Cut two slices of bread, around 1 centimetre thick. Cut the Tropea onion into four pieces, add some salt, wrap each piece in parchment paper and then wrap them all together in a piece of tin foil. Bake for 180° for 10 minutes. Once cooked, season with a drizzle of evo oil. Grate the raw potato, form a rosti and pan fry on both sides in a drizzle of evo oil. Add salt to taste once cooked.

Assemble the sandwich by first adding the potato rosti, followed by the spinach sautéed in butter. Add the slices of Salamini Italiani alla Cacciatora PDO. Garnish with petals of Tropea onion.

Salamini Italiani alla Cacciatora Pdo

Salame Cacciatore Italiano has a long story and tradition.

The term Cacciatore and its variants (e.g. cacciatorino) refer to “small seasoned salami that can be carried in a hunter’s bag as a small meal.”

 “Cacciatore and cacciatorino” were the salamis hunters carried with them on hunts, along with bread, as a food that was particularly suited to their sport. A food that provided the right dose of fat for energy and high quality proteins

A sweet and delicate flavour.

Excellent served alone as a snack. Ideal as an ingredient in lots of creative recipes.

Highly practical due to its small size.

Rich in noble proteins, minerals and vitamins.

Project realized with the Mipaaf D.M 20145 contribution of 8.04.20