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The loin of pork that Carlo Pieri rolls in black pepper and fennel and then cures for 4 months. It is hung in paper to prevent it from drying out t...

These caperberries from Salina, or cucunci as they are known in Italian, are preserved in white wine vinegar and can be eaten with an aperitivo or ...

Luigi works these anchovies within just a few hours of being caught, packing them into small oak barrels in between layers of sea salt. After a min...

Capocollo is the same cut as coppa (the name in the North) and is the muscle from the neck that is cured all over Italy. Salumai love the beautiful...

Mariola (the caecum in English) is the local name for the prized casing that is used to make this traditional salame from the Bassa Parmense that i...

Increased focus on health means that ancient grains are having a resurgence in Italy. Saragolla Khorasan is richer in protein by 30-40% than commo...

Increased focus on health means that ancient grains are having a resurgence in Italy. Saragolla Khorasan is richer in protein by 30-40% than commo...

Porchetta is the loin and belly of the pig that is rolled up with a delicious paste of rosemary, bay, fennel and garlic and roasted for 8 hours. Cu...

Porchetta is the loin and belly of the pig that is rolled up with a delicious paste of rosemary, bay, fennel and garlic and roasted for 8 hours. Cu...

Strolghino di Culatello - to give its full name - is a traditional salame from the Bassa Parmense made with the offcuts from Culatello production. ...