Coati Spianata Piccante is a whole, vacuum-packed Italian pressed salami of around 2.5 kg, made from EU pork, lard cubes, spices and chopped chilli pepper. Its flattened shape, intense red colour and clean spicy heat make it a benchmark cured meat for charcuterie boards, gourmet sandwiches and pizza toppings. Gluten-free and free from milk derivatives.
What Spianata Piccante is
Spianata piccante is a Calabrian-style spicy salami: minced pork is blended with diced lard and a mix of spices and chopped chilli, then pressed to give the characteristic flat, wide shape from which it takes its name. The chilli delivers a warm, lingering heat, while the coarse grain keeps the texture rustic and the slice well defined.
Origin and producer
This salami is produced by Salumificio F.lli Coati in Marano di Valpolicella, in the province of Verona (Veneto). The Coati family business is rooted in the Valpolicella charcuterie tradition dating back to the early 1900s, when a family shop gradually grew into a full salami works, and today carries four generations of expertise in pork curing.
Sensory profile
The slice is a deep, even red marbled with white lard. The aroma is savoury and spiced; on the palate the chilli heat is immediate but balanced, supported by the sweetness of the fat and a firm, compact bite typical of a pressed salami.
How to use it in professional kitchens
Serve thinly sliced on mixed charcuterie boards and antipasti, allowing 50 to 80 g per person. Use it to top pizzas and focaccias, to fill gourmet sandwiches and savoury baked breads, or diced into rustic leavened doughs. Always bring it to room temperature, 16 to 18 C, before serving: served cold from the fridge it loses much of its aroma and spice.
Pairings
Pairs naturally with rustic sourdough bread, fresh and aged cheeses, marinated vegetables and full-bodied red wines. Its heat works well against sweet contrasts such as fresh ricotta in traditional Italian baked rustici.
Storage and handling
Keep the vacuum pack refrigerated at 0 to 4 C. Once opened, wrap the cut surface and consume within a few days to prevent the surface drying out and the fat oxidising. Slice only what is needed for service, as slicing too far ahead accelerates oxidation and dulls the colour.
Delivery and logistics
LAPA delivers B2B and B2C across Switzerland from its central warehouse in Embrach (Zurich). Direct refrigerated delivery covers Zurich, Winterthur, Frauenfeld, Bern, Basel, Schaffhausen, St. Gallen and the canton of Aargau. For Ticino (Lugano, Mendrisio, Chiasso), French-speaking Switzerland (Geneva, Lausanne, Fribourg) and Valais (Sion, Martigny), shipping in 24 to 48 hours is handled by food-grade partner couriers including Swiss Post, Planzer, Galliker and Camion Transport.
Who it is for
Designed for restaurants, pizzerias, delicatessens, hotels, caterers and Italian grocery stores, as well as private customers looking for an authentic Italian spicy salami.
