CALABRIAN 'NDUJA PESTO

‘Nduja is a true artisanal product of excellence. It cannot be produced at any time of the year. To possess all the organoleptic characteristics and the correct consistency, it must be produced in the winter months, the coldest, when pork is traditionally processed. From the animal, the lardello, guanciale, and pancetta are used. Salt and plenty of spicy Calabrian peperoncino are added. It contains no preservatives, thanks to the amount of spicy chilli, which has antiseptic properties. Another characteristic that makes this sausage unique is its creamy consistency, allowing it to be spread.

‘Nduja originates from Spilinga, a small commune in the province of Vibo Valentia. In recent decades, many Calabrian variants of this sausage have emerged, but Spilinga holds the paternity of the original recipe and the title of ‘Nduja City, hosting one of the region's most important festivals there on August 8th since 1975.

How to use

‘Nduja is perfect to be enjoyed as an appetizer or starter, for example on bruschetta, but it can also be used on pizzas and pinsas or to season pasta dishes. It is recommended to combine it with paccheri, which are capable of magnificently retaining the seasoning, or with scialatielli. The calibre of this pasta guarantees a perfect harmony between the flavour of durum wheat and the spiciness of ‘Nduja. Some traditional Calabrian recipes suggest other uses for ‘Nduja: with roasted courgette flowers, in 'Nduja and Caciocavallo Silano timbale, or in aubergine and 'Nduja meatballs, which combine with tuna and aromatic herbs. Another Calabrian speciality is bean soup with 'Nduja. Despite its simplicity, it is a true monument to regional culinary tradition.

The Calabrian Peperoncino

The generic name Peperoncino Calabrese covers all the varieties cultivated exclusively in Calabria belonging to the species Capsicum annuum L., the spicy fruit of a plant belonging to the Solanaceae family, native to Central and South America. Known and widely consumed in Mexico for 9,000 years, it arrived in Europe aboard Christopher Columbus's three caravels when he returned from his voyage to America in 1492. Thanks to its strong flavour and vigorous aromatic character, it quickly spread throughout Spain and the Mediterranean basin.

It is the only chilli capable of providing an exceptional spicy flavour without burning the taste buds. The peperoncino from this region is of excellent quality, its growth is favoured by optimal humidity levels, and it does not need to be chemically treated. The chillies must be naturally dehydrated, and the most famous are produced in the Monte Poro area. The Calabrian people use it as a condiment in pasta, pizzas, vegetables, or meat dishes.

Delizie di Calabria

The history of Delizie di Calabria, a family business founded by Domenico Scalise, began four decades ago in the region where the sun shines 300 days a year, Calabria. An important city of ancient Magna Graecia, this very mountainous region of southern Italy is located between the Ionian Sea (to the east) and the Tyrrhenian Sea (to the west) and is separated from Sicily by the Strait of Messina. Here, the peperoncino found its ideal habitat, becoming the exponent of a rich and healthy gastronomic culture.

The history of the Calabrian tradition of preserves is so old that it is lost in time. Products from the land were preserved in jars and remained available all year round, with all their freshness. Born as a small farm dedicated to the processing of agricultural products, Delizie di Calabria is today a reference in the production of Peperoncino di Calabria and other Calabrian riches. A modern and efficient production structure, yet respectful of the environment. It combines peperoncino with other tasty ingredients, such as Tropea red onion, olives, sun-dried tomatoes, bergamot, among many others. Each ingredient finds its place on tables, but also in pantries, full of delicious preserves.