A real gastronomic treat, the slightly bitter taste of the lampascioni or hyacinth bulbs is enhanced by a refined and extremely delicate extra virgin olive oil. They are preserved in olive oil, white wine vinegar, salt, garlic, parsley and mint and are a traditional product of Puglia and Basilicata
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Description: Pure pork meat salami, coarse ground and preserved in pig intestine, hand tied with natural twine. The salami has a typical crespone form. Properties: Typically coloured salami, with whole peppercorns. Coarse ground with little fat which is well distributed throughout the salami. Firm consistency, typical flavour of salami from Basilicata. Soft but not chewy when sliced. Ingredients: Pork, salt, whole black peppercorns How to consume: Once removed from its packaging, the product is best left at room temperature (15-18°c) to allow its natural flavour to come through. Provenance: Latronico (PZ), Basilicata, Italy Packaging: Vacuum pack Weight: 300g Shelf life: 6 months Serving suggestion: Great eaten as it is, or as a quick meal with bread and all types of cheese. Soft slices make a delicious accompaniment to an aperitif or enrich any cheese and charcuterie board.
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Typical marbled colour. Firm consistency, aromatic flavour.
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weet / spicy salami: Pure pork meat salami, medium ground and preserved in pig intestine, hand tied with natural twine in a horseshoe shape.
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Typical marbled colour. Firm consistency, aromatic flavour.
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Reddish colour typical of preserved meats with a balanced quantity of fat typical of this product. Firm consistency, aromatic flavour, soft but not chewy when sliced. Cylindrical shape.
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A highly characteristic product from Basilicata. The peppers are dried using an ancient and natural method to create garlands of red peppers which are seen hanging from balconies or rails to dry in the sun. Once dried, they are fried in extra virgin olive oil for a few seconds, until they become crispy and fragrant.
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A highly characteristic product from Basilicata. The peppers are dried using an ancient and natural method to create garlands of red peppers which are seen hanging from balconies or rails to dry in the sun. Once dried, they are fried in extra virgin olive oil for a few seconds, until they become crispy and fragrant.
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Large, crusty toasts prepared with the simplest ingredients: flour, water and salt
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Small, round slices of bread seasoned with oregano and toasted in the oven
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