€ 2,70 for intero da 150g
The Salamella with Garlic by Corrado Benedetti is a meat with a deep pink color and white parts of lean fat.
The meats used to make the sausage are lean pancetta and the scannello, which are particularly sweet and tender. The salamella is available in both the classic garlic version and the sweet version without garlic.
The salamella is a fresh pork sausage typical of Lombardy, to be consumed cooked. The meat, deboned and separated from the rind, is ground, salted, and flavored, then stuffed, usually in sheep intestines.
Preparation recommended by the culinary expert: grilled or raw for preparing risottos and classic sauces like ragù.
On the grill, the sausages with garlic should be cooked for about a quarter of an hour over medium heat, turning often.
The best for summer barbecues in great company along with a good glass of full-bodied and aromatic red wine like Barbera or Valpolicella Ripasso.
With semolina bread from Durum wheat Cappelli and vegetables sautéed in a pan.
€ 2,70
for intero da 150g
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Veneto
Salamella with whole garlic 150g
