Salame Romagnolo ubriaco al Sangiovese

Our Salame Romagnolo ubriaco al Sangiovese

With its authentic color and its unmistakable aroma and taste, this cured meat is enhanced by the addition of the Sangiovese DOC wine from Podere del Nespoli, which thanks to the final process of ubriacatura it's a true divine dive. It creates from the desire to enhance tradition where the red wine was already a staple of the mixture of romagna's sausage. The flavored aroma of plum, pansy and cherry emerges both in the sausage casing and in the slice which has a delicate fruity hue.

How we realize

With fine Sangiovese di Romagna wine
Handcrafted processing
Enveloping and pleasant taste

Cervia Sweet Salt

Immersed within the regional park of the Po Delta, the Cervia salt pan is an area dedicated to environmental protection and enhancement, currently active in the production of sea salt. It is the northernmost site in our country, with a history dating back to Roman times when they began harvesting salt and accumulating it in acervus, pyramid-shaped mounds. Hence the name of the locality, Cervia.

Cervia salt is integral sea salt, as its origin is the seawater, which is brought into the salt pan through the inlet canal. It is then evaporated and concentrated until it reaches the actual salt production. Integral because, once harvested, it is exclusively washed with water of high saline concentration.

Nutritional Values

Average values for 100g of product

Energy	1392 KJ/334 KCAL
Fats	22,4
Of which saturated	9,3
Carbohydrates	0,5
Of which sugars	0,0
Proteins	32,7
Salt	4,6

The values are to be understood calculated on the basis of a daily production batch.
Any fluctuations depend on the natural characteristics of the product.
The nutritional declaration refers to the requirements of EU Reg. 1169/2011.

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