Best with premium Italian salami
Gourmets like to enjoy the pleasure of a special raw sausage specialty like Spianata Romana or Spianata calabresewhen you discover them in a well-stocked sausage counter. The original can already be recognized by the flat, elongated bar shape. But only the sample disc reveals the typical taste differences and the taste class of the two types of noble salami, for which the seasoning specialist AVO has now developed the corresponding mixtures and recipes.
While the piquant taste of Spianata Romana is characterized by pepper, fennel and anise, the spicier version of Calabrese is dominated by pepper and chilli. The longer the maturation, the better the aromas develop under AVO PROCESS CONTROL conditions. The choice of maturing and protective preparations suitable for the product is also decisive for the quality of the end product. Through the combined use of a new generation of high-quality AVO starter cultures and protective cultures, a perfect ripening process and a high level of sensory safety with adapted lactic acid bacterial strains can be guaranteed during fermentation. Particular attention is paid to avoiding Listeria, especially contamination with Listeria monocytogenes. The bacteriocins additionally acting in the AVO protective cultures contribute significantly to the inhibiting effect without influencing the taste.
With its unique taste profile, the Spianata as a premium salami not only enriches the culinary variety in the cold cuts counter. As a fine topping for pizza from the meat snack bar, it seduces with a hearty note. Produced at a high level, it also makes a “bella figura” in terms of appearance and taste in summer gift baskets from the butcher's shop.
Photo: AVO, Spianata (above Romana, below Calabrese) - an Italian specialty enriches every premium salami segment in a very spicy way.
