Archives For salami

frittata di maccheroni

Frittata di maccheroni


The more I learn about southern Italian cuisine the bigger the differences I see between that and northern cuisine. And, to be honest, nothing surprises me. I was recently taught this recipe by a good friend of mine from Naples and it’s already become one of my go-to favourites. As the name suggests―maccheroni in Italian is used to refer to pasta in general rather than a specific kind―this can me made with any type of pasta. In fact, it’s often used as a way of using up leftovers. I already knew that you could make delicious arancini with leftover risotto to avoid re-heating (and therefore overcooking and ruining) the rice. But this recipe is the same with pasta. Alternatively, as with this recipe, you can cook the pasta specially and just enjoy eating the dish for its own sake.

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This recipe is from Campania.



This is the first in a week of Easter themed recipes since we’re only ten days away from the big day. I’ve already shared my recipes for pastiera napoletana and torta pasqualina on the Great Italian Chefs website, so now it’s time for some Easter recipes here.

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CalabriaThis article is about Calabria.



‘Nduja (pronouned ‘in-doo-ya’) is an incredibly spicy salame from the Calabrian village of Spìlinga. It’s made from pork mixed together with a high proportion of Calabrian chile (peperoncino), which gives it a bright red colour and fiery taste. It’s very soft which makes it easily spreadable on bread, which is one of the most popular ways to eat it, a bit like spicy pâté. Continue Reading…


Finocchiona, prosciutto, and other Tuscan sausages.


Salami is one of the most famous of all Italian ingredients and forms part of antipasto platters and pizza toppings up and down the peninsula. Travelling around Italy however, once again, you notice that every region has its own variations and varieties. Perhaps the most famous Tuscan salami, and certainly my favourite, is finocchiona, a pork and red wine salami flavoured with fennel, a combination that has to be tasted to be believed.

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