An original recipe, a blend of tradition and modernity, made with Tagliette di Guanciale Citterio and created by the historic charcuterie brand together with food stylist Chiara Pallotti.

The company also presents a Christmas Tree Raviolo: a scenic, flavourful first course made with Tagliette di Guanciale Citterio—perfect for sharing.

For Christmas 2025, Citterio, a historic Italian charcuterie company, in collaboration with food stylist Chiara Pallotti, introduces two recipes designed to celebrate conviviality and the pleasure of experimenting in the kitchen, while preserving the solid bond with Italian tradition: the savory nougat with Tagliette di Guanciale, an ideal creative and innovative appetizer, and the Christmas Tree Raviolo, a scenic dish full of flavour.

The savory nougat is a reinterpretation of one of the most iconic Christmas sweets, transforming it into an elegant and surprising appetizer. Its structure is created with a rich, velvety mixture of Fontina Valdostana cheese and fresh cream, incorporated gently to obtain a soft and compact texture reminiscent of traditional nougat.

The “crunchy” element, which in the sweet version is usually given by almonds or hazelnuts, is reimagined through an unusual yet balanced pairing: Tagliette di Guanciale. Pan-fried until intensely crispy, they become an aromatic, savoury component that contrasts beautifully with the creaminess of the cheese mixture. Alongside the guanciale, pistachios, fresh pear and dried figs add a fruity and slightly sweet note—an echo of classic nougat, yet with a completely new freshness. Pink peppercorns complete the dish with a floral, lightly spicy touch.

Beyond its gastronomic value, this savory nougat reflects a desire to innovate without betraying the memory of Christmas. While it looks like a traditional pastry nougat, when sliced it reveals soft layers and unexpected ingredients, playing with contrasts between cheese and cream, fruit and guanciale. Its convivial nature makes it perfect served cold in thick slices as an entrée, or transformed into refined finger food—ideal to open a festive lunch or dinner, paired with multigrain or walnut bread.

Alongside this proposal, the Christmas Tree Raviolo pays homage to creativity in the kitchen and the beauty of the festive table. It is a fresh pasta shaped like a small Christmas tree and filled with potatoes, ricotta and pecorino, then served with butter, sage and topped with crispy Tagliette di Guanciale. The dish plays on the contrast between the soft pasta and filling and the savoury crunch of the guanciale, which adds aroma and texture. The plating, carefully curated, transforms the raviolo into a decorative element—perfect for surprising guests with a scenic and festive touch.
“I wanted to create two dishes that represent Christmas in all its nuances: conviviality, warmth and authentic flavour,” explains Chiara Pallotti. “Citterio’s Tagliette di Guanciale are the perfect ingredient to add character and crispness while maintaining balance and harmony. The Savory Nougat and the Christmas Tree Raviolone are two different ways to reinterpret tradition with creativity and lightness, bringing something new yet familiar to the table.”

Citterio’s Tagliette di Guanciale, made from 100% Italian pork, are designed for those who love experimenting in the kitchen without compromising on quality. The thicker cut and knife-work enhance the authentic flavour and versatility of the product, available in a practical 90-gram format—ideal for home cooking or special occasions.

For over 150 years, Citterio has represented one of the excellences of Italian charcuterie, synonymous with passion, research and respect for tradition. With these new culinary proposals, the company continues its mission of enhancing local flavours through gastronomic creativity, offering innovative ideas to make Christmas 2025 even more delicious and convivial.

RECIPES
SAVORY NOUGAT WITH TAGLIETTE DI GUANCIALE CITTERIO

INGREDIENTS FOR 6 PEOPLE

400 g Fontina Valdostana
300 g fresh cream
1 egg yolk
10 g gelatin
70 g pistachios
1 pear
5 dried figs
2 packs of Tagliette di Guanciale Citterio 90 g
Pink pepper to taste
Difficulty: medium
Time: 2 hours + 12 hours resting

Method:
Dice the Fontina (without rind) and soak it in fresh cream for 4 hours. Heat the mixture over a bain-marie until fully melted. Soak the gelatin in cold water, then add it—well drained—to the cheese mixture and melt completely. Add the egg yolk and let cool for 30 minutes. Pan-fry the Tagliette di Guanciale Citterio without added fat until perfectly crisp, then drain on paper towel. Wash and core the pear, dice it finely along with the dried figs. Add half the crispy guanciale, chopped pistachios, pear cubes, fig pieces and pink pepper to the cheese mixture. Pour into a loaf pan lined with baking paper or plastic wrap. Refrigerate for at least 12 hours. Decorate with the remaining guanciale and rosemary. Serve cold with multigrain or walnut bread.

