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zia ferrarese
garlicky salame from Ferrara
A popular salame first recorded in the Este court during the Renaissance, made of pork flavoured with salt, pepper and fresh garlic that has been marinated in white wine. It's named after its skin, the zia (or la zzié) which also means 'aunt' although no one seems to know why.
Text © Dana Facaros & Michael Pauls
Image by Salumificio Pedrazzoli