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ventricina vastese vs ventricina teramana
Ventricina vastese VS ventricina teramana: same region, two completely different products
They share the same name but are two opposite types of cured meat. The Teramo ventricina is spreadable, fatty, and finely ground. The Vastese is firm, red, hand-cut, with 80%... Read more...
Ventricina del Vastese: cos’è davvero e perché è diversa da tutti gli altri salumi
Ventricina del Vastese: what it really is and why it's different from all other cured meats
Ventricina del Vastese is the cured meat that Nicola and Alfredo Belfiore have been producing in their shop in Vasto for over sixty years: hand-cut meat, natural casing, no preservatives.... Read more...
Sulmona Red Garlic: history, properties, and why it is so special
Sulmona red garlic is one of the most emblematic products of inland Abruzzo: cultivated in the Peligna Valley, hand-braided, and preserved without industrial treatments. We choose it at Belfiore's shop because it has a distinct character and is unlike any other. Read more...