CHRISTMAS TREE RAVIOLO WITH TAGLIETTE DI GUANCIALE CITTERIO

INGREDIENTS FOR 4 PEOPLE

For the pasta:
300 g type 0 flour
2 eggs
60 g spinach purée
1 tbsp oil

For the filling:
250 g sheep’s ricotta
30 g pecorino
1 small potato
Salt, pepper, nutmeg
2 packs of Tagliette di Guanciale Citterio
60 g butter
Sage leaves
Parmigiano Reggiano

Difficulty: medium
Time: 2 hours

Method:
Blend boiled spinach with water to form a smooth green cream. Place the flour on a board, make a well, add eggs, oil and the spinach cream. Mix and knead for 10 minutes, adding warm water if needed. Cover and rest for 30 minutes.

Prepare the filling by mixing ricotta, boiled mashed potato, pecorino, salt, pepper and nutmeg. Roll out the dough using a pasta machine, forming a long 8×30 cm rectangle. Pipe the filling along the centre, fold over and seal carefully. Trim excess dough and fold to form a small Christmas-tree shape. Dust with flour and rest for 1 hour.

Cook the ravioli in salted boiling water in a wide pot. Pan-fry the Tagliette di Guanciale until crispy. Melt the butter with sage. Serve the ravioli with melted butter, crispy guanciale, pepper and Parmigiano Reggiano.

For information:
Encanto Public Relations – 02 66983707
Isaac Cozzi - isaac.cozzi@encantopr.it

The historic company is enriching the 1878 Line with Tuscan Prosciutto and presenting the latest innovations in the “Irresistibili” range.

Citterio will take center stage at Anuga 2025, one of the most important international food & beverage trade fairs, taking place from October 4 to 8 in Cologne. The company, exhibiting in a 148.5 m² booth (Hall 7 – Stand A60-B61), will showcase its most significant innovations from recent months, along with a wide selection of the product lines that have shaped the brand’s history.

The historic cured-meat producer will also give great prominence to the 1878 Line, the premium range—recently launched in several countries outside of France—which will be featured on a dedicated wall at the entrance of the booth. This line is being expanded with an iconic product of Italian tradition: Prosciutto Toscano PDO. Designed to strengthen the brand’s presence in international markets, this is a product on which Citterio is placing strong emphasis to elevate its perceived value and increase appreciation for this specialty of traditional Tuscan charcuterie.

Moreover, Citterio—always attentive to major consumption trends—has focused on the snack category, introducing new products within its already well-differentiated lines, designed for various targets and consumption moments. Snacking is now a well-established habit: according to the latest global data, 8 out of 10 consumers consider a snack a reward after a productive day, and 65% of Millennials and Gen Z are consuming more snacks than a year ago. In this context, Citterio is expanding its “Irresistibili” line with two new products set to seize new consumption occasions: Irresistibili Sticks with Prosciutto Crudo – High-Protein, tasty sticks ideal for those seeking a protein-rich snack with authentic flavor, and Irresistibili Salami Sticks with BBQ Flavor – 100% Italian, perfect for those who love bold, intense tastes. With refreshed packaging that is colorful and instantly recognizable, the line strengthens its identity and meets the evolving demands of consumers looking for practical, delicious, high-quality products.

Among the new products to be presented at Anuga is the new and exclusive “Citterio Giuseppe” line, offered in an elegant pre-formed tray that contains a wide range of the finest Italian charcuterie specialties. The premium label—refined and distinctive—conveys values of uniqueness, tradition, passion, and taste, bringing to the forefront the face and signature of the founder, Giuseppe Citterio. This element recalls the company’s history, emphasizing the brand’s identity and the continuity of a tradition that has been active for nearly 150 years, based on a precise philosophy: true flavor can only be born where there is passion.

