Salampatata of Canavese

In the Canavese one of the most typical and characteristic salamis of the Winter season is the “Salampatata”, a soft pork meat based sausage (present not less than 50%), lard, boiled potato and spices. This flavourful salami is eaten fresh or after a brief ageing, raw (sliced or spread on toasted bread) along with the eggs in the frittata or in the oven.

Source: Paniere Dei ProdottiTipici Della Provincia Di Torino (Basket of the typical products of the province of Turin)

FOR INFORMATION:

Producers Association

Of the Salampatata of Canavese

President: Gian Carlo Nobile

Tel. 012520110