SPIANATA ROMANA
The Product
Traditional Italian salami from the Lazio region, known for its distinctive flattened, round shape achieved by pressing it during seasoning, and its strong, peppery flavor from black peppercorns and spices. Made from finely ground high-quality Italian pork mixed with lard cubes, it offers a robust, savory taste, often with a hint of garlic, and is typically sliced thin and enjoyed as an appetizer.
Origin & Terroir
From the Lazio region surrounding Rome, where this distinctive pressed salami has been made for generations. The flattening technique is unique to Roman charcuterie tradition.
How to Enjoy
Slice thin and serve on warm Roman-style pizza bianca or crusty bread. The spicy-peppery flavor pairs well with robust Italian reds like Montepulciano d'Abruzzo or a crisp Frascati.
Did You Know?
The name 'spianata' comes from 'spianare' (to flatten). This pressing technique was developed to accelerate drying and intensify flavor. It's a staple of Roman antipasti platters.