Alongside these new products, Citterio will also showcase its iconic classic lines, such as Sofficette, Merenda, and Taglio Fresco; the wellness-focused section with Taglio Fresco in Leggerezza and the Organic line; and the snack area with Irresistibili, Irresistibili Snack, Unduetris, and Unduetris Merenda. Recently launched on the Italian market, Sofficette Bis (Prosciutto Cotto & Provola and Turkey Breast & Provola) will also be featured—practical and ideal for filling a maxi toast, and gluten- and lactose-free.

At Anuga 2025—which, with around 8,000 exhibitors from 110 countries and an exhibition area of 290,000 m², is shaping up to be the largest edition in its history—the key themes will be sustainable development, the growth of international markets, and innovation in the food sector.

“Participating in Anuga for us means showcasing how our company manages to bring together roots and future,” says Alessandro Riva, Citterio Marketing Director. “With the 1878 line, we want to convey excellence—even through an iconic product like Prosciutto Toscano—not only as a symbol of Italian gastronomic tradition but as a taste experience capable of speaking to international markets that value quality and authenticity. At the same time, with the new products in the Irresistibili range, we are capturing new consumption occasions: the pleasure of enjoying a protein-rich, practical, and innovative snack, aligned with consumer habits that increasingly seek gratification and variety, even on the go. Our commitment is to offer products capable of accompanying everyday moments with distinctive solutions that always embody quality.”

For information:
Encanto Public Relations – 02 66983707
Isaac Cozzi - isaac.cozzi@encantopr.it

Present on major national TV and radio networks until October 18 and characterized by a striking visual and sound language, the campaign was created by Ideal and produced by SalaGiochi.

Citterio returns on air across the main national television and radio networks, running from September 21 to October 18, with a new communication campaign giving voice to the new payoff: “Citterio. Since 1878, it tastes like happiness.”

The new spot abandons the classic voice-over, entrusting the narration to a sung trap track—an original choice for the food sector. The creative concept was developed by Ideal, flagship agency of the This Is Ideal Group, interpreting music and visual language in a contemporary key to mark Citterio’s new chapter, while production was handled by SalaGiochi, also part of the This Is Ideal Group, with music by Soundzone and direction by Paoloalberto Tonoli.

The campaign invites audiences to rediscover taste, capable of delivering moments of indulgence and happiness. Through the spot, the company portrays real-life moments with candid snapshots of people enjoying life freely, while the quality and taste of Citterio products remain the central thread. Tradition and innovation coexist in a fresh, immediate, and modern visual and sound language, showing cold cuts not merely as products but as ingredients of authentic experiences. Ultimately, the campaign strengthens Citterio’s identity, which for over 140 years has been bringing quality cold cuts to Italian and international tables as a symbol of joy and conviviality.

The campaign includes five pieces: a 30-second institutional film and four 15-second product spots. Each has original text, written and sung specifically for the campaign, with a visual language reminiscent of social reels and music videos, yet with the authenticity of a family album. The connecting theme is moments of pleasure and happiness, conveyed through images and sound.

The 30-second institutional film communicates the new positioning and introduces the payoff “Citterio. Since 1878, it tastes like happiness,” while the four 15-second spots highlight the excellence and pleasure brought to the table by the sub-brands TaglioFresco, Sofficette, and Gli Irresistibili. On radio, the four 15-second spots use the audio tracks of the corresponding films, ensuring continuity and recognizability across media.

“To continue Citterio’s growth path, it was necessary to take a further step: defining a positioning and communication strategy more distinctive than competitors’, able to be more relevant and contemporary for consumers,” states Alessandro Riva, Citterio Marketing Director. “At the core, we brought back the unmistakable taste of our cold cuts, capable of offering moments of pleasure and happiness on every occasion. Authentic flavors that belong to us and become even more special when shared.”

“Citterio’s new communication could not go unnoticed,” recalls Giorgia Tosato, CCO of This Is Ideal Group. “It required a bold tone and, first and foremost, a bold positioning—worthy of the history of a brand that, since 1878, embodies the best of the great art of Italian charcuterie. Worldwide, too.”

