The Salamini Bazza collection was created with the intention of renewing and proposing in a more attractive and practical format our classic natural salami, fruit of the most authentic farming tradition of the Lower Padua area. We age them slowly, at least a month and a half, and then pack them one by one in a practical vacuum pack, so as to preserve their softness, flavours and aromas for a long time. We have kept the same historical recipe: an ancient recipe handed down father to son. We prepare them with the best cuts of meat, 100% Italian, of which we only use prized cuts such as leg and bacon. We do not add preservatives, gluten and lactose to guarantee a healthy and genuine product. The classic recipe has, however, been embellished with ingredients that may remind us of the typical fragrances of our country, but also evoke flavours of distant lands. The pungent paprika and chilli pepper, the fragrant fennel seeds, the intoxicating and addictive black truffle and a pearl of national wine production, the 'Amarone della Valpolicella D.O.C.G.'. Piccante: a cured meat that is the result of the combination of the typical Veneto salami and chilli pepper. The aromas are intense and captivating, the taste is articulated between aromas of seasoning and the pungent notes of chilli pepper, which are blunted by the sweetness of paprika.
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It appears as a clear green colour with gold reflections. It results captivating and sharp, with an outcome of green olive with medium intensity, where smells like cut grass and olive leaves are followed by elegant notes of cardoon, artichoke, bitter almond and lettuce. Strong and rich in its vegetables notes made of official herbs with a heavy and well dosed bitter and spicy taste. It is ideal with starters of porcini mushrooms, tomato bruschetta, tuna salads, octopus marinade, bean soups, grilled swordfish, red or black grilled meat and seasoned cheeses.
For a good, homemade pizza, a quick caprese or any recipes you fancy trying with mozzarella.
It is produced using white grape Must, acetified and aged in oak barrels to get its typical amber colour. Its most striking feature is that it does not alter the colour of dishes but it adds a fruity and mildly acid aroma and flavour (excellent to replace wine vinegar).
How can they be so tasty and fragrant? The secret lies in the artisanal preparation, the baking in the wafer mould and the addition of cheese, which with its aroma makes them delicious either on their own or as an accompaniment to... anything wine to beer and cold cuts to spreads.
