When we talk about croissants, we immediately think of a cappuccino—an iconic duo of the classic sweet breakfast served in cafés, especially in Italy. However, new consumption trends, including brunches and savory breakfasts, are driving the search for new pairings, even with unconventional flavors.

For this reason, on the occasion of Croissant Day, celebrated on January 30th, Citterio, a historic cured-meat company founded in 1878, has created a recipe capable of enhancing the flavor and texture of the croissant in its savory version.

The savory croissant, characterized by having less sugar in its dough, is filled with Citterio San Daniele PDO Prosciutto Crudo, stracciatella cheese, confit cherry tomatoes and natural lemon zest—a mix of ingredients that tease the palate and are perfect for starting the day in the best way.

The sweetness of the San Daniele PDO Prosciutto Crudo pairs perfectly with the freshness of the stracciatella, while the sweet-and-sour notes of the confit tomatoes combined with the acidity of the lemon balance the savory croissant, making it pleasantly flavorful.

Savory breakfast is thus confirmed as a steadily growing trend in Italy as well—not an exception anymore, but an enjoyable habit. Cafés and hotel chains are increasingly adapting to consumer demands by offering at least one savory croissant in their menus. Even at home, about 10% of Italians now choose a savory breakfast instead of a sweet one—a figure that continues to rise.

The San Daniele PDO Prosciutto Crudo used in the recipe is a traditional Italian product renowned worldwide. Its characteristic guitar-like shape and unique sweet, delicate flavor come from its production in San Daniele, in the heart of Friuli, surrounded by the Alps and Prealps and influenced by the breezes from the Adriatic coast. Only Italian pork legs and sea salt are used, with no preservatives, following traditional processing methods, in accordance with the Consortium’s production guidelines and a heritage passed down for generations. This includes a strict selection of raw materials and meticulous processing.

For more recipes featuring Citterio cured meats, visit www.citterio.com

THE RECIPE

Savory croissant with San Daniele PDO Prosciutto Crudo, confit cherry tomatoes, stracciatella and lemon zest

Ingredients for 4 people:
4 savory croissants, 70 g Citterio San Daniele PDO Prosciutto Crudo, 200 g stracciatella, natural lemon zest

For the baked cherry tomatoes:
16 cherry tomatoes, sugar to taste, salt to taste, garlic, basil

Preparation: Cut the tomatoes in half and place them seed-side up on a baking tray. Season lightly with extra virgin olive oil, crushed garlic and basil leaves, then add a pinch of salt and a little sugar. Bake for 20 minutes at 200°C. Cut the savory croissant and fill it with the confit tomatoes, stracciatella, prosciutto crudo and a sprinkle of lemon zest.

Preparation time: 25 minutes
Difficulty: medium

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

On the occasion of Chinese New Year, which this year falls on February 10, Citterio, the historic cured-meat company founded in 1878, has created a mix of Italian and Asian flavors to celebrate the most important Eastern holiday, known for its lavish banquets and joyful gatherings, celebrated not only in China but also in many Far Eastern countries.

The taste for Oriental flavors is increasingly appreciated in Italy, as confirmed by consumption trends. In recent times, purchases of Chinese ethnic specialties have risen by 90% (NielsenIQ), and it is estimated that between 2022 and 2027 the global ethnic food market will grow at an average annual rate of 12% (Nielsen). At the top of consumer preferences are Chinese and Japanese dishes, which are not only enjoyed at restaurants or ordered as takeout, but are increasingly being prepared at home.

Citterio confirms its constant openness to evolving consumer tastes by offering new, appetizing combinations that bring together Eastern and Western flavors while making traditional Asian recipes easy to prepare. Here are two imaginative ideas that blend typical ingredients from both Italian and Asian culinary traditions into a perfect harmony of aromas and flavors.

The first recipe proposed by Citterio is multicolored Dim Sum filled with traditional Italian cured meats—steamed dumplings typical of Chinese New Year whose shape resembles that of an ancient coin, considered a symbol of good fortune. They are usually served in bamboo baskets and accompanied by Chinese tea. The term Dim Sum literally means “to touch the heart,” as these dishes are made to be shared with loved ones.

Citterio’s version features Dim Sum with three different doughs and three different fillings: white ones, green ones, and yellow ones, the latter two made with dough enriched with spinach and saffron respectively. The filling includes various Mediterranean ingredients combined with Diced Cooked Ham, Diced Smoked Pancetta, or Citterio Sofficette Mortadella, three products that add crunch and flavor to the dumplings.

The second idea is a vegetable roll filled with Citterio Diced Cooked Ham: a refined combination of intensely flavored vegetables such as white and red cabbage and carrots, paired with the delicate taste of the diced cooked ham, reinventing a typical dish of Chinese tradition.

The recipes feature Citterio Diced Cooked Ham, made only from selected hams, with no thickeners and just 2.8% fat; and Citterio Diced Smoked Pancetta, made from lightly smoked pancetta with a rich yet refined flavor. Both are ideal for a wide range of recipes, ready to use in a convenient twin-pack, adding unique aroma and taste to any dish. Alongside the diced products, another key ingredient of the Dim Sum is Sofficette Mortadella Regina, a high-quality, 100% Italian product in a practical format.

