Nduja (pronounced N-doo-ya)Nduja is a spicy spreadable salami produced by Tonino Sansone who has a farm with 30 hectares of woodland outside the village of Cervicati. His 400 Nero Calabrese pigs live outside all year round and once a day all the pigs are fed a mix of barley, beans, bran and maize. Tonino’s wife processes 5-6 pigs each week using sweet and spicy peppers and fennel seeds which are also grown on the farm. Very unusually, no additives or preservatives of any kind are used.
Carne SalataOur Carne Salata comes from an Alpine village that sits in the Malenco valley. It is made by Mario Bosio Cardinale . Mario makes his own recipe which is taken from the punta d’anca (the very tender salmon cut or eye of silverside) cut of beef. It is left for a week in a bath of salt, spices and garlic then lightly smoked. The result is like a beef carpaccio: very moist and tender with a smoky, almost pickled flavour. It’s unusual and abso- lutely delicious. We have put this into our signature sandwich “The Queenie Bellenie” with buffalo mozzarella, roasted peppers and rocket.
Buffalo MozzarellaThe best buffalo mozzarella comes from the Piana del Sele in Campania. This area 80kms south of south of Naples has wet, marshy land ideal for water buffalo. Our mozzarella, from La Perla del Mediterraneo, arrives from Italy every Thursday morning so that it is super fresh! In 2008 the Gambero Rosso guide voted it among the top 5 mozzarella in Italy.
FinoccionaCarlo Pieri is a Tuscan butcher who has a small shop in Sant Angelo Scalo close to Montalcino. Over the past 25 years he has built up a reputation that has customers coming from miles around to shop
with him. He is proud of his herd: they are raised extensively and fed on cereal from his smallholding. We love his Finocciona a well known slicing salami seasoned with fennel. Carlo refuses to use cultivated fennel in his salami and every September his mother collects the pollen and seeds from the wild fennel that grows locally.