Monthly Archives: July 2018

  1. Pancetta di Calabria: how it is made and the best ways to taste it

    Pancetta di Calabria: how it is made and the best ways to taste it

    Pancetta is one of the oldest and most common cured meats in Italy, thanks to its incredible versatility in the kitchen and its ability to give taste and flavor to every dish.

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  2. Calabrian Sausage: history and development

    Calabrian Sausage: history and development

    Calabrian sausage production is still today a distinctive element of culture and tradition, tied to rituals that begin with the slaughter, pass through the preparation and culminate in the consumption of the product.

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  3. Soppressata di Calabria: a history of delight and flavor

    Soppressata di Calabria: a history of delight and flavor

    Soppressata is one of the finest salami of the Calabrian culinary tradition and is probably the one that best represents the idea of hospitaly in Calabria.

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  4. ‘Nduja: all about the most famous salami from Calabria

    ‘Nduja: all about the most famous salami from Calabria

    'Nduja is the undisputed queen of the salumi produced in southern Italy, an more precisely in Calabria. It is famous all over the world for its unique taste, exquisitely spicy and simply delightful.

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