In the pan or on the griddle: salsiccia, wurstel and salame

Not all our salumi need hours in the pot like cotechino. Salsiccia and wurstel are ready in a few minutes. And there's one salume you'd never think of putting on the heat.

Salsiccia

Salsiccia fresca is fresh sausage, the one that in Veneto is called luganega: you buy it fresh and cook it at home. Three ways:

• in a pan: with a finger's depth of water, covered, until the water has evaporated; then let it brown, turning it, until it's golden;
• on the grill: over a medium heat, turning it often, until it's golden outside and cooked inside too;
• in risotto: with the skin taken off, crumbled and browned before the rice goes in.

Whichever way you choose, it must be cooked well, right through to the middle: it's fresh meat.

Wurstel

You buy our wurstel fresh and cook them at home, in two ways:

• sliced: first take off the skin, cut them into rounds and sear them in a pan. That way they're ready sooner;
• boiled: whole, in simmering water, until they're hot inside too.

Salame on the griddle

It sounds strange, but salame seared on the griddle is delicious. Thick slices, a very hot griddle, a moment on each side: the fat turns translucent, the edges curl and the aroma changes. Eat it straight away, with polenta or a piece of bread.

The same goes for sopressa, but cut it even thicker: how to slice a sopressa.

If in doubt

Cooking times depend on the heat and on how big the piece is. If you're not sure, ask us when you book.