For information:
Encanto public relations - 02 66983707
Isaac Cozzi isaac.cozzi@encantopr.it– cell. 3938803139

Three recipes created by Papillamonella and chef Alessandro De Santis embody Citterio’s philosophy, blending tradition, innovation, and flavor for every occasion.

More and more consumers are choosing to return to the pleasure of authentic taste, rediscovering genuine flavors and recipes that highlight the quality of ingredients. This trend marks a return to genuine conviviality and the joy of being together, even in informal moments like brunch. With this spirit, the Citterio Brunch project was born—a call to bring Citterio cold cuts to the table in creative and contemporary pairings, without giving up the essence of tradition and taste.

To tell this experience, food blogger Federica Gianelli, known as Papillamonella, and chef Alessandro De Santis have created three recipes that offer an original take on the combination of tradition and innovation for a brunch full of bold flavors and creativity. The savory maritozzo with original Salame di Milano gives new life to a classic of Roman cuisine, transforming it into a modern, playful, and innovative bite. The chic mini fruit skewer with “Il Poggio” Prosciutto Crudo highlights the play of contrasts, where the natural sweetness of the fruit meets the delicate flavor of the ham. The gourmet tartlet with Sofficette Prosciutto Cotto, pumpkin cream, hazelnuts, and thyme demonstrates how cold cuts can take center stage in refined, balanced recipes that surprise with texture and aroma.

The project is part of Citterio’s new positioning and communication campaign, which invites the rediscovery of taste and creates moments of indulgence and happiness through a TV and radio campaign that captures real-life moments, candidly and authentically. In this case, people are portrayed enjoying life freely, with the quality and flavor of Citterio cold cuts serving as the main thread. Tradition and innovation coexist in a fresh, immediate, and modern visual and auditory language, showing cold cuts not just as a product, but as an ingredient in authentic experiences. The campaign reinforces Citterio’s identity, which for over 140 years has brought high-quality cold cuts to Italian and international tables, symbolizing joy and conviviality. This message is fully expressed in the new payoff: “CITTERIO. Since 1878, it tastes like happiness.”

The campaign features five pieces: a 30-second corporate film and four 15-second product spots. Each has original text, written and sung specifically for the campaign, and a visual style reminiscent of social media reels and music videos, yet with the authenticity of a family album. The common thread is moments of pleasure and happiness, conveyed through images and sounds.

Alongside celebrating taste and tradition, Citterio continues to introduce innovations designed to meet the needs of contemporary consumers. For example, Sofficette Bis expands the Sofficette range with a practical and versatile solution, perfect for stuffing a maxi-toast for a quick snack or savory breakfast, available also gluten-free and lactose-free. The 70 g package is divided into two trays: one contains four slices of high-quality cooked ham or oven-roasted turkey breast, while the other holds soft sweet provola cheese. Sofficette BIS Prosciutto Cotto & Provola and Sofficette Bis Turkey Breast & Provola were also named Product of the Year 2025.

Another tasty innovation comes from the young and dynamic Irresistibili line—Citterio’s on-the-go snacks—which now offers new, original, and surprising combinations, ideal for those seeking variety without sacrificing the quality of Citterio cold cuts: Irresistibili sticks with Prosciutto Crudo – High-Protein, 50 g: tasty sticks delivering the authentic flavor of prosciutto, perfect as a high-protein snack; and Irresistibili sticks Salame BBQ flavor – 100% Italian, 60 g: designed for those who love experimenting with flavors, combining the smoky intensity of barbecue with the quality of Italian products.

Through these initiatives, Citterio once again reaffirms its commitment to combining authentic taste, tradition, and innovation, responding to contemporary consumption trends and reinforcing the value of cold cuts as the centerpiece of convivial moments.

