The Tree of Cookery, our personal attack on scales.

Tree of Feast, a strange term you may have heard at least once in your life.
Surely someone already knows what it is or rather what it represented in the past, but today whether or not you already know it, I want to present it to you in a new guise, that of Spaghetti & Mandolino.
I therefore borrow this traditional game to present you, from north to south, my personal representation of the Italian salumi tradition.
Yes indeed, today we will talk about salumi, but I won't bore you with the most common cured meats that everyone knows; I have specifically selected some, the most tasty, those that could be a true attack on your diet, because you will never be able to say no to a good platter of these salumi, especially if perfectly paired.

The Tree of Feast, an ancient tradition still able to teach today

The Tree of Feast, also defined as the May tree is a myth that derives from various popular cultures, always revered as a symbol of the new warm season and its promises of abundance and fertility; the spring that renewed every year winning over the cold of winter, a symbol of light conquering darkness.
Throughout past civilizations, trees have always represented an extremely important element for mankind: a source of food, shelter, and building materials. All of this inevitably corresponded to considerable respect and particular symbolism; it was easy to think of it as a bridge of connection between different worlds: with roots sinking into the ground, the trunk in contact with humans, and branches that seem to touch the clouds.
As time went on, the Tree of Feast, stripped of all magic and sacred meaning, took on a different connotation, that of a popular game dedicated to the youth of the village, a sort of initiatory test that marked the passage to the adult phase. The goal was to try to grab prizes, usually high-protein food products, placed at the top of a pole, previously coated with animal fat, making it very slippery. This was a real challenge for young boys, symbolizing strength, skill, and courage. The proteins and calories they managed to earn from the tree were then taken home by the winner, who would share them with their whole family.
Each "country of Feast" was thus defined as a place of culinary abundance and absolute well-being due to the full stomach.

A Tree of Feast branded Spaghetti & Mandolino

The concepts that Spaghetti & Mandolino wants to bring with it in its Tree of Feast are: love and pleasure for good food, sharing, and socializing. Because eating good food is always nice, but even more so in company. Who is not looking forward to sharing a lunch, dinner, or an aperitif with friends right now? I believe everyone!
Let's rediscover together the pleasure of being in company and enjoying good food with our “May Tree”!
Now all you have to do is get comfortable and read about the local specialties that I present to you below.

Salama da sugo by Salumificio Zironi
The peculiarity of Salama da sugo from Ferrara IGP is its cooking: it must be cooked for at least 5 hours and suspended on its string. The long aging is the true magic of Salama da sugo IGP, the maturation of the meats combined with the aromas gives life to a unique product; in fact, the curious name “da Sugo” refers to the rich and spicy sauce that forms inside the product during cooking.
Its aroma is extremely intense and aromatic; on the palate, the salama is soft and grainy, with a full flavor that lingers over time thanks to the well-balanced spices. 

Deavina by Corrado Benedetti
The Coppa Affinata in Amarone from Valpolicella is the result of the processing of selected meats from local pigs, characterized by a perfect balance between lean and fatty parts that give the product its characteristic marbling. The particular aging process of this salami makes the meats absorb the intense aromas of Amarone, darkening and becoming even more tender to the cut, which will release the aromas and flavors for a triumph of culinary wisdom. Therefore, the Deavina is a sweet and delicate salami that can enhance any appetizer, perfect when paired with an intense red wine. 

Spicy Capocollo from Casa Folino
The Spicy Capocollo from Calabria by Casa Folino is not just a salami; it is the pride of the norcina production of this region! Spicy Capocollo is used to prepare various first courses, although its most common use is for appetizers, especially in the Calabrian platter, or as the base for a flavorful meal typical of Calabrian culinary tradition. The Capocollo paired with a good full-bodied red wine will create an explosion of flavors for the palate. 

