The Spianata Romana belongs to a broad family of traditional Roman charcuterie and is one of the earliest types of salami, with papers dating back to the seventeenth century mentioning it. A popularly produced cured meat that has gained a lot of popularity throughout time.
Spianata is a well-known flat-shaped cold cut made from lean pork meat derived from the thigh and chopped with the point of a knife, mixed with lard cubes.
For this reason, the Calabrian esplanade is one of the tastiest and most appreciated specialities of Calabrian gastronomy and it’s characterized by the presence of that hot pepper which even the well-known philosopher and theologian Tommaso Campanella speaks of in his work on dietetics and medicine “Medicinalium” of 1635.

How Spianata is produced?

The mixture is put into a natural casing and then pressed between two wooden boards, enhanced with black peppercorns (sweet spianata) or fiery red pepper (spicy spianata) . After that, it’s left to develop for at least four months before being consumed.

How does Spianata taste?

The flavour is deep and lingering, particularly in the spicy variety, which is typical of high-end delicatessens.
The slices in the classic version of this cured meat have perfect homogeneity, which is especially noticeable in the cut, and is the result of a superb maturation procedure.
The fragrant and fat portions of this product generate the perfect sweetness to offset its inherent sapidity when tasting it.
For the more delicate palates, the sweet esplanade is also produced, the version that provides, instead of chilli pepper, the presence of black peppercorns.

Calabrian Spianata on a wooden board
Calabrian Spianata on a wooden board.

How to eat Spianata?

This famous Italian cured meat is made with finely minced meats and a lot of seasoning, making its shape large, with a distinctive crushed shape from the pressing process.
In other words, is an antipasti option with the pungent flavour of hot chilli pepper, a characteristic that is unmistakable in this salami.
It makes it perfect for sandwiches, appetiser boards, pizza, bruschetta, and fresh vegetables sharing it with Italian red wine. It’s a perfect option to surprise your guests with a different option
than the regular salami, additionally, its spicy flavour doesn’t leave anybody indifferent.

How spicy is spianata?

Spices give it its distinctive orange colour, and it has a spicy and savoury flavour. It’s suitable for those who prefer medium spicy flavours as spianata has the perfect intensity to combine with all
kinds of dishes and tastes.
Suitable for a variety of preparations and dishes, ranging from a sauce for stuffed pasta to a savoury tart, or even in salads for those who choose.
The spicy “Spianata” is extremely similar to Ventricina, but differentiates due to the production process’s “flattened” shape. It has a dark crimson colour and a fiery flavour.

Pizza with spicy Spianata Recipe

Pizza recipe with Spianata Calabrese Piccante. A delectable speciality made with Calabrian salami. The Spianata Calabrese Piccante contains 5 to 10% fiery Calabrian chilli, as the name suggests. Calabria’s “Calabrese Piccante” chilli variant is a circular, medium-caliber chilli.

It’s one of the most popular pizza topics for those who love trying delicatessen combinations!

Pizza Spianata


Let’s cook it!

  1. With your hands, form the pizza dough into a round, thin pizza. It’s best to avoid rolling out the dough using a rolling pin. The pizza is less airy and does not bake properly when the dough is rolled out.
  2. Spread tomato sauce on the pizza and season with Italian herbs to taste. To boost Italian flavours, add some finely minced garlic. 
  3. Thinly slice the mozzarella and spread it on the pizza. 
  4. Finally, thinly slice the spicy Spianata and add it to the mix. 
  5. Place in the oven, which has been warmed to its maximum setting, and bake for 5 to 12 minutes. The amount of time it takes to bake a pizza depends on the temperature and whether you use a pizza stone or pizza steel. Here’s how to make your pizza at home. 
  6. Garnish with a few fresh basil leaves and serve immediately after baking. 
  7. Spread a bit of truffle oil on the top of the pizza (truffle oil enhance all flavours to any kind of pizza or pasta, it’s just amazing).   

Enjoy your homemade pizza!