SALAMI PAESANO
On the nose, abundant notes of cinnamon, cloves and nutmeg. A charmingly elegant taste.
| energy | 1663 kj 401 kcal |
|---|---|
| fat | 33 g |
| of which saturates | 13 g |
| carbohydrate | 0 g |
| of which sugars | 0 g |
| protein | 26 g |
| salt | 4 g |
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History and
interesting facts
In the tradition the small salami was called "Cacciatore" (“hunter”), because, in the rural world, it was considered the favorite food for hunters. It was chosen because it was perfect for their excursions; comfortable for small size, unique as a "supplier" of energy and noble proteins and also really delicious!
Organoleptic
properties
Take-away salami, well-fitting casing covered with light molds. The medium-grained slice boasts a nice red color, with fatty parts and crushed pepper. Already upon slicing the good, persistent and balanced aroma reveals the scents of maturation and spices that blend in a unique fragrance. The flavour is intense, with a beautiful, harmonious and sharp character.
Remove the moulds, then remove the casing and consume cut into slices a little thick with a knife. Brought to the table on a wooden board with slices of homemade bread, it is always the joy of all the guests.
Pairing and Wines
Salami and Lambrusco not to betray the traditional combinations, while for a bold and unusual pairing we recommend a Moscato D'Asti.
Polenta, polenta, polenta! The Levonetto Brescia salami can be tasted on its own, but is also excellent with fresh polenta and sautéed mushrooms. If the polenta is left over, some slices can be obtained to toast and stuff with the Asiago cheese and salami.