the cudduraci in the table of Reggio Calabria are not lacking

pasteurized milk

Typical characteristic of Washington Navelas well as of the other umbilicate varieties

An original

ideal for baking and frying

Nduja di Calabria - L'originale cresponcino di Spilinga 400 gr. quantity:Default Title the cudduraci in the tablethe real nduja of Spilinga in Calabria where tradition and artisans still make the difference. The name nduja derives from "andouille", a French word that defines a type of soft sausage. In the past, the nduja was a poor man's dish: it was prepared with the less noble parts of the pig, but today only the best parts are used and they are mixed with salt and Calabrian chilli pepper, both sweet and spicy, which give flavor to the sausage and its typical