| The Boccapane farmhouse
restaurant and hotel, in compliance with the Italian norms regarding rural tourism (DISCIPLINA
REGIONALE SUL'AGRITURISMO) produces, transforms and incorporates 50% of its
produce to the professional activity itself. In fact, the raw materials later used for
poultry, pork and mutton dishes, cured meats starters, vegetables and fruit recipes,
flour, etc. are all produced in the farmhouse premises themselves. Pigs and cattle, as
well as chickens, turkeys, guinea-hens, ducks and geese all feed on natural products, free
from chemical substances or artificial elements. Vegetables and fruit come directly from
the orchard to the table. This care and attention for genuineness
means healthy food and real, unadulterated taste. The quality of our products is not mere
coincidence but the result of patient care and a particular sensitivity towards
environment. For us at Boccapane, our guests' health is our first concern. And judging
from their fidelity, our attention does not go unobserved.
OUR "SALAME": another Boccapane jewel.
Boccapane's mature animals provide the meat for our raw salami, made with both fat and
lean pork, minced and mixed with salt, pepper, nutmeg and wined garlic. It is gut packed
(in pork cresponetto) with hemp string; weight is never less than 700 grams, the adequate
mould developing on the outer gut. Color upon cutting is bright red amid the white chunks
of fat. After forty days, the salami is transferred to small wooden boxes and
"drowned", as they say here, in grain - an old custom which helps keep the
salami soft and the humidity at its right point. |
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