RECIPES

Savory Maritozzo with Original Tagliofresco Salame di Milano Citterio and Buffalo Cream

Ingredients for 10 maritozzi:
Dough
250 g Manitoba flour
0.5 g fresh brewer's yeast
1 medium whole egg
120 ml milk
0.5 g fine salt
1 teaspoon wildflower honey
0.5 g squid ink
40 ml olive oil
Buffalo Cream and Filling
100 ml UHT cream
250 g buffalo mozzarella
1 package Citterio Tagliofresco Original Salami di Milano

Preparation: Dissolve the yeast in the milk with honey and cuttlefish ink. In a bowl, pour the flour, add the egg, and incorporate the diluted yeast and milk mixture. Mix all ingredients with a stand mixer until the dough becomes elastic. Finally, add the salt and olive oil gradually until fully absorbed; the dough should be soft but not sticky. Let it rest until it doubles in volume, about 3 hours.
After rising, form balls of about 25 g each, place them on a baking tray, and bake in a static oven at 180°C for 25 minutes. Once baked, let them cool. Meanwhile, prepare the buffalo cream: blend the mozzarella until smooth, then whip the cream and incorporate the blended mozzarella, mixing well.
Make a cut on the top of each bun, deep but not enough to split it in half. Open the sides and fill with two slices of Salame di Milano, folding them onto themselves, and add plenty of buffalo cream. 

Difficulty: medium

Chic Mini Fruit Skewers with TaglioFresco Prosciutto Crudo “il Poggio” Citterio and Almond Sauce
Ingredients for 20 skewers:

Skewers:

200 g TaglioFresco Prosciutto Crudo “il Poggio” Citterio
1 bunch white grapes
1 bunch black grapes
1 slice white melon and 1 slice orange melon

Almond Cream:

100 g stale bread
30 g water
20 g shelled almonds
1 clove garlic
1 teaspoon apple cider vinegar
1 tablespoon extra virgin olive oil
fine salt to taste

Preparation:
Soak the bread crumb with almonds, half the water, and half the vinegar for 2 hours. After soaking, transfer everything to a blender, adding the peeled and deveined garlic clove. Blend well until a smooth paste is obtained, then add the remaining water, oil, and vinegar. Continue blending until a soft, homogeneous mixture is achieved. Season with salt and transfer to a piping bag. Using a melon baller, scoop balls from the white and orange melons, then assemble the skewers with a melon ball, a grape, and a slice of prosciutto cut in half lengthwise and rolled to form a rose shape. On a serving plate, squeeze a teaspoon of almond cream and place the skewer on top.

Difficulty: Easy

Gourmet Tartlet with Sofficette Cooked Ham Citterio, Filled with Pumpkin and Hazelnut Cream
Ingredients for 10 tartlets:

Shortcrust Pastry:

100 g butter
200 g flour
60 g water
1 pinch fine salt
extra virgin olive oil as needed

Filling and Garnish:

200 g pumpkin
200 ml milk
25 g butter
25 g flour
1 pinch fine salt
2 packs Sofficette Cooked Ham Citterio
20 hazelnuts
fresh thyme to taste

Preparation:Prepare the shortcrust pastry: using a K-beater, mix the cold butter with the flour, then add the water with dissolved salt and mix until homogeneous. Wrap the dough in plastic wrap and refrigerate for at least 1 hour. Meanwhile, prepare the filling: cut the pumpkin into small pieces and sauté in a pan for 5 minutes with olive oil, then reduce the heat and cook for another 10 minutes without adding water. Separately, bring the milk to a boil, add the roux (butter and flour mixed together), and incorporate it into the milk. Stir to make a béchamel sauce. Mix the pumpkin into the béchamel, add a pinch of salt, and blend until smooth.After the resting period, roll out the shortcrust pastry into thin sheets (about 0.2 mm) using a rolling pin or pasta machine. Line the tartlet molds, trimming excess pastry, and bake at 180°C for 25 minutes. Let cool, then fill with the pumpkin cream and a slice of cooked ham cut in half and folded to form a bud. Finish with toasted hazelnuts, chopped, and fresh thyme.

Difficulty: Medium

For information:
Encanto public relations - 02 66983707
Isaac Cozzi isaac.cozzi@encantopr.it– cell. 3938803139

The trend of “home-made” cold dishes for summer 2025

Three light and colourful salads you can prepare in just a few minutes
From Citterio, three ideas to recreate at home using traditional Italian cured meats

Avocado, Salame Milano and walnut salad
Rice salad with pineapple, mango, cheese and diced cooked ham
Baby spinach salad with strips of cooked ham and Mediterranean aromas

With the arrival of warmer weather, Italians’ eating habits shift: rising temperatures increase the desire for cold, light and quick dishes that require no long cooking and can be enjoyed alone or shared with friends and family. Summer is not synonymous with giving things up; on the contrary, it inspires creativity with fresh, high-quality ingredients that make dishes both beautiful to look at and delicious to eat.

