The Calabrian region produces many of Italy's most popular spicy delicacies as chilli and spice are not common in more northerly regions of the country. Nduja, a soft, spreadable, spicy salame originates from Spilinga. It is made with prime pork meat, a bit of fat, salt and a lot of minced chilli pepper, including the seeds. By nature Nduja is extremely spicy but for those less fond of heat, it can be mixed with ricotta to mask some of the chilli.
Nduja has recently undergone a huge surge in popularity, both in Italy and abroad, and with the increase in interest, there have also been numerous new culinary applications. It's delicious spread on warm toasted bread, or used as a base for a simple tomato sauce as it melts in the heat of the pan, but is also excellent for creating simple pastry canapes, or why not try adding to scrambled eggs?