We asked for an authentic experience and that's what we got. Visiting a 'nduja farm/factory showed us the manufacturing process of this famous spreadable salami from the trotters to the table.
If you are vegetarian it is time to look away. This farm, di Gabriella Bellantone in Spilinga, is all about pork and chillies. This famous spreadable sausage is 70% pork and 30% chilli/peppers by weight. This makes it quite picante! I can't believe they served wine with our tastings. Wine is almost the same as water to Italians.
Above is prosciutto being made and below is all the preserved meats curing. The mould that you see is important as it is a sign of the moisture coming out of the meat. This is washed off before sale.
After our tasting and purchases (that we hope to get through customs!!!!!!) it was off to a lovely picnic in a forest in Spilinga, specially made for us by a lovely local.
The picnic was all freshly made from scratch, including lasagne, a pork and beans speciality, a caramelised onion frittata, a potato frittata, salad, lovely fresh Tropea red onions (these are so sweet), etc. from here we went sightseeing along the coastline.
After shopping it was time to meet on the rooftop for apperitivo time. Lovely Roberto from our accommodation, il Barone's prepared some delicious savoury treats for us. Tanya arrived later with some delicious pastries. We had previously asked for directions to the best cake shop. Instead of directions she just brought the cakes along.
They were too good to just stop at one.
Just when we thought we were all full up we ambled into town for the best gelato: pistachio and chocolate Nero. Yummy!
The village at night is gorgeous but the following photo doesn't do it justice as the flash won't carry far enough but I will include it anyway.
Complete with our ice-cream headaches and after many belly laughs about our travels so far, including the 'lost' battery charger that I promised not to mention on this blog, it was time for bed.
No comments:
Post a Comment