What You Would Find In A Tuscan Salumeria

n Tuscany, a salumeria would typically offer a variety of cured meats, cheeses, and other regional specialties. Tuscany is known for its rich culinary tradition, and many of its salumi (cured meats) are famous throughout Italy and beyond.

Some of the typical meats you might find in a salumeria in Tuscany include:

  • Prosciutto Toscano: dry-cured ham made from the meat of specially raised pigs in Tuscany. It has a delicate, sweet flavor and is often sliced thinly as an antipasto or used in sandwiches.
  • Finocchiona: a type of salami that is flavored with fennel seeds, giving it a distinctive taste and aroma.
  • Sbriciolona: a coarsely ground salami that is typically seasoned with garlic, black pepper, and other spices. It has a crumbly texture and a robust, meaty flavor.
  • Lardo di Colonnata: a type of cured pork fat that is flavored with garlic, rosemary, and other herbs. It is often served thinly sliced on bread or used as a cooking fat.
  • Bresaola: air-dried, salted beef that is typically served thinly sliced with olive oil, lemon juice, and black pepper.
  • Lonzino: a type of cured pork loin that is seasoned with garlic, rosemary, and other herbs, then air-dried for several months. It has a delicate flavor and a tender texture.
  • Salame Toscano: a type of salami made from coarsely ground pork that is seasoned with garlic, black pepper, and red wine. It has a bold, meaty flavor and is often served as an antipasto or in sandwiches.
  • Testaroli: a type of pasta made from a batter of water, flour, and salt that is cooked on a hot griddle and then cut into squares or triangles. It is often served with pesto or other sauces.
  • Focaccia: a type of flatbread that is topped with olive oil, salt, and sometimes other ingredients like tomatoes, olives, or rosemary. It is a staple of Tuscan cuisine and is often served as an accompaniment to meals or as a snack.
  • Lampredotto: a type of tripe that is stewed with tomato, onion, and parsley, then served on a roll with a spicy green sauce. It is a popular street food in Florence.
  • Pecorino al Tartufo: a sheep’s milk cheese that is flavored with truffles, giving it a rich, earthy flavor. It is often served grated over pasta or enjoyed on its own with bread and wine.

In addition to cured meats, a salumeria in Tuscany might also offer a variety of cheeses, such as Pecorino Toscano (a sheep’s milk cheese), Parmigiano-Reggiano (a hard, aged cheese), and fresh ricotta.

a stacked selection of cheeses that you would get in a typical Tuscan Salumeria

Tuscany Cheeses

Some of the cheese that you may find in a Tuscan Salumeria or other speciality shops.

  • Pecorino Toscano: a sheep’s milk cheese that is aged for varying lengths of time, from a few months to a year or more. It has a tangy, slightly salty flavor and a crumbly texture. It is often grated over pasta or enjoyed on its own with bread and wine.
  • Pecorino di Pienza: a type of Pecorino cheese that is made in the town of Pienza, in the Val d’Orcia region of Tuscany. It is aged for at least three months and has a milder, creamier flavor than Pecorino Toscano.
  • Marzolino: a soft, fresh cheese made from sheep’s milk that is typically eaten within a few days of being made. It has a delicate, slightly tangy flavor and a smooth, creamy texture.
  • Ricotta: a soft, fresh cheese made from the whey left over from making other cheeses. It has a mild, slightly sweet flavor and a creamy texture. It is often used in desserts or as a filling for pasta dishes like ravioli or cannelloni.
  • Blu del Moncenisio: a blue cheese made from cow’s milk that is aged for several months. It has a pungent, salty flavor and a creamy texture with blue veins running throughout.
  • Ubriaco: a hard cheese that is made from cow’s milk and aged for several months. It is then soaked in wine or grape must, which gives it a tangy, fruity flavor and a reddish-purple rind.

You might also find other regional specialties in a salumeria in Tuscany, such as Tuscan bread (which is unsalted and has a dense texture), olive oil (which is widely produced in the region), and various types of honey, jams, and preserves made from local fruits and vegetables.

What is a Salumeria 

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From a very you age food has been part of everyday life. Even today I try to discover new ingredients, tastes and ways of cooking.

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