Salumi del Casentino

Bastone del Nonno from Casentino

Three versions, same price

The three sticks side by side, with the different labels for mild, spicy and truffle, and a cut slice in front

Colorsalame
Pack sizeWhole stick

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Slow-cooked in our own kitchen, or chosen at the stall by La famiglia Fiaschi, in Campi Bisenzio.

In short

A lean, long and narrow salami, as the name suggests. It is produced by Salumi di Scarpaccia in Casentino and selected by Sapori della Rocca; it comes in three versions — sweet, spicy and truffle — and they all cost the same, so the choice is purely a matter of taste.

The sweet one is good for everyone, the spicy one adds a kick without being overpowering, the truffle one changes the flavor profile and is best sliced thinly. Its narrow shape is designed for hand-slicing into coin-sized pieces.

In the kitchen

How long it takes, and what goes on top.

Goes well with The Tuscan cured meats platter. The appetizer, the snack, the sandwich.

The kitchen

What is inside, and how it is made.

Origin: Produced by Salumi di Scarpaccia in Casentino (AR). Selected by Sapori della Rocca, not privately produced.
Packaging: Vacuum packed.

The semolina

Senza glutine	declared by the company
Produzione	third-party, selected by the company

On the same stall

Two ways to look: the same line, or the same color.

Salumi del Casentinosalame

The kitchen

Sapori della Rocca

A family delicatessen in Campi Bisenzio, on the edge of Firenze, with roots going back to the late nineteenth century and to the shop where they sold food, poured wine and cooked. The Ricette di Famiglia line — pasta sauces, ragù, condiments and soups — comes from the family's home recipes, brought back into the kitchen and reworked in a modern key. Tuscan cured meats and cheeses are not made here: they are chosen one by one, and that is the trade it all started from. Every week the family is in eight squares between Firenze and Prato, with two traveling vans.

Step inside Sapori della Rocca

Ricette di Famiglia cooked in our own kitchen · cured meats and cheeses chosen one by one · Campi Bisenzio, roots from the late nineteenth century · province of FI