Nduja and chilli peppers

The combination of wine and Calabrian cuisine is based on concordance. Traditional recipes, rich in aromas and flavours, are paired with full-bodied red wines with good alcohol content, even better if they are regional.

The main ingredients of 'nduja are fatty pork and spices, and it is then stuffed into a casing which can contain between 2 and 6 kilos of mixture. Salted at 3% and smoked, it is then matured for a few months.

Nduja from Spilinga, a traditional product

It was born as a peasant preparation, as it also contains pork waste such as spleen, stomach and intestines, and then became a typical product which is now well known and appreciated all over the world. It is a versatile food that does not require preservatives due to the abundance of chilli pepper.

Wines to pair with 'nduja

Wines to pair with 'nduja can be chosen using the technique of juxtaposition, i.e. preferring those wines that contrast the most marked characteristic, i.e. spiciness.

We therefore recommend red wines, as they can alleviate the burning sensation and soften the flavour thanks to their sweetness. The wines chosen should have these characteristics to a greater or lesser extent, depending on the level of spiciness of the 'nduja you are serving.

We cannot fail to mention the red wine from Cirò Marina, a full-bodied, enveloping wine that is a perfect match for this typical salami. Magliocco, another indigenous Calabrian wine, is just as good paired with 'nduja, as it is very elegant and has detonating but still graceful aromas. The non-intense aroma gives a pleasant, delicate and floral alcoholic tone.