Veroni’s Salame Toscano for an authentic Italian taste
Tuscany is internationally renowned for its culinary heritage. Veroni brings a piece of this legacy to the US with Salame Toscano. Deemed as an icon of Tuscan food tradition, Salame Toscano leaves a lasting impression when tasted. This salami is indeed characterized by the intense, aromatic flavor of fennel seeds that add a subtle fragrant sweetness to the meat. In Tuscany, Salame Toscano is usually eaten as a starter, often combined with this region’s typical unsalted bread.
The sweet, herby, fennel aroma gives the Salame Toscano the amazing flavor that you can easily detect when you eat this Tuscan specialty. Salame Toscano is available as both a 6oz whole salami and sliced charcuterie packed in the new eco-friendly Veroni’s tray (3oz). Along with Salame Milano and Salame Calabrese, Salame Toscano is also an item of Antipasto line, a pre-made charcuterie tray that makes it easier to prepare a real Italian starter or a cheese and charcuterie board.
Veroni’s Salame Toscano is perfect for endless recipes that will take you to the lush Tuscan hills without leaving home.
Pizza dough rolls with salame Toscano and broccoli cream
Ingredients for 4 serves:
1 ready-made pizza dough (in a rectangular roll)
7.1 oz of boiled broccoli florets
1 garlic clove
3.5 oz of salame Toscano
5.3 oz of scamorza cheese
2 tablespoons of grated parmesan cheese
extra virgin olive oil
- Sauté the broccoli florets in a pan with oil and garlic. Add salt and pepper to taste and blend the broccoli in adding oil and Parmesan cheese until you get a homogeneous cream.
- Roll out the pizza dough on its own baking paper. Spread the broccoli cream on the surface, along with the salami slices and chopped scamorza cheese. Roll the whole thing very tightly so to obtain a cylinder and seal the edges.
- Cut it into slices (about 2 cm thick) and place them one by oneon a baking sheet lined with baking paper, spacing them appropriately. Bake in a preheated oven at 374 °F for 15-20 minutes. Remove it from the oven and serve.
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