the renowned Calabrian nduja - a soft chorizo, spread (the name comes from the French andouille, sausage) and very spicy. The red color that predominates is in fact due to the naturally dried red chilli, present in the dough next to the fat parts of the pork (bug wick, shoulder and thigh). Ideal for spreading the bread, it is also used as a dressing for pizza, toast, as a pasta sauce, as an ingredient for the omelet.
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