Spianata Romana Sorrentino is a whole pressed Italian salami made from selected lean pork and noble fat, encased and packaged under vacuum. Produced in Mozzagrogna (Chieti, Abruzzo) by Salumificio Sorrentino since 1982, it offers a marked, well-seasoned flavour and the characteristic flat shape, ideal for clean slicing on the counter. Average net weight about 1 kg per whole piece.
What Spianata Romana is
Spianata is a pressed salami, flattened during seasoning to obtain its typical oval, compact slice. The Sorrentino version uses pork meat and visible large fat pieces in natural-style casing, giving a balanced bite between lean and fat. The vacuum packaging on the whole piece protects the product during storage and keeps it ready for fresh slicing.
The producer
Salumificio Sorrentino was founded in 1982 in Mozzagrogna (Chieti), in Abruzzo, from the craft knowledge of master charcutier Marino Sorrentino, an art passed down from father to son and now run by the family. The company controls the whole chain, from in-house slaughtering to computer-monitored seasoning, combining artisan selection of the meats with a standardised, traceable production process.
Sensory profile
The slice is compact and flat, with a marked, savoury and well-balanced taste typical of central Italian salami. Lean and fat are clearly distinguished, the texture is firm and the aroma intense, the result of careful seasoning.
Professional uses
- Sliced fine on Italian antipasto and cold-cut boards, served at room temperature (never straight from the fridge).
- Added to pizza after baking or right out of the oven, to avoid burning the fat and the spices.
- Filling for stuffed focaccia, gourmet panini and Neapolitan-style baked calzone with ricotta and fior di latte.
- Cubed for rustic savoury pastries, pizza rustica and antipasto buffets.
- Paired with fresh pasta-filata cheeses, bread, marinated vegetables and red wine on the cheese-and-charcuterie board.
Common mistakes to avoid
- Serving the salami cold from the fridge: the cold numbs the palate and solidifies the fat, flattening the aroma.
- Slicing hours before service: the surface dries out and the fat oxidises, giving a rancid taste.
- Baking it in a pizza oven over 300 degrees: the spices burn bitter and the fat melts, leaving the base greasy. Add at the end.
Technical specifications
Whole piece, vacuum-packed, average net weight about 1 kg. Ingredients: pork meat, salt, milk proteins, dextrose, sucrose, natural flavourings, antioxidants E300, E301, preservatives E252, E250, non-edible casing. Contains milk. Gluten free. Meat origin: EU. Average nutritional values per 100 g: energy 1953 kJ / 471 kcal, fat 39.6 g (of which saturates 13.4 g), carbohydrate 0.7 g (of which sugars 0.2 g), protein 28 g, salt 4.5 g.
Storage
Store the vacuum-packed whole piece in a cool, dry place, away from heat sources and direct light. Once opened, keep refrigerated at 0-4 degrees, protected from air contact in film or an airtight container, and slice as needed.
Delivery and logistics LAPA
B2B and B2C supply across Switzerland from the LAPA central warehouse in Embrach (Zurich). Direct delivery with the LAPA fleet in Zurich, Winterthur, St. Gallen, Frauenfeld, Bern, Basel and the canton of Aargau. For Ticino (Lugano, Bellinzona, Locarno), French-speaking Switzerland (Geneva, Lausanne, Fribourg, Sion), Jura, Neuchatel and Graubunden (Chur, Davos, St. Moritz), shipping in 24-48 hours with certified partner couriers: Swiss Post, Planzer, Galliker and Camion Transport. Ideal for restaurants, pizzerias, delicatessens, hotels, Italian grocery shops and private customers.
Who it is for
Pizzerias, restaurants, delicatessens, hotels, catering and Italian food shops looking for a savoury, well-seasoned whole salami for the slicer, with long shelf life and a strong, authentic central-Italian flavour.
