Local salamis are made from pigs reared on site. Meat is processed according to the local tradition with the addition of seasoning spices. Salamis are then set to mature in the cellars at a controlled temperature and humidity. The production of ricotta cheese starts with the milking of the sheep, milk is then curdled to obtain a soft fresh cheese with a delicate taste.

INGREDIENTS
Local salami, lard, bacon, liver mortadella, local sheep ricotta.

PREPARATION
Slice the salamis and lay them on a platter together with the ricotta cheese. Decorate with bread croutons.

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