Spianata from Calabria, Typical Italian Spicy Salami with hot Chili, Half, Salumi Pasini, 900 gr

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Bertolini, Massimo; Ferretti, Gino; Grassi, Andrea; Montanari, Roberto (December 2006). "Seasoning Process Design Optimization for an Ascending Flow Ripening Chamber". Journal of Food Engineering. 77 (3): 529–538. doi: 10.1016/j.jfoodeng.2005.06.067. Dry fermented sausage ('salami aeros') is an important product of the Greek meat industry with an annual production of about 10,000 tons. [32] Its manufacture varies depending on the skill and experience of the meat manufacturer rather than a process solely based on scientific and technological means of production. [32] This type of traditional sausage, which undergoes spontaneous fermentation, is of superior quality compared to those inoculated with starters and made at industrial scale. [32] This type of traditional salami is often more expensive due to its high quality.

Preservation of any meat products is important. Some fungi can create undesirable color and flavor in the contaminated meat and produce toxins. Some fungi that are not harmful to humans, such as those that are formed on the surface of dried salami, are an indication of maturation after ripening. [22] Thus, producers have to eliminate fungi that have potential risks to human health. As natural preservatives are becoming more desirable food additives than artificial preservatives in food industries, some studies about salami have been focusing on the use of essential oils such as oregano and clove oil as preservatives that can be applied to salami production due to their anti-fungal activities. [38] Several types of oils including rosemary, clove, oregano and sage oils were found to have different levels of inhibitory effect to various types of fungi that could possibly grow on salami. [38] Since several of these oils contain volatile compounds whose amount can affect the flavor of the food, researchers often perform a sensory test to find the amount of the oil that can best serve as an anti-fungal preservative but have the least effect on the flavor or appearance of the salami. [38] See also [ edit ]Gou P. et al. "Potassium Chloride, Potassium lactate & Glycine as Sodium Chloride substitutes in fermented sausages & in dry cured pork loin", Meat Science vol 42 nol p37-48 1996 For this reason, the Calabrian esplanade is one of the tastiest and most appreciated specialities of Calabrian gastronomy and it’s characterized by the presence of that hot pepper which even the well-known philosopher and theologian Tommaso Campanella speaks of in his work on dietetics and medicine “Medicinalium” of 1635. How Spianata is produced? This mixture is then inserted into casings of the desired size. To achieve the flavor and texture that salami possesses, fermentation, which can also be referred to as a slow acidification process promoting a series of chemical reactions in the meat, has to take place. [17] Direct acidification of meat was found to be inappropriate for salami production, since it causes protein denaturation and an uneven coagulation, thereby causing an undesirable texture in the salami. [17] A holder frame used in the manufacture of salami When smoke is applied to salami, it also affects the taste, smell, appearance, and texture. Some of these changes are due to the formation of phenolic compounds, which slow fat oxidation. [24] The pyrolysis of cellulose and hemicelluloses in the salami casing produces carbonyls, which develop the colour of the meat. [24] Briggs MA, Petersen KS, Kris-Etherton PM. Saturated Fatty Acids and Cardiovascular Disease: Replacements for Saturated Fat to Reduce Cardiovascular Risk. Healthcare (Basel). 2017 Jun 21;5(2):29. doi: 10.3390/healthcare5020029. PMID: 28635680; PMCID: PMC5492032.

Salami will remain stable for long periods of time, as it has a low water activity and contains preservatives, colourings, flavourings, antioxidants and acidifying cultures. [26] Semi-ripened salami will maintain its flavour for a long time under retail display conditions, but it will eventually deteriorate due to the development of incipient rancidity. [26] The shelf life of salami is mainly determined by sensory deterioration, which is the result of various oxidation phenomena; pathogenic or spoilage bacteria do not readily proliferate in dry-cured sausage. [26] The main cause of flavour deterioration in dry-cured sausage is rancidity, though the possible formation of other off-flavours, such as mouldy, acid, putrid or pungent traits, may contribute to the decreased quality. [26] Pizza recipe with Spianata Calabrese Piccante. A delectable speciality made with Calabrian salami. The Spianata Calabrese Piccante contains 5 to 10% fiery Calabrian chilli, as the name suggests. Calabria’s “Calabrese Piccante” chilli variant is a circular, medium-caliber chilli. than the regular salami, additionally, its spicy flavour doesn’t leave anybody indifferent. How spicy is spianata?

A journey through the cold cut tradition in Southern Italy

With your hands, form the pizza dough into a round, thin pizza. It’s best to avoid rolling out the dough using a rolling pin. The pizza is less airy and does not bake properly when the dough is rolled out. Ludman, S.; Perrin, Y.; Caubet, J. C.; Wassenberg, J. (2013). "Perplexing cases of allergy to salami". The Journal of Allergy and Clinical Immunology: In Practice. 1 (1): 97–98. doi: 10.1016/j.jaip.2012.10.002. PMID 24229829. a b c Samelis, John; Metaxopoulos, John; Vlassi, Maria; Pappa, Aristea (20 October 1998). "Stability and safety of traditional Greek salami — a microbiological ecology study". International Journal of Food Microbiology. 44 (1–2): 69–82. doi: 10.1016/S0168-1605(98)00124-X. PMID 9849785. S2CID 8737731.