L'articolo Spelt with Speck, apple and radicchio proviene da Veroni.

L'articolo Spaghettoni with gorgonzola and salame proviene da Veroni.

L'articolo Porchetta Burger with broccoli proviene da Veroni.

L'articolo Broccoli and Mortadella Quiche proviene da Veroni.

But do you know what Speck is? It is a lightly smoked cured pork cold cut that comes from the Trentino – Alto Adige region in the North of Italy known for the Dolomites and the strong German and Austrian influence. It is made by using high quality pork legs which are rubbed with a mixture of spices including salt, pepper, juniper berries and bay leaves. The pork is then left to marinate in the spice rub in a temperature-controlled room and left for a varying period of time where the cuts of meat are turned several times to ensure they are marinated evenly.

Then comes the most important step for Speck that is what gives speck its unique flavor. The process includes smoking the pork legs following a special technique so that the flavor is only subtle. The cuts of meat are then placed in another temperature-controlled room to cure for varying times up to 22 weeks. The spice rub creates a layer around the meat which ensures the curing process and retention of moisture. The result is a cured pork leg characterised by a smoky flavor with bursts of spices.

You can enjoy speck in numerous ways from antipasto platters, endless recipes or simply with bread to make the most of its intense flavor.

L'articolo Getting to know Veroni’s Speck proviene da Veroni.

How to spot high quality mortadella

1) According to Veroni, you spot a good mortadella by:

• Colour: it should have a light pink color (made from pig shoulder) with white pieces of fat (made from pig cheek) that should be evenly distributed.
• Aroma: the scent should be unique and fragrant, but not too intense.
• Flavour: it should have a smooth and balanced consistency with the taste of pork and interesting sub-layers of spice

2)The best way to preserve Mortadella

When pre-sliced mortadella needs to be preserved, the best way to ensure its freshness is to store it either in an air-tight container reducing the exposure to oxygen and contamination, or to wrap it in aluminium foil. Make sure to wrap it as carefully as possible without letting any air get in. These steps will ensure product longevity and help retain its characteristic aromas and flavors.

3)How to savour mortadella

Mortadella is an amazingly versatile cold cut that can be used in the simplest ways such as a fresh panini and is also great presented on an antipasto board with cheeses and finger food.

The cured meat can also be added to countless recipes to add more flavor such as pasta, sauces and pizza toppings. Discover our many recipes that use mortadella as well as our other Italian cured meats on our blog.

4)How to prepare the perfect Italian aperitivo with mortadella

Create an easy Italian aperitivo with our recipe for mortadella, ricotta and pistachio wraps. All you’ll need is sandwich bread with the crust removed, sliced mortadella, ricotta cheese and crushed pistachios.

L'articolo Mortadella Tips proviene da Veroni.

Rose wine and Prosciutto

Rosé wine can be a pleasant surprise paired with Italian Prosciutto thanks to its low tannins level.
The high salt content and dryness of the meat, typical of Prosciutto, goes great with sparkling Rosé or even sparkling red wine. Selecting the right wine is crucial since pairing it with the wrong one will change the taste of the meat and create an unpleasant effect.

Here is a list of some of our top wine to enjoy with our authentic Italian prosciutto.

1) Grenaché rose: with notes of ripe strawberry, orange, hibiscus and sometimes with a hint of allspice

1) Sangiovese: with ripe cherry fruit flavors, firm tannins, and high acidity Sangiovese is a great wine to pair with prosciutto.

2) Pinot Grigio: crisp, un-oaked white like a high-quality Pinot Grigio, which will be dry with a brilliant acidity

3) Sauvignon Blanc: try a subdued Sauvignon Blanc-based wine from the Loire Valley

L'articolo Best wine pairing for Prosciutto proviene da Veroni.

You might wonder “what exactly distinguishes it from other breads?”

Unlike your typical pantry bread, focaccia is made using a very heavy and gluten rich flour and is cooked on a hot pizza stone or sheet at very high temperatures to ensure the best results. The ingredients were simple back then and the basic recipe has not changed much to this day. Flour, water and olive oil are the three essentials. Focaccia can then be topped with coarse salt, rosemary, cherry tomatoes, onion or other veggies.

Early versions were cooked on the hearth of a hot fire, or on a heated tile or earthenware disk, like the related flatbreads. Bakers often puncture the bread with a knife to relieve bubbling on the surface of the bread. Also common is the practice of dotting the bread. This creates multiple wells in the bread by using a finger or the handle of a utensil to poke the unbaked dough. As a way to preserve moisture in the bread, olive oil is then spread over the dough, by hand or with a brush prior to rising and baking.

Many regions of Italy have an extensive range of flavorings they add to their focaccia. For many centuries it has had an association with Christmas Eve and Epiphany. In the Italian context one thing is obvious, namely that the addition of topping to a plan focaccia would result in a kind of pizza. However, apart from this aspect, Italian focaccia has branched out in various directions.

Today we enjoy this versatile bread alone as a snack or light meal or on the side complimenting a full-bodied Italian meal. Just like pizza, the best focaccia is delicious and best enjoyed eaten warm fresh out the oven.

L'articolo Focaccia: a pizza prototype proviene da Veroni.