Gourmets like to treat themselves to special raw sausage specialties like Spianata Romana or Spianata Calabrese. The Italian original is easily recognizable at the meat counter due to its flat, elongated bar shape. But only a taste-test reveals the typical differences in flavor and flavor class of the two premium salami varieties, for which the seasoning specialist Avo (Belm, Germany) has now developed the corresponding mixtures and recipes.
While the piquant taste of the Spianata Romana is dominated by pepper, fennel and aniseed, the spicier Calabrese variant is dominated by pepper and chili. Under Avo-Process-Control conditions, the longer the sausage ripens, the better the aromas develop.
The quality of the end product is also determined by the choice of the suitable maturing and protective preparations. Combining a new generation of high-quality Avo starter and protective cultures during fermentation with adapted lactic acid bacterial strains guarantees perfect ripening processes and highly consistent sensory qualities. Special attention is paid to preventing listeria, especially contamination with listeria monocytogenes. The additional bacteriocins in the Avo protective cultures contribute significantly to an inhibitory effect without affecting the taste.
With its special taste, Spianata as premium salami not only enriches the culinary variety at the sliced meat counter. As a fine topping for pizza from the snack counter, it impresses with its savory note. Produced with high standards, it also makes a visual and culinary “bella figura” in summery gift baskets from specialty butcher shops.