salame dop

OUR RECIPES: CANNELLINI AND SALAME BRIANZA SALAD

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Ingredients for 4 people:

  • 200g cannellini beans
  • 50g celery
  • 20 cherry tomatoes
  • extra virgin olive oil
  • salt to taste
  • pepper to taste

 

Preparation:

Cut the celery and cherry tomatoes into cubes.
Season all the ingredients with extra virgin olive oil, salt and pepper.
Lay the cannellini salad on a plate with 8 slices of  Salame Brianza in bindonetto format.

 

Wine pairing: Chianti Classico DOCG

Provenance: Tuscany

Grapes: Sangiovese and Canaiolo

Colour: deep ruby red, tending to garnet with aging

Aroma: deep and ethereal of violets

Flavour: full and dry, slightly tannic taste which becomes soft and velvety

salumi dop

OUR RECIPES: TUNA AND SALAME BRIANZA PATE

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Ingredients for 4 people:

      • 200g tuna
      • juice of half a lemon
      • 1 anchovy
      • 40g butter

 

Preparation:

Blend all ingredients to form a soft mixture.
Arrange the pate on a plate garnished with parsley or chives accompanied by 5 slices of Salame Brianza in filzetta format.

 

Wine pairing: Valpolicella Classico Superiore DOC

Provenance: Veneto

Grapes: Corvina, Rondinella and Molinara

Colour: deep garnet red

Aroma: red fruits and jam

Flavour: dry, full and full-bodied

salame italiano

OUR RECIPES: MIXED VEGETABLES AND SALAME BRIANZA

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Ingredients for 4 people:

  • 100g courgette
  • 100g celery
  • 100g carrots
  • 100g green beans
  • 100g onions
  • 100g peppers
  • 40g sugar
  • 2 dl vinegar
  • 30g extra virgin olive oil
  • 5g salt

 

Preparation:

Cut all the previously cleaned vegetables into small pieces.
In a saucepan bring the vinegar to the boil with the oil, salt and sugar then add the vegetables and boil for 10 minutes, stirring occasionally then allow to cool.
Arrange the mixed vegetables on a plate with 4 slices of Salame Brianza in filzetta format.

 

Wine Pairing: Montepulciano D’abruzzo Cerasuolo DOC

Provenance: Abruzzo

Grapes: Montepulciano D’abruzzo

Colour: cherry red

Aroma: aromatic with notes of wild berries

Flavour: dry but pleasantly soft, with good structure

salumi dop

OUR RECIPES: RUSSIAN SALAD AND SALAME BRIANZA

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Ingredients for 4 people:

  • 120g carrots
  • 200g potatoes
  • 200g peeled peas
  • 120g green beans
  • 240g mayonnaise

 

Preparation:

Clean the vegetables and cut into cubes.
Boil the various types of vegetables separately in a saucepan, drain and allow to cool.
Season with the mayonnaise.
Arrange the Russian salad on a plate with 5 slices of Salame Brianza in the filzetta format.

 

Wine Pairing: Prosecco DOCG

Provenance: Veneto

Grapes: Prosecco

Colour: creamy white sparkling wine

Aroma: fruity with apple, pear and plum

Flavour: clean and fresh. The effervescence sharpens the fresh sensation. Creamy and soft

salami ricette

OUR RECIPES: ASPARAGUS WITH BLACK TRUFFLE AND SALAME BRIANZA

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Ingredients for 4 people:

  • 24 asparagus tips
  • 20g black truffle
  • 2 tablespoons of extra virgin olive oil
  • salt

 

Preparation:

Cook the asparagus tips in lightly salted water, drain then cool in water and ice for a few minutes.
Arrange the asparagus, black truffle and a drizzle of extra virgin olive oil on a plate with 4 slices of
Salame Brianza

 

Wine Pairing: Greco Di Tufo DOC

Provenance: Campania

Grapes: Greco di tufo

Colour: deep and golden

Aroma: ample and fruity with apricot and citrus

Flavour: rich, full and full-bodied, supported by good acidity. Very persistent

salumi brianza

OUR RECIPES: COLD OMELETTE WITH MINT, GRANA CHEESE AND SALAME BRIANZA

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Ingredients for 4 people:

  • 3 eggs
  • 6 crushed mint leaves
  • 1 tablespoon of grated Grana cheese
  • 1 tablespoon of extra virgin olive oil
  • salt to taste

 

Preparation:

Beat the eggs, add the Grana cheese, mint and salt and make a large, thin omelette with extra virgin olive oil.
Allow to cool.
Arrange the omelette on a plate with 7 slices of Salame Brianza in the bindonetto format.

 

Wine Pairing: Garda Chiaretto Classico DOC

Provenance: Lombardy

Grapes: Groppello gentile, Marzemino, Sangiovese, Barbera

Colour: pale pink recalling the homonymous flower

Aroma: elegant, intense, with floral notes

Flavour: dry and savoury, with almond aftertaste