Spianata Piccante Sorrentino: the spicy soul of Abruzzo charcuterie
The whole Spianata Piccante by Salumificio Sorrentino is a pure pork cured salami with a flattened, pressed shape and a bold, gently spicy character. Vacuum-packed as a whole piece of about 1 kg, BRC- and IFS-certified and produced entirely gluten-free, it is built for professional kitchens that want an authentic Italian spicy salami with consistent quality from slice to slice.
What spianata piccante is
Spianata is a cured salami typical of Southern and Central Italy, recognisable by its characteristic flat, pressed shape rather than the usual round bung. The lean pork is coarsely blended with chilli pepper, stuffed, pressed and slowly cured, giving a firm slice with a clean spicy heat. It belongs to the great family of Italian cured meats, of which Italy produces around a third of all comparable European salumi.
The producer: Salumificio Sorrentino
The salami is made in Abruzzo, in Mozzagrogna in the province of Chieti, where the Sorrentino family has been curing pork since 1982. Across three generations the craft has been handed down from master to son, and the entire production cycle takes place within the company facility to guarantee traceability and consistent quality. The plant holds BRC and IFS food-safety certifications and works gluten-free across every stage of production.
Sensory profile
The slice is compact and marbled, deep red with well-distributed fat. On the palate it is savoury and aromatic, with the warm, lingering heat of chilli that never overpowers the sweetness of the cured pork. Average values per 100 g: 348 kcal, 24.7 g of protein and 26.2 g of fat.
Professional uses
Slice it thinly for antipasti boards, pairing it with fior di latte or burrata served at 16-18 C to balance the heat against fresh milky notes. It shines on mixed charcuterie platters alongside other salumi, in the filling of rustic pies, danubio and Neapolitan calzone, and as a spicy finishing touch added to pizza and focaccia after baking, so the fat is not lost to high oven heat.
Common mistakes to avoid
Do not bake cured salami at over 300 C: the noble fats melt away and leave a greasy, salty residue, so add it at the end. Do not serve charcuterie straight from the fridge: bring it to 16-18 C to release its aromas. Always declare the milk allergen on your menu in line with EU Reg. 1169/2011.
Technical specifications
Whole vacuum-packed piece of approximately 1 kg. Ingredients: pork, salt, milk proteins, skimmed milk powder, lactose, dextrose, sucrose, natural flavourings, chilli pepper, with antioxidants E300 and E301 and preservatives E252 and E250. Contains milk; gluten-free. Store in a cool dry place; once sliced, wrap and keep refrigerated at 0-4 C.
Delivery and logistics
B2B and B2C delivery across Switzerland from the LAPA central warehouse in Embrach (Zurich). Direct distribution with the LAPA fleet to Zurich, Winterthur, Uster, St. Gallen, Frauenfeld, Bern, Basel and the canton of Aargau. For Ticino (Lugano, Bellinzona, Locarno), Romandy (Geneva, Lausanne, Fribourg, Sion) and mountain areas (Chur, Davos, St. Moritz) delivery within 24-48 hours via food-grade partner couriers (Swiss Post, Planzer, Galliker, Camion Transport).
Who it is for
Designed for restaurants, pizzerias, hotels, delicatessens and Italian grocery shops, as well as private customers who love authentic Italian charcuterie. Over 1,500 hospitality professionals in Switzerland rely on LAPA every week. Order Spianata Piccante Sorrentino from LAPA.
