Letter “V” :: Ventricina

Charles De Gaulle used to wonder how anyone can govern a nation – i.e. France – that has two hundred and forty-six different kinds of cheese.

Well, Big Charles would have had a tough nut to crack if he had been born in Italy, where almost every town or village is proud of its own cheese, cake, wine, liquor, pastry or “salume” (not salame, be careful about the spelling!).

©ock IMG_0830_ventricina
Salume e formaggio :: Ventricina e Pecorino semi-stagionato

Ventricina Vastese is a typical instance of this huge variety of products. It is made just in the small area between the Trigno and Osento rivers and its producers follow a strict production procedure as Accademia della Ventricina clearly stated.

Antipasto all'italiana e ventricina :: Collage n.0838_1 Photo: Matelda Codagnone and Lonza65
Antipasto all’italiana e ventricina :: Collage n.0838_1
Photo: Matelda Codagnone and Lonza65

Ventricina is perfect for an “antipasto all’italiana” or it can be used to make a tasty sugo for pasta. This globe-shaped “salume” is undoubtedly toothsome, especially when it is made in a XII century cloister that has been renovated by the owners and changed into a butcher workshop, an ageing area for the salumi and a tasting room for visitors and food lovers.

Maybe the idea may sound strange, but I am pretty sure that the nuns who lived in the cloister centuries ago would be happy to see that the Benedictine motto “ora et labora” (“pray and work”) is still working these days, in their former house.

Appetibilis would like to thank the staff at “La Genuina” in Carunchio (CH) for their kind cooperation.

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