Spianata Piccante is a typical Calabrian salami, air cured naturally for months. A traditional salami that can be enjoyed on pizza or with focaccia, or of course ready to eat with Italian cheese and crusty bread.

Who is Rigamonti?
In 1913, Francesco Rigamonti decided to open a workshop with butcher’s-deli where he started making Bresaola – a product that, now as then, is a symbol of Valtellina – by following the locally passed on ancient recipes.