One of the most typical appetizers of the Venetian cuisine. The most common in the restaurants, the one that cannot be missing on the tables, the Sopressa with its softness and sweetness goes well with the polenta, which accompanies it and enhances the flavor of the salami. The polenta can be either soft and freshly made or cut into rectangles and toasted. Another successful marriage with the sopressa and polenta are the mushrooms or on the cutting board with semi-aged cheese.
This typical salami of the Veneto region has a PDO in the province of Vicenza where a disciple controls its production.
The recipe is very simple:
Make the polenta with salted water and cornmeal, once ready distribute it on the plates and complete the dish with some slices of sopressa.
Questo sito utilizza i cookie per fornire la migliore esperienza di navigazione possibile. Continuando a utilizzare questo sito senza modificare le impostazioni dei cookie o cliccando su "Accetta" permetti il loro utilizzo.