Over 45 years’
Almost disappeared over the last few years, the “I Salumi di San Rocco” product line successfully re-proposes the well-known characteristics of the authentic Spianata Romana, in a more modern, delicate and highly digestible version. Produced according to the historical recipe and the artisanal method and with very simple ingredients: finely chopped Italian meat mixed with pepper, lard, a little garlic, a pinch of salt and wine.
History and curiosities
The Spianata Romana is part of the large family of traditional Roman delicatessen and is one of the oldest samples of salami, which is mentioned in documents dating back to the XVIII century.
A cured meat of popular origin that has taken on considerable appreciation over time.
The slices in the classic version of this cured meat show an absolute homogeneity, particularly evident to the cut, and given by a perfect maturing process.
While tasting this product, the aromatic and the fat parts create the right sweetness to balance its natural sapidity. The taste is deep and persistent, especially in its spicy version, typical of high-end delicatessens.
Genuine ingredients, such as a good homemade bread, or a selection of goats and fresh dairy products, are the perfect match for the artisanal Spianata Romana. Just like many other fine cured meats, it pairs well with a low-dosage sparkling wine, but also a medium-structured red, such as Cesanese di Olevano Romano.
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