Seasoned Guanciale from Fattoria Lepini
The Seasoned Guanciale from Fattoria Lepini is a true typical delicacy! It is one of the most beloved cured meats: it captivates with its soothing and enveloping aroma and its juicy and intriguing flavor. It is the absolute protagonist of the first courses of Roman cuisine like Amatriciana and Carbonara; also delightful in a chestnut velouté or in spaghetti with pistachio sauce. In short, guanciale is the king of salami for first courses, and whatever sauce you put it in, it will always be your exquisite added value!

Lardo di Colonnata by Larderia Sanguinetti
The Lardo di Colonnata IGP is a salami that is nothing short of heavenly! Directly from the village located in the Apuan Alps under the municipality of Carrara, famous precisely for the production of this salami, capable of giving us emotions that no other cured product can provide. The taste is delicate and fresh, almost sweet, with a fragrant and unforgettable aroma.
Its infinite goodness is best savored plain, cut into thin slices. An unusual but surprising pairing is with seafood; try the lardo-wrapped shrimp cooked in cognac, you will be amazed. 

Ciccioli from Salumificio Perdazzoli
The ciccioli from pork, which in Mantua are also called Greppole, originated as a poor food, from the countryside, thus high in calories that was often served at the table with polenta. Today, however, it has come back into fashion as a snack to consume during an aperitif or to flavor focaccias or less tasty dishes.
The crispy ciccioli are perfect to pair with wines that have bubbles and high acidity; I would recommend a good glass of Lambrusco. 

Mortadella from Salumificio Perdazzoli
The Mortadella from Bologna is made only with noble cuts of pork; its flavor is rich and well-balanced thanks to the presence of small pieces of fat that give greater sweetness to the product.
An excellent cured meat for fine sliced sandwiches, it is the typical ingredient in classic Bolognese tortellini. Perfect also in mousse with warm crostini and butter. 

Sopressa Veneta with and without garlic from Salumificio Freoni Danzi
The Sopressa Veneta Classica from Salumificio Freoni Danzi is a cured product made from pure Italian pork, stuffed into a natural casing and manually tied with string.
Its high quality is recognized by its firmness to the touch which, combined with its tenderness when cut, allows it to melt on the palate; the flavor is pleasant and delicate, providing an intense perception of aging and savoriness, but not salty.
The Sopressa veneta has only one p in its name that distinguishes it from other types of soppressa, typical of Southern Italy; each province in Veneto has its own Sopressa, with origins seemingly in Vicenza, and the differences between various provincial productions lie in the different use of wine in the mixture.
Sopressa, sautéed in a pan with a splash of vinegar, served with polenta, or paired with fresh bread for tasty snacks and appetizers, is always good. I recommend pairing it with a good glass of red wine, such as Cabernet. 

Speck dello Schioppo by Corrado Benedetti
The Speck dello Schioppo by Corrado Benedetti is a salami with a delicate, sweet, and aromatic taste, with toasted notes; its fragrance recalls forest scents with slight fruity notes and a few smoky aromas. It is a perfect cured meat for any occasion. It is ideal sliced on a platter to be presented as an appetizer or aperitif; if cut into thin strips, it is also suitable for creating tasty first courses. 

Lombo di Nero d'Abruzzo from Fattoria Valle Magica
The Lombo di Nero d'Abruzzo from Fattoria Valle Magica is a delicious salami suitable for those who prefer to eat lean cuts; its flavor is very pronounced, with a distinct hint of fennel. It is produced in the Abruzzo mountains, in the Gran Sasso National Park, beneath the famous Rocca Calascio.
Lombo di Nero d'Abruzzo is a salami with multiple uses: from a simple and tasty sandwich to appetizers, paired with shavings of parmesan, arugula leaves, drizzled with olive oil. 

Choose which salami to take down from our Tree of Feast, with a simple click!
You don't have to climb anywhere and you don’t need to challenge any of your opponents, except for your cravings, hunger, and the possible guilt regarding your diet! But remember that good food, eaten in moderation and perhaps in company, is always good! I assure you, your body and mind will thank you.
Now that I have definitely whetted your appetite, are you ready to enjoy and bring to your table our most tasty salumi?

Sara Marangon

S&M