In other words, traditional Italian sausages, salami and biscuits, with delightful, spicy, old-style flavours, some dating back to the 16th-century Italian courts, others from popular Marche culture of the late 19th-early 20th-centuries. These are reworked by Daniela Storoni following the heritage recipes of Bartolomeo Scappi and Cristoforo da Messisbugo, or even old family recipes. The unique salamis are made from selected meats with wine and spices, no additives or preservatives, and go by the names of Salcizza, Salcizzone and Salamino.
