In other words, is an antipasti option with the pungent flavour of hot chilli pepper, a characteristic that is unmistakable in this salami. Put the Calabrese pizza in the middle of your oven (on a stone if you have one) and set timer for 10 minutes. Gently fry chopped garlic in olive oil then add tomatoes and crush with a fork. Cook for 5 minutes. Use some semolina to dust the dough. Then press down each ball of dough, leaving the edge puffy. Gently pull and stretch until about 9 inches (23cm). Spianata is a well-known flat-shaped cold cut made from lean pork meat derived from the thigh and chopped with the point of a knife, mixed with lard cubes.

Every restaurant, bar and shop in Marina di Nicotera seemed to sell ’nduja, as did delicatessens, supermarkets and gourmet food shops in every town and city across Calabria, especially tourist destinations, such as Tropea and Pizzo. If you’re not getting to Calabria on your next Italy trip, head to the finest salumeria you can find in Italian cities such as Naples, Rome, Florence, Milan, Modena, etc, and you should find yourself some ’nduja. But before I tell you all about ‘nduja, I have a favour to ask. Grantourismo is reader-supported. If you find our guide to Calabria’s spicy pork paste helpful or you’ve cooked our recipes and enjoyed them, please consider supporting Grantourismo so that we can keep producing delicious recipes and food stories. Now it seems Calabria’s fiery pork paste is popping up everywhere. We were even able to get our hands on some fantastic ’nduja here in Cambodia recently. We thought that was as good an excuse as any to tell you all about the Calabrese sausage paste and start a series on our best ’nduja recipes. As we publish the recipes, we’ll add links below under ‘How to Use ’Nduja’.What is nduja, how do you use ’nduja and where do you buy ’nduja? Here’s our guide to Calabria’s spicy spreadable pork paste that is so beloved in its birthplace of Spilinga that they even have an annual Festival del ’Nduja or Festival of the Spicy Sausage Paste. This is the first post in a new ’nduja recipes series. Moskin writes how “in 2009, nduja was the spicy underground taste that went mass market, making it the Lady Gaga of pork products. If nduja didn’t already exist, it might have been invented in a lab as the perfect food trend: it combines nose-to-tail eating, pork, smoke and chili heat.” She noted that it had been called “flaming liquid salami”, “spicy pork butter” and “the spreadable Italian love child of pepperoni and French rillettes”. The flavour is deep and lingering, particularly in the spicy variety, which is typical of high-end delicatessens. This famous Italian cured meat is made with finely minced meats and a lot of seasoning, making its shape large, with a distinctive crushed shape from the pressing process.

Created with care, this pizza style has a mouthwatering flavor, perfectly matched with a supreme aroma to enjoy. The key to this Calabrese pizza is the tomato sauce. Unlike most pizzas, all the toppings are cooked together together with the tomato. This means that all the flavors really combine and each mouthful has is complete. The slices in the classic version of this cured meat have perfect homogeneity, which is especially noticeable in the cut, and is the result of a superb maturation procedure.

How spicy is spianata?

Add the salt and flour in a large bowl. Create a hollow centre in the flour. Slowly pour the liquid yeast mixture and oil. In Calabria, ’nduja is typically made with just a few ingredients: the pork shoulder, pork belly and tripe of Calabrian pigs, local salt, and roasted spicy red peppers from Calabria, which give the sausage paste its vibrant red colour. Spread tomato sauce on the pizza and season with Italian herbs to taste. To boost Italian flavours, add some finely minced garlic.

Spread a bit of truffle oil on the top of the pizza (truffle oil enhance all flavours to any kind of pizza or pasta, it’s just amazing). Using your hands or spatula, gently combine the flour mixture until smooth. Then turn out dough onto lightly floured surface and hand knead for roughly five minutes. Make time to choose perfect toppings and add them to a perfect base for you and family to savor a scrumptious pizza feast.Traditionally, Calabrese pizza doesn't include cheese before baking. But lots of Parmesan cheese is scattered over after baking. Add a drizzle of garlic olive oil and basil. Amazing!! Place in the oven, which has been warmed to its maximum setting, and bake for 5 to 12 minutes. The amount of time it takes to bake a pizza depends on the temperature and whether you use a pizza stone or pizza steel. Here’s how to make your pizza at home. The best place to buy ’nduja is at its source in Calabria, where it’s actually called ’nduja di Spilinga or ’nduja of Spilinga. In the southwest of the Southern Italian region of Calabria, the small village of Spilinga is the birthplace of ’nduja and remains the centre of production.

Sleepy Spilinga sits on a plateau in the Calabrian province of Vibo Valentia, overlooking the Tyrrhenian Sea. If you imagine Italy’s boot-shaped peninsula, Spilinga sits on top of the big toe. While there are a few historic sights to see, there’s not enough to hold you here for a night. Over the next few weeks – or as long as our precious Calabrian sausage paste lasts! – Terence is going to be sharing some of our favourite ’nduja recipes. As Terence publishes his recipes, we’ll tell you more about how you can use nduja and add links here. canned tomatoes in tomato puree - preferably San Marzano but definitely buy good quality because it will be less waterySo many stories about the spicy Southern Italian sausage paste start with how to pronounce ’nduja so let clarify a couple of things. While it’s thought that the apostrophe before the ‘n’ in ’nduja indicates that the ‘n’ is barely uttered, it’s worth noting that depending on the Calabrian dialect, it’s pronounced either as ‘en’ or not at all, as if the ‘n’ is silent. You’ll frequently read that ’nduja is pronounced ‘en-doo-ya’, just to make sure that you don’t make the mistake of pronouncing that ‘j’. But it’s worth noting that once again, depending on the Calabrian dialect being spoken, that ‘j’ might be very much pronounced. Spilinga is not far from the more atmospheric hilltop town of Nicotera, where we stayed in an elegant albeit empty former palace (we were there off-season) with gorgeous gardens and sweeping views of the countryside out to sea, and headed down to the livelier beachside lower town of Marina di Nicotera, in the foothills, for dinner. Whatever you do, don't overload the toppings otherwise the crust will be soggy. Don't forget to brush the crust with the garlic oil, you'll lovely flavor and color.