Right on the toe of Italy, fiery Calabrian chillies conquer the cuisine. And ’Nduja, the local giant sausage, is packed with plenty of them. Some people say it’s similar to the famous Spanish chorizo – but we think it’s even hotter.
While the locals enjoy it with crusty bread and cheese, we’ve pounded it with basil, nuts and oil to create an ‘Nduja Pesto. Think you can handle the heat? Make an omelette, add it to soup or brush it on bruschetta. If you want to keep it simple in the kitchen, just stir it through pasta for dinner with a kick.
