Often associated with the simplicity of a sandwich, Salame di Varzi actually offers endless culinary possibilities. All it takes is a little creativity, a talent not lacking in those chefs who have been able to take advantage of this delicious ingredient to create a wide variety of recipes. Innovation, but also tradition. Like that of a particular omelette that is not only delicious, but also a feast for the eyes. We are talking about the 'rugnùsa'. It is always present on the tables of the Oltrepò Pavese at Easter. It is an omelette with salami, a variation on the classic omelette, which stands out for its intense flavour. What makes it tasty and nutritious is the Varzi PDO salami. The choice of quality salami is crucial.
The term 'rugnùsa' in the Oltrepadana tradition means 'wrinkled': the omelette is not smooth, but wrinkled due to the presence of the salami
From tradition to innovation, with the Vissani signature
The renowned chef Gianfranco Vissani has also challenged the cooker, tempted by the precious Varzi sausage, the only PDO in the Pavia area. With his creativity and skill, he created a dish that combines the tradition of the Staffora Valley town with culinary innovation and a new concept of sushi: pisarei with Varzi salami sushi and fresh tomino.
Other ways to enjoy the gastronomic treasures of the Staffora Valley? From the whole-wheat pizza with Salame di Varzi to the Club Sandwich, the typical double sandwich of English origin. But the salami is also ideal for enriching risottos and pasta dishes. Bold creations that show how versatile Salame di Varzi can be in the kitchen, satisfying those who are looking for a more elaborate cuisine.
The right salami for a gourmet dish
To make any dish a truly gourmet experience, the choice of salami to use is crucial. Ideally, opt for a salami that is somewhere between sweet and cured, so as to ensure a good balance between the lean and fatty parts. The choice can only fall on Varzi salami, a PDO (Protected Designation of Origin) salami of the highest quality, made from all parts including the noble cuts such as cheek, neck, loin and, above all, fillet.
A choice of tradition
Salame di Varzi is characterised by truly unique properties. From its flavour, to its moderately soft consistency, to the limited amount of fat, which accounts for less than 30% of its composition. Moreover, it has a long history behind it. The production area is in the municipalities of Bagnaria, Brallo di Pregola, Cecima, Fortunago, Godiasco, Menconico, Montesegale, Ponte Nizza, Rocca Susella, Romagnese, Santa Margherita Staffora, Val di Nizza, Valverde and Zavattarello.
How the Salame di Varzi was born
It is said that the origins of Varzi salami date back to Longobard times, when migrating populations already knew how to use salt to preserve meat. Having found in the Staffora valley an ideal climate for the production and seasoning of sausages, they started breeding pigs. It is also said that an edict by Rotari established severe punishments for those who mistreated a pig farmer.
In the 12th century, the Malaspina marquises, lords of the territory, presented it as a delicious dish to guests at their tables. Over the years, the pig, representing an important resource, was increasingly bred and the salami became an essential element in the modest peasant cuisine.
The tradition of producing Varzi salami has been handed down unchanged to the present day: today's production respects the original recipe.
The Varzi PDO Festival
Every year, between May and June, Varzi celebrates its prestigious DOP with visits to historic cellars, gastronomic itineraries and events aimed at promoting and disseminating the culture of salami. The event is promoted by the Consorzio Tutela del Salame di Varzi.
