Raboso, the wine of the Piave
Raboso is the red wine of the Piave: sharp, bold, the vin da viajo of the Venetian Republic. What it is, what Malanotte is, and why it's in our salame.
Stories from the shop
What we tell you at the counter, written down without rushing: how to eat our salumi, how to keep them, and the customs of the Marca trevigiana, the Treviso area, that they're tied to.
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In the pan or on the griddle: salsiccia, wurstel and salame
Salsiccia and wurstel are ready in a few minutes, and even salame, seared on the griddle, holds a surprise. How we cook them, step by step.
Ossocollo, twenty days under salt
Ossocollo is the Venetian name for coppa: the pork neck, twenty or twenty-five days under salt, then cured whole. How it's made and how to slice it.
Sopressa with garlic or without?
In the hills sopressa is made without garlic, towards the Piave often with garlic too. Two ways of making it, and ours: sopressa and salame all'aglio.
Sopressa, soppressa or soppressata?
Sopressa with one p, soppressa with two, soppressata: they aren't the same word, and soppressata isn't the same salume. Why we spell it this way here.
A hamper of salumi for Christmas
Why cured salumi make a good gift, how to choose the hamper and how to book one with us: you collect it at the shop in Santa Lucia di Piave.
How to cook cotechino
Fresh cotechino needs three or four hours over a low heat, and is eaten nice and hot, just sliced. How to do it, step by step, and what to serve it with.
How to slice a sopressa
The knife, the skin, how thick to cut the slices and how to keep it once opened: advice from our counter for anyone taking home a whole sopressa.
Far su, until St Anthony's Day
The pig was butchered in winter, in December and January, and finished by St Anthony's Day, 17 January. What far su means and what is left of it today.
Pan e sopressa
Bread, a thick slice of sopressa and a glass of Prosecco or Raboso: the snack of the Marca trevigiana, around Treviso, and how we make it.