Salame da Succo

Salame da Succo, also known as the "red truffle of Formignana", is strictly related to the famous Salama da sugo. Its recipe and its name come from Vincenzo Domenico Chendi, born in Formignana in 1710 and priest of Tresigallo. In the 18th century he wrote the recipe in his book “L’agricoltore ferrarese in dodici mesi”, written for farmers and full of details about land, animals and local products.

Salame da Succo, which can be eaten at Formignana's main restaurant or during the annual Sagra del Salame da Succo, still follows Chendi's recipe. It stands out for the balance between the many flavours of the different types of meats and spices, the use of high quality wine and a peculiar cooking technique that keeps the juices inside the membrane. The result is a grainy, flavourful and intense salami, symbol of Ferrara's food tradition.