SAN VINCENZO CIRCA 150 GR
The Salumificio San Vincenzo produces various types of SALSICCIA.
The Salumificio San Vincenzo produces various types of SALSICCIA.
The newly developed inflorescences of the top of turnip, are protagonists of this intense and delicious cream of friarielli.
The caciospianata is a typical Calabrian product and reproduced by San Vincenzo, after having found the old recipes.
Selected vegetables and a pinch of chili to make the taste even more lively to this spicy sauce.
The "Provola" cheese is a sintered cheese, obtained from the natural fermentation with an average maturity.
Its name derives from "trying", or from the tests that are carried out to find the right moment for spinning.
From the Italian gastronomic tradition comes this pepper, made according to the classic recipe.
Caciocapocollo is a typical Calabrian product and reproduced by San Vincenzo, after having found the old recipes.
Small sweet and elongated peppers, typical of South Italy, unmistakable for consistency and taste enriched by grilling.
The process involves dry salting, marinating in salt, aromas and spices and finally smoking and seasoning for about 60 days.