22 September

Naturally Spicy: Southern Italian charcuterie

Torino-Lingotto Fiere

Southern Italy: where spicy elements are found in most salami

Powdered sweet or fiery chili has been the secret behind the preservation of charcuterie from the warm areas of the South of Italy for hundreds of years. Despite what one might think, this all-natural production method has by no means homogenized the flavor and variety of the local charcuterie. Here two examples of this diverse tradition will be up for tasting: both versions of Castelpoto red sausage, protected by Slow Food Presidium (sweet or fiery depending on the type of chili used), and spreadable, ultra-fiery Calabrian nduja.

Paired with the wines of Cascina Fornace, Santo Stefano Roero (Cn).

22 September

16:00 - 17:00

Food for Change – Slow Meat – Oval
Total of seats
Seats available:
25 €
Price for members
20 €