According to recent consumption trends, between June and August online searches for “home-made” cold recipes increase by an average of 40%, showing growing interest in creative and personalised dishes that can be prepared in advance and served at the right moment. More and more Italians want to surprise their guests with carefully curated ideas, turning a summer lunch or dinner into a small culinary event.

To interpret this renewed desire for “home-made” cold dishes, Citterio presents three fresh, colourful and refined ideas: easy recipes that combine the authentic flavours of traditional Italian cured meats with healthy, summery ingredients.

The first is an avocado, Salame Milano and walnut salad, a dish based on contrasts and balanced textures: the creaminess of the avocado and freshness of the salad blend with the savoury notes of Salame Milano, while walnut kernels add a rustic crunch.

The second recipe is a rice salad with pineapple, mango, cheese and Diced Cooked Ham: the ham complements the juicy sweetness of mango and pineapple, while the cheese cubes add a pleasant roundness of flavour.

Finally, the third idea, a baby spinach salad with strips of cooked ham and Mediterranean aromas, is perfect for those seeking lightness without sacrificing taste: tender baby spinach, naturally sweet cooked ham, toasted pine nuts, taggiasca olives and sun-dried tomatoes combine to create a harmonious contrast of flavours.

For these recipes, Citterio used two products from the Tagliofresco line: the original Salame Milano, made from 100% Italian meat with a full yet delicate taste, and the high-quality Prosciutto Cotto Grangusto, steam-cooked and delicately flavoured. The Diced Cooked Ham is rich in flavour and contains only 2.8% fat, made exclusively from selected whole cooked ham.

THE RECIPES
Avocado, Citterio Tagliofresco Salame Milano and walnut salad

Ingredients for 4 people:
100 g Citterio Tagliofresco Salame Milano
3 avocados
50 g walnut kernels
200 g mixed salad
Salt
Extra virgin olive oil

Preparation: Wash and dry the salad thoroughly. Slice the avocados and shell the walnuts. Arrange the avocado slices and salad on a plate, then season with salt and olive oil. Add the slices of salame and top with the walnut kernels. A perfect summer salad ready to enjoy.
Prep time: 10 minutes
Difficulty: Easy

Rice salad with pineapple, mango, cheese and Citterio Diced Cooked Ham

Ingredients for 4 people:
130 g Citterio Diced Cooked Ham
500 g white rice suitable for salads
Half a pineapple, diced
1 mango, diced
150 g mild cheese, cubed
Extra virgin olive oil
Fine salt
Herbs to taste (mint, chives)

Preparation: Bring water to a boil for the rice. Meanwhile, cut the fruit into pieces. Dice the pineapple and mango into 2-cm cubes. In a large bowl, combine pineapple, mango, diced cooked ham and cheese cubes. Cook the rice for 15–18 minutes, rinse under cold water and add it to the bowl. Dress with olive oil and mix well until fully combined. Add herbs to taste. Refrigerate and enjoy cold after a few hours.
Prep time: 25 minutes
Difficulty: Easy

Baby spinach salad with Citterio Tagliofresco Prosciutto Cotto Grangusto and Mediterranean aromas

Ingredients for 4 people:
110 g Citterio Tagliofresco Prosciutto Cotto Grangusto
160 g baby spinach
200 g cooked ham
30 g pine nuts
30 g sun-dried tomatoes
40 g taggiasca olives

Preparation: Toast the pine nuts in a non-stick pan over medium heat, stirring often, or toast them briefly in the oven. Slice the cooked ham into strips and set aside. In a large salad bowl, combine the washed and dried baby spinach, ham strips, toasted pine nuts, taggiasca olives and chopped sun-dried tomatoes. Mix gently. Season with extra virgin olive oil, a pinch of salt and pepper if desired. For an extra touch, add crunchy croutons.
Prep time: 20 minutes
Difficulty: Easy

For information:
Encanto public relations - 02 66983707
Isaac Cozzi isaac.cozzi@encantopr.it– cell. 3938803139