NDUJA - spreadable salami

The spreadable salami, also known as NDUJA and has its origins in Spilinga, a small village in the Monte Poro mountains.

In the Italian region of Monte Poro, spreadable salami is made using a mixture of ground pork meat salted with a great quantity of calabrian red chili pepper spicy, no additives or preservatives included.

This mixture is introduced in an animal natural lining.
The sausage is then slightly smoked and allowed to rest and season for several months. The taste of Nduja is unique, soft and hot, having a spreadable consistency. And the red pepper, meaning the culture and the tradition of Italy, is the key ingredient for the flavour of Nduja which contains high quality pepper, in a generous quantity. For this reason, someone not used to really spicy foods may have a bit of difficulty eating nduja,. For those who enjoy the taste of nduja, but would prefer less spice, nduja may be mixed with ricotta and then gently warmed in . Nduja is eaten on crusty breads or can also be used to season pasta, pizzas, or anything else that takes your fancy.

A good spreadable salami may serve at www.obika.it, having locations in New York, London, Kuwait City, Tokyo and in the major cities of Italy: Rome, Florence, Milan, Turin.

Obika is a restaurant specialized in small portions of the soft white cheese, which tastes different depending on the region.
And to be sure of the high level of quality, bellow are some notable feedbacks :

The New York Times
"Mozzarella's Moment. Obikà is Rome's and probably history's first mozzarella bar."

The Wall Street Journal
"At Obikà, mozzarella is treated with reverence a sushi chef reserves for yellowfin tuna."

Traveler
At Obikà you can enjoy the country'spremier mozzarella di bufala, brought in daily from prize producers near Naples and Salerno.

The Denver Post
"Hmm. Isn't Obikà a sushi bar in Osaka? No, Obikà (pronounced Oh-bee-KA) comes from obiccà, the word in the Neapolitan dialect meaning, "Here it is."

Financial Times
"It only takes a quick scan of the menu to set your stomach rumbling and your eyes darting around for a waiter."

Guardian
"Nothing at Obikà will be more than 30 hours old, and includes other Italian rarities"

The Independent
Buffalo Charge. Mozzarella is the new sushi.