This is a preview of the content in our Italian Food Decoder app. Get the app to:
- Read offline
- Remove ads
- Access all content
- Build a list of your own favourites
- Search the contents with full-text search functionality
- ... and more!
Salignon
spicy ricotta, Piedmontese style
Also known as Salgnun, Salignun or Salignoùn, this soft spicy cheese is made like ricotta, then mixed with chopped toma, salt, pepper, chilli, fennel, cumin or other mountain herbs. The longer it's left, the spicier it gets. It's often served with miaccia. Designated PAT.
Seras made only in the Valle d'Aosta (also PAT) is similar, but not flavoured with herbs, and is eaten either fresh or smoked.
Text © Dana Facaros & Michael Pauls
Image by F Ceragioli, Creative Commons License