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SALAMI SCHIACCIATA ROMANA

Salame_Schiacciata-Romana

Nutritional values ​for 100g of product (Art. 15)

energy
1629 kj 393 kcal
fat
33 g
of which saturates
13 g
carbohydrate
0 g
of which sugars
0 g
protein
24 g
salt
4,1 g
levoni_emozionale_ricette_salame_panino(0)

History and
interesting facts

The schiacciata romana is typical of Lazio, where it is called “spianata”. Its typicality lies in the light presence of garlic, ​​and it features inside a dark red, compact paste, enriched with lard cubes. The name describes its maturation; the salami is in fact crushed between two axes, for the whole time of its maturation, up to maintaining its shape.

Organoleptic
properties

The slice has a fine grind, dotted by beautiful white pearl pieces of lard. The aroma is that of skilfully matured meats, and the flavour is sweet and delicate, enhanced by a delicate bouquet of spices dosed to respect the excellence of the raw material. In the creation of this deli meat, also the maturation time plays a very important role, and a good palate knows how to recognise its value.

Pairing and Wines

The schiacciata romana is irresistible with its homonymous bread - the “schiacciata” - much appreciated both in Tuscany and in Lazio. It is precious in savory pies with ricotta cheese base, with sweet vegetables such as pumpkin, courgettes, leeks, artichokes, potatoes, and it goes perfectly well with seasoned and tasty kinds of cheese: pecorino, Parmigiano Reggiano, caciocavallo and provolone. It is suitable for appetizers, slices of toasted bread, titbits, always accompanied by a slice of tomato or grilled aubergine or a pickle that gives it a delicate touch of acidity.
Verdicchio - thanks to its freshness and the finesse of its aromas - enhances the characteristics of the Schiacciata Romana, which also perfectly goes with the liveliness and sapidity of Barbera - the most representative and characteristic wine of Pedmont.
Where to buy
Where to taste
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