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| A thousand ways to enjoy Salame Cremona |
| Parties, cocktails or snacks in front of the TV, there are thousands of ways of tickling your palate and those of your guests. Today’s star turn: His Excellency, the Salame di Cremona I.G.P. |
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| PARTY WITH FRIENDS |
Let's prepare some simple mouth watering recipes for it:
DELICIUS ARTICHOKE & SALAMI CANAPES
Cut several slices of bread into four; spread on some artichoke paste and then top with a slice of Salame Cremona at least 3 millimetres thick.
MINI FILLED BREAD ROLLS
Cut some milk bread rolls into half, butter and top with two slices of Salame Cremona. Close up each roll with a toothpick where you will have stuck on a pickle or an olive.  |
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| QUICK APPETIZER… |
Guests for dinner or a light lunch? Here are some ideas of decidedly good taste!
FIGS & SALAMI
Cut the figs into two, place a slice of Salame Cremona on each half, close and arrange on a bed of valerian salad, on a serving dish. Season with balsamic vinegar.
CHICORY AND SALAMI
Grill some red Treviso chicory leaves, arrange on a serving dish and top with slices of Salame di Cremona. Season with a thin stream of extra virgin olive oil and two drops of balsamic vinegar. |
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| AND NOW… A WORK OF ART SANDWICH! |
A mouth watering recipe by the chef Giampiero Vivalda for a perfect gourmet sandwich.
The "Royal Highness…of Cremona"
Ingredients for 4 people:
Naturally leavened ciabatta bread, 4 Cuneo DOP peppers, 2 anchovy fillets, 1 whole Robiola di Roccaverano DOP goats cheese, Salame Cremona IGP Negroni, salt, pepper, 1 clove of garlic.
Preparation:
Cook the peppers in the oven at 160° for 45 minutes, remove the skin and cut into strips à la julienne. Sizzle in a pan with extra virgin olive oil, clove of garlic and anchovy fillets until you have a creamy texture. Spread the Robiola on the bread as a basis, add the peppers and top off with Salame Cremona IGP Negroni. |
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BOCK |
 We’ll accompany Salame Cremona with a tankard of Bock, a German lager with its origins rooted many centuries ago in northern Germany.
It is dark brown, amber or pale in colour, with robust persistent foam. It has an unmistakeably rich and malty aroma and is distinctive for its strongly roasted flavour with a final hint of hops. There may be a subtle taste of fruit or chocolate, especially in the dark quality.
FERMENTATION: Low
VARIETIES: Dark, Amber, Pale
DEGREE OF ALCOHOL: From 5.9% to 7.2 vol. The Eisbock even exceeding 14%
SERVED AT: 9-10°C |
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