Spicy spianata, vacuum-packed, a flat salame with red chilli, to liven up pizzas, pasta and boards.
Its flat shape comes from pressing during ageing. The fine-ground pork is studded with large cubes of lardo that balance the strength of the spices.
Its bright red colour comes from red chilli, powdered or in flakes, often with black pepper added. The heat is persistent.
In very thin slices on pizza or diced in a tomato sauce. On a board, serve it with a mild cheese such as provolone.
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Spicy spianata, vacuum-packed, a flat salame with red chilli, to liven up pizzas, pasta and boards.
