Salsiccia Piccante Dritta Coati
The Salsiccia Piccante Dritta by Coati is a fresh medium-grain pork sausage, spiced with chilli and natural aromas and vacuum-packed in pieces of about 1.2 kg (case of 12). It offers a bold, full-bodied and lingering heat, is gluten-free and free from milk derivatives, and is stored at 0/+4 C. Its straight shape makes it ideal for grilling, pan-frying, charcuterie boards and the recipes of the Venetian and Italian tradition.
What is salsiccia piccante
Salsiccia is one of the oldest Italian pork preparations: minced pork seasoned with salt and spices and filled into natural casing. The piccante (spicy) version adds chilli pepper, a signature of central and southern Italian charcuterie that has spread across the whole peninsula. The dritta (straight) format, as opposed to the coiled one, keeps the sausage in a straight log that is easy to portion into even slices.
The producer
This salsiccia is made by Salumificio F.lli Coati in Marano di Valpolicella, in the heart of the Valpolicella hills near Verona (Veneto). The company has its roots in a small shop founded in the early 20th century that grew over the decades into a full salumificio; it is run today by the third generation of siblings and counts four generations of charcuterie know-how. Production follows three stages, selection of the noblest cuts, marinating, and slow processing at the right temperature, summed up in the company motto: it is with calm that every thing acquires a unique flavour.
Sensory profile
Medium grain and compact texture, deep red colour flecked with white fat. The aroma is savoury and spiced, the taste decisive and warming thanks to the chilli, balanced by natural smoke aroma. The straight log holds its shape during cooking and releases its fat slowly, staying juicy.
Technical specifications
Ingredients: pork, salt, dextrose, spices, natural aromas, smoke aroma. Antioxidant: E301. Preservatives: E250, E252. Meat origin: EU. Allergens: gluten-free, dairy-free. Average nutritional values per 100 g: 278 kcal, 34 g fat (of which 13 g saturated), 0.6 g carbohydrates (of which sugars below 0.5 g), 25 g protein, 4.3 g salt. Net weight: approx. 1.2 kg per vacuum pack, 12 pieces per case. The outer casing is not edible.
Professional uses
Grill the whole log or thick slices over medium-hot embers for charred, juicy chunks. Pan-fry sliced rounds to top a pizza diavola or a focaccia. Remove the casing and crumble the meat to enrich a ragu, a pasta with broccoli rabe, or a risotto. Serve thin slices on a charcuterie board with mature cheeses and rustic bread. Add to bean and lentil stews for a spicy, warming winter dish.
Pairings
Its heat pairs naturally with a structured red wine from its home region such as Valpolicella or Amarone, with grilled vegetables, polenta and robust breads. On the board it works with aged cheeses, mostarda and honey.
Storage
Keep refrigerated at 0/+4 C. Consume within a few days of opening the vacuum pack. Always cook thoroughly before eating; the product is a raw fresh sausage.
Logistics and delivery
LAPA delivers refrigerated across Switzerland to restaurants, pizzerias, hotels, gastronomies and Italian food shops, keeping the cold chain unbroken from the Embrach warehouse to your kitchen. Areas not covered by the LAPA fleet are served by refrigerated partner carriers. Every morning LAPA supplies over 1,500 foodservice professionals in Switzerland.
Who it is for
Designed for professional kitchens, pizzerias, grill houses and delicatessens that want an authentic Italian spicy sausage with a reliable supply and a constant cold chain.
