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Local cuisine of Polesine

Dark salami - sweet salami

Difficulty: easy

Preparation time: 30 min

Ingredients: For 10 servings: 3 eggs, 300 gr. amaretti, 400 gr. dry biscuits, 200 gr. caster sugar, 300 gr. butter, 100 gr. bitter cocoa, 100 gr. marsala

Method: Soften the butter, add sugar, the three egg yolks, the marsala, the cocoa, the biscuits and crushed amaretti, mix well and lastly, add the firmly whisked egg whites. Place the mixture in a sheet of aluminium foil or greaseproof paper and roll tightly into a salami shape, squeeze tightly in the wrapper. Refrigerate for 3 or 4 hours before slicing and serving.

Wine matching: Torcolato di Breganze: a wine of local tradition. The grapes used are: vespaiolo, garganella and tocai, dried and fermented in February following the grape harvest. The wine presents a pleasant intense golden yellow colour and a characteristic floral bouquet. It is sweet, aristocratic and full-bodied. To be served at a temperature of 8-10°.

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