Italy's most renowned raw, organic lard is first generously salted, then seasoned with pepper, rosemary, garlic and coriander, and finally aged for about six months in specially crafted canaloni - marble tubs. Lardo di Colonnata is made using only fatback, and produced in the Tuscan province of Massa Carrara, namely in Colonnata, a small village with only a few hundred inhabitants located on a cliff between the famous marble quarries of Carrara.
The production of Colonnata lard is seasonal and takes place between September and May. This Tuscan delicacy has a fragrant aroma and a particularly sweet taste, enriched with spices and aromatic herbs. Ideally, Lardo di Colonnata is served au naturel, very thinly sliced over warm slices of toasted bread, often sided by tomatoes and onions.
It can also be used in a variety of local dishes, including both meat and fish. In fact, some typical Italian taverns in the Massa Carrara area offer menus based entirely on Lardo di Colonnata, from cold starters to pasta, main courses and, amazingly, even ice cream!
Part of
Riso e patate
Riso e patate is a traditional risotto that's enjoyed throughout the country and has numerous variations. The risotto is often made with a combination of rice such as ... Read more
Crescentina modenese
Crescentina modenese is a traditional, disk-shaped Italian bread that is crispy on the exterior and soft on the interior. It is traditionally baked in special stones called ... Read more
