes, we’ll add links below under ‘How to Use ’Nduja’. Suitable for a variety of preparations and dishes, ranging from a sauce for stuffed pasta to a savoury tart, or even in salads for those who choose. The fragrant and fat portions of this product generate the perfect sweetness to offset its inherent sapidity when tasting it. Mozzarella Fiordilatte, Cremini Mushrooms, Artichokes, Prosciutto Cotto, Spicy Spianata Calabra (Salame), Oregano

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Deep fried calamari served with a side of cream cheese and parsley sauce. 7.95 Gamberi E Pomodorini So what is ’nduja? The spicy sausage paste is a traditional Calabrian pork product that originated in the village of Spilinga in the province of Vibo Valentia in Southern Italy’s region of Calabria. Calabrian food is fantastic and the region is a tantalising culinary destination that’s famous for everything from its fiery red peppers and sweet red onions from Tropea to its fantastic wild mushrooms. The spicy “Spianata” is extremely similar to Ventricina, but differentiates due to the production process’s “flattened” shape. It has a dark crimson colour and a fiery flavour. It certainly would have been possible to find ’nduja in Italian delicatessens in the Calabrian diasporas in Europe, USA, South America, and Australia – of the many millions of Italians who emigrated from the 1870s to 1970s, the majority were from Southern Italy’s regions of Calabria and Sicily – however, it wasn’t yet on restaurant menus around the world. With your hands, form the pizza dough into a round, thin pizza. It’s best to avoid rolling out the dough using a rolling pin. The pizza is less airy and does not bake properly when the dough is rolled out.