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

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Over the next few weeks – or as long as our precious Calabrian sausage paste lasts! – Terence is going to be sharing some of our favourite ’nduja recipes. As Terence publishes his recipes, we’ll tell you more about how you can use nduja and add links here. Spianata is a well-known flat-shaped cold cut made from lean pork meat derived from the thigh and chopped with the point of a knife, mixed with lard cubes. By 2015, ’nduja was getting used in restaurant kitchens all over the world, and not just Italian, but kitchens as diverse as that of British chef Jason Atherton in the UK and April Bloomfield at The Spotted Pig in the USA. British retailer Marks & Spencer, whose Calabrian-made Spicy Nduja and Tomato Pasta Sauce was “flying off the shelf”, called nduja the “ingredient of the moment”. But before I tell you all about ‘nduja, I have a favour to ask. Grantourismo is reader-supported. If you find our guide to Calabria’s spicy pork paste helpful or you’ve cooked our recipes and enjoyed them, please consider supporting Grantourismo so that we can keep producing delicious recipes and food stories.

than the regular salami, additionally, its spicy flavour doesn’t leave anybody indifferent. How spicy is spianata? Three years later, across the pond in the USA, Julia Moskin wrote in a New York Times piece called A Dollop of Salami, Spreading From Calabria about the underground producers and chefs in the USA, such as Chris Cosentino of Incanto in San Francisco, who were making their own ’nduja because the Calabrian paste could not be imported into the United States unless it was pasteurised. The flavour is deep and lingering, particularly in the spicy variety, which is typical of high-end delicatessens. Make time to choose perfect toppings and add them to a perfect base for you and family to savor a scrumptious pizza feast. Use some semolina to dust the dough. Then press down each ball of dough, leaving the edge puffy. Gently pull and stretch until about 9 inches (23cm).The best place to buy ’nduja is at its source in Calabria, where it’s actually called ’nduja di Spilinga or ’nduja of Spilinga. In the southwest of the Southern Italian region of Calabria, the small village of Spilinga is the birthplace of ’nduja and remains the centre of production. Every restaurant, bar and shop in Marina di Nicotera seemed to sell ’nduja, as did delicatessens, supermarkets and gourmet food shops in every town and city across Calabria, especially tourist destinations, such as Tropea and Pizzo. If you’re not getting to Calabria on your next Italy trip, head to the finest salumeria you can find in Italian cities such as Naples, Rome, Florence, Milan, Modena, etc, and you should find yourself some ’nduja. Add the salt and flour in a large bowl. Create a hollow centre in the flour. Slowly pour the liquid yeast mixture and oil. So far we’ve published Terence’s take on Australian chef Christine Manfield’s eggplant ‘sandwich’ with ’nduja (instead of basil pesto), a recipe for ’nduja pizza made in a Dutch oven, an easy ’nduja bruschetta recipe with goat’s cheese and sweet red capsicum, and ’nduja pasta. Where to Buy ’Nduja

The fragrant and fat portions of this product generate the perfect sweetness to offset its inherent sapidity when tasting it. So what is ’nduja? The spicy sausage paste is a traditional Calabrian pork product that originated in the village of Spilinga in the province of Vibo Valentia in Southern Italy’s region of Calabria. Calabrian food is fantastic and the region is a tantalising culinary destination that’s famous for everything from its fiery red peppers and sweet red onions from Tropea to its fantastic wild mushrooms. Gently fry chopped garlic in olive oil then add tomatoes and crush with a fork. Cook for 5 minutes. Place in the oven, which has been warmed to its maximum setting, and bake for 5 to 12 minutes. The amount of time it takes to bake a pizza depends on the temperature and whether you use a pizza stone or pizza steel. Here’s how to make your pizza at home. The key to this Calabrese pizza is the tomato sauce. Unlike most pizzas, all the toppings are cooked together together with the tomato. This means that all the flavors really combine and each mouthful has is complete.Finally, be generous with the grated Parmesan, drizzle with garlic oil and just before serving add a scattering of basil. You’ll frequently read that ’nduja is pronounced ‘en-doo-ya’, just to make sure that you don’t make the mistake of pronouncing that ‘j’. But it’s worth noting that once again, depending on the Calabrian dialect being spoken, that ‘j’ might be very much pronounced. Turn dough out onto a lightly floured surface. Hand knead gently for five minutes until reasonably smooth.

Whatever you do, don't overload the toppings otherwise the crust will be soggy. Don't forget to brush the crust with the garlic oil, you'll lovely flavor and color. This recipe is what Italian food is all about - simple ingredients and great flavors. It's like the tasty goodness of my Eggs in Purgatory recipe, this zesty Italian Pasta Salad and delicious homemade Pesto Gnocchi. Recipes that are never bland or boring! It makes it perfect for sandwiches, appetiser boards, pizza, bruschetta, and fresh vegetables sharing it with Italian red wine. It’s a perfect option to surprise your guests with a different optionPlace the dough mixture in to an oiled bowl, and cover with plastic wrap. Leave in a warm place until the dough has at least risen to double in size. 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? While it’s thought that the name ’nduja, which might once have been ‘anduja’, suggests that the Calabrian specialty was derived from the French ‘andouille’, which might have been introduced to Calabria in the 13th century by the Angevins, the only thing the two sausages share is that they’re smoked. Nduja was a revelation when we first sampled the fiery Calabrian pork paste at a salumeria in Italy’s capital Rome in the spring of 2008. While ’nduja was well-known to Italian food-lovers, and beloved in its birthplace of Calabria in Southern Italy, where it’s regularly eaten on everything from bread to pizza, its popularity hadn’t yet spread across the globe.

Spread tomato sauce on the pizza and season with Italian herbs to taste. To boost Italian flavours, add some finely minced garlic. But ’nduja can also be served alongside your favourite cured meats and cheeses on a charcuterie board or cheese board if you’re entertaining. You can also add some nduja to an omelette or scrambled eggs, an eggs dish such as Terence’s Calabrian take on eggs in purgatory, an Italian salad, or your favourite tomato-based pasta sauce. Spianata Piccante Calabrese is a typical Calabria salami, cured for at least 60 days. A traditional Calabrese Salami with strong taste that can be enjoyed over pizza or with focaccia. Excellent ingredients for pasta recipes! A type of cured sausage consisting of fermented and air-dried meat, typically pork. While in Rome we tested out a couple of local tours and experiences, including a fantastic Italian language lesson cum Italian wine class, and a walking tour that took in some of Rome’s finest and oldest shops for Italian gourmet specialities. When we mentioned to our lovely guide that we were heading to Calabria next, she asked if we’d tried nduja. This famous Italian cured meat is made with finely minced meats and a lot of seasoning, making its shape large, with a distinctive crushed shape from the pressing process.Pizza is a universally loved food and for good reason, but have you ever thought about switching up your toppings? Trying new toppings can bring a whole new dimension to your pizza experience.