This is a preview of the content in our Italian Food Decoder app. Get the app to:
  • Read offline
  • Remove ads
  • Add Map function to find sites, as well as your own custom locations (your hotel...)
  • Build a list of your own favourites
  • Search the contents with our advanced text search functionality
  • ... and more!
iOS App Store Google Play

salame di patate

Piedmontese salame with boiled spuds

As Italian specialities go, this one, from the Canavese region of Piedmont, is fairly recent: during the hungry days of the Second World War, the locals, unable to find their usual salame ingredients, started adding boiled potatoes. Today the mix includes nutmeg, cloves and cinnamon. A day later it's boiled, and either spread on bread or served up in a frittata.

In January, Settimo Rottaro near Lake Varese celebrates all aspects of the pig and the rural tradition of letting nothing go to waste at the three day Sagra del Salam ‘d patata.

Text © Dana Facaros and Michael Pauls

Images by: F Ceragioli, Creative Commons License