Meat
Salami
Also called salame, salame napoletano
A cured, air-dried sausage of chopped pork and fat, seasoned with salt, pepper and spices. Neapolitan salami is lightly smoked and peppery.
Origin
Made all over Italy, each region with its own grind and seasoning.
Flavour
Savoury, salty and gently spiced, with a rich porky fat.
How to use it
Slice it thin for antipasti, or cut it into strips for the filling of a calzone or a covered pizza.
Storage
Keep a whole salami in a cool, dry place; once cut, wrap it and refrigerate.
Recipes using it
Calzone napoletano
Calzone al forno
Naples' folded pizza: a half-moon of dough filled with ricotta, salami, fior di latte and black pepper, baked with a little tomato on top.
Medium
Mangú con los tres golpes
Dominican mashed green plantain with pickled red onion, served with fried cheese, fried salami and eggs — the three hits.
Easy
