Today we’re talking about capers from Pantelleria, tiny but very rich in flavour. But there’s more, we’ll also discover caper berries, caper leaves and the caper production farm that brings Pantelleria’s tradition to the world. Ready to go?
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‘NDUJA FROM CALABRIA: FOOD PAIRING AND RECIPES16/05/202026534 views‘Nduja from Calabria is definitely addictive; I am sure of it. One taste and you’re in love, because ‘Nduja salami spread is spicy but aromatic, it is creamy, it can enhance the flavour of many dishes and it takes you all the way to...Read more
Recipes…The spicy ones!
Today we’re talking about ‘nduja, a more unique than rare salami. A symbol of Calabria, it is as soft and delicate in texture as it is strong and intense in taste. But how is it produced? And how can we use it in the kitchen?
What is ‘nduja? How is it produced?
‘Nduja is a Calabrian salami made with perfectly balanced pork and fat and chili. Although it is widespread throughout Calabria - but in the rest of Italy as well - the one and only ‘nduja is the one from Spilinga, a small village on the hills of Vibo Valentia.
Nduja salami from Spilinga has a particularly soft and enveloping texture and an intense but perfectly balanced taste. Because in an exceptional product you can definitely taste the chilli, but it doesn’t cover the taste of the meat.
Pepper from Mount Poro, very hot
‘Nduja’s pepper is the Tri Pizzi variety, Slow Food presidia. It is also more commonly called “Minni di Vacca” because the three tips at the base recall the breasts of a cow.
It is a hot red pepper, with a thick and tasty pulp, spicy but not strong. It grows on Mount Poro, where the particular microclimate favors an intense formation of dew that makes irrigation almost superfluous.
It is a product that has risked extinction, pressed by an unfair competition with Asian peppers, which cost almost nothing and do not have the same respect of phytosanitary and production procedures that the Italian ones have.
In 2020 the Slow Food Foundation included it in the Ark of Taste program, an extraordinary heritage of products to protect.
Recipes with ‘nduja
Now that we know a little bit more about ‘nduja salami, let’s see how to use it. A little note: the original ‘nduja from Spilinga it the whole one, the so-called “Crespone” stuffed in the casing. However, to make its preservation more practical, we can buy this delicacy even in jar.
And why not amplify the taste by adding vegetables, onions, olives or tuna? This is what Artigiano della Nduja, aka Luigi Caccamo, did for almost 20 years, running a company that focuses on pure quality.
All you will find in his jars is genuine raw materials and intense taste, balanced with extreme precision. And it’s all so handy as well, you just have to unscrew and spread that goodness on croutons, flat bread, pizzas and so on.
Speaking of appetizers, here’s some terrificrecipes with nduja salami from Spilinga.
More than a recipe, it’s a series of infinite combinations. You can choose between toasted bread, focaccia, crunchy flat bread, pita or whatever you like and spread ‘nduja all over it and add buffalo mozzarella, smoked scamorza, grilled eggplant or confit tomatoes.
Stuffed pumpkin flowers
An unusual appetizer, summery and super tasty. Prepare the filling by combining ricotta, stracciatella, as much ‘nduja as you want and a pinch of oregano. With the mixture obtained, fill the pumpkin flowers and arrange them on a baking sheet.
Prepare a mix of breadcrumbs and Pecorino Romano and sprinkle it on the pumpkin flowers along with a round of oil. In the oven at 240 °C for 7-8 minutes and they’re ready. Delicious whether it’s hot, warm or cold!
For a lighter version (so to speak): grill the eggplants, spread them on a tray and spread ‘nduja all over. Add a cube of provola cheese, a pinch of fresh oregano and secure the roll with a toothpick.
Tastier version: take the eggplants and fry them. Then, stuffed them with ’nduja, sausage and provola. Close and put them in a baking tray, sprinkle with plenty of Parmigiano Reggiano and put them in the oven at 180° for 5 minutes.
Born in Amalfi, “scialatielli” pasta are the perfect format to capture a rich and full-bodied sauce. Just like the one we have for this recipe, made with tomato, ‘nduja and Tropea onions.
It’s super easy to prepare: take a frying pan and add oil, finely chopped Tropea onions, ‘nduja and tomato pulp. Season with salt and pepper and simmer for at least 30 minutes. Add a few leaves of basil and when the pasta is al dente, drain with the sauce and finish cooking.
Did someone say pizza?
‘Nduja salami from Spilinga is just perfect on pizzaJust remember not to add it immediately with the tomato but 5-10 minutes after the end of cooking
‘Nduja and gorgonzola cheese pizza is definitely a must, a mix of different yet perfectly combined flavours. And what about white pizza with buffalo mozzarella, ‘nduja and olives?
Are you feeling peckish? Are you craving a spicy, soft, intense and enveloping taste? Then hop on it, discover the one true 'nduja from Spilinga!
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