Salame fiorettino is a traditional Italian cured meat that can be found in the Emilia-Romagna region. Specifically, it is popular in the towns of Bologna, Modena, and Parma, as well as in the communes of Castelnuovo Rangone and San Secondo Parmense. This delicious salami can be found in local specialty food stores, butcher shops, and markets throughout the region.
One popular recipe using salame fiorettino is a simple antipasto platter, which includes thinly sliced salami, along with other cured meats, cheeses, olives, and bread. Another popular dish is a pasta dish called “Penne al Salame Fiorettino,” which features the salami diced and sautéed with garlic, onions, and tomatoes, then tossed with penne pasta.
Salame fiorettino has been recognized with the PAT (Traditional Agri-Food Product) designation, which signifies its traditional production methods and ties to the local area. It is made with specific specifications, including using high-quality pork meat, natural casings, and a blend of spices such as pepper, garlic, and wine.
Sources:
– www.emiliaromagnaturismo.it
– www.agraria.org