Over 45 years’
History and curiosities
The creation of the artisanal Corallina was inspired by a more traditional version used in Rome and typically served for Easter breakfast since the Middle Ages. After becoming the Roman par excellence salami, it is now served on any occasion.
It takes its name from the corallo budello gentile, the first part of the colon (known as cecum), that wraps the meat according to the Roman tradition.
The inviting fragrance of our Corallina from the “I Salumi di San Rocco” product line turns the tasting of this product into an authentic sensorial experience, made unique also by its hint of spices.
Its slices, compact and pleasant in the mouth, are the result of a perfectly matured salami and create a harmony between the sweetness of its pearly fat parts and its natural sapidity.
The perfect salami to be savored and enjoyed in good company, in a simple meal, as in the typically roman Easter breakfast.
Its use in cooking is not to be excluded: the Corallina is also excellent to add flavor to a dish of lasagne for instance, according to the tradition of the southern-Italian region of Campania.
Like for many other fine cured meats, several pleasant pairings are possible: with a sparkling white wine (Frascati DOCG), or with a spiced red (Syrah) for instance.
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