To discover more recipes featuring Citterio cured meats, visit www.citterio.com

THE RECIPES
Multicolored Dim Sum with Traditional Italian Cured Meats

Ingredients for 4 people

For the dough (for each of the 3 types): “00” flour 250 g, Water 150 ml, A pinch of fine salt. For the green dough add spinach; for the yellow dough add saffron.

For the filling: Green Dim Sum: Citterio Diced Cooked Ham and mixed vegetables: leek, cabbage, carrots, zucchini, bean sprouts, onion, soy sauce, salt, extra virgin olive oil. Yellow Dim Sum: Citterio Sofficette Mortadella, pork, onion, extra virgin olive oil, salt, truffle oil. White Dim Sum: Citterio Diced Smoked Pancetta, pork, chives, onion, extra virgin olive oil, salt.

Preparation:
The base dough is the same for all three types of dumplings. To obtain the green or yellow dough, add a small amount of spinach blended with a bit of water, or a packet of saffron, respectively. Place the flour in a bowl, forming a well, and add a pinch of salt; gradually incorporate the water. Transfer the dough to a floured work surface and knead by hand until smooth and firm. Wrap the dough in plastic wrap and let it rest for one hour in a cool, dry place. Green Dim Sum filling: Cut the vegetables into thin strips. Stir-fry them in a pan with extra virgin olive oil and salt. Toward the end of cooking, add the diced cooked ham. Once well browned, add a glass of soy sauce and let it evaporate. Yellow Dim Sum filling: Brown the pork and the mortadella cut into strips in a pan with onion and extra virgin olive oil. Once the pork and mortadella are golden, add a pinch of salt and a few drops of truffle oil. White Dim Sum filling: Brown the pork and the diced smoked pancetta with plenty of onion and oil until well cooked. At the end, add a pinch of salt and finely chopped chives. Divide the dough into three parts to obtain the three colors. Roll out each dough into discs 3–5 mm thick and about 8 cm in diameter. Fill them with the three previously prepared fillings and fold them as desired to create different shapes. Steam for about 20 minutes or boil in salted water for 10–15 minutes.

Prep time: 60 minutes
Difficulty: Medium

Roll-Style Wrap with Diced Cooked Ham and Vegetables

Ingredients for 4 people:
For the flatbread: 500 g soft wheat flour, 250 g water, 1 tablespoon lard at room temperature, 10 g instant yeast.
For the filling: Citterio Diced Cooked Ham, red cabbage, carrots, white cabbage. Serve with soy sauce.

Preparation:
To make the flatbread, place the flour, water, yeast, salt, and lard in the bowl of a stand mixer and mix with the dough hook until the ingredients are combined. Transfer to a work surface and briefly knead by hand until the dough is smooth but not overly soft. Shape into a ball, wrap in plastic wrap, and let rest for 1 hour at room temperature. Then roll out the dough to a thickness of 2–3 mm in a rectangular shape. Bake the flatbread in a fan-assisted oven for 7–8 minutes. Cut into rectangles roughly 20×20 cm. Meanwhile, cut all the vegetables into julienne strips. Arrange the vegetables on the flatbread and place the diced cooked ham in the center. Roll up tightly and slice into pieces about 2 cm thick. Serve cold with soy sauce.

Prep time: 40 minutes
Difficulty: Easy

For information:
Encanto Public Relations 02 66983707
Isaac Cozzi isaac.cozzi@encantopr.it– cell. 3938803139

In recent years, the food sector has seen a growing interest in products that cater to food intolerances. Many of these products were originally developed to meet the needs of people affected by such issues, but they quickly expanded their target audience to include those who follow more attentive and conscious dietary habits—a trend that has been increasing in recent years. By June 2023, as reported by the Osservatorio Immagino – GS1-Italy_ATGiu23, the market had surpassed €4.7 billion in turnover.

In this context, according to data from the GFK Consumer Panel Italia MAT Nov23, gluten-free and lactose-free products are experiencing significant growth in Italy: gluten-free products are purchased by 30.3% of Italian households, while lactose-free products are purchased by as many as 83.2%. Moreover, over the past three years, the average spending on lactose-free products has increased by 44%, while spending on gluten-free products has grown by 13%.

According to the Osservatorio Immagino, the claim “gluten-free” is present on 10.2% of all food references (excluding water and alcoholic beverages), representing 9.6% of the total turnover of the observed food basket, for a total sell-out of over €3.2 billion.

Lactose-free products, on the other hand, generate a total turnover of over €1.9 billion and recorded the best performance within this basket. In 2023, the claim grew both in value (+16.6%) and in volume (+0.9%), driven by positive demand and especially by the offering.

Always attentive to consumer trends and a healthy lifestyle, Citterio, a historic charcuterie company, has chosen to innovate by extending its iconic Unduetris line, launching the new Unduetris Gluten-Free & Lactose-Free. This tasty snack is suitable for everyone, particularly those with gluten and lactose intolerances, and is ideal for any consumption occasion. Packaged and safe to enjoy anywhere, it can be a quick office break, a school snack, or a delicious aperitif to share at home with family and friends.

Citterio offers a snack that meets both gluten-free and lactose-free requirements: 7 thin slices of salami (34 g), 7 slices of mild lactose-free cheese (34 g), and 4 crunchy gluten-free breadsticks (12 g).

“In synergy with our research and development department, we chose to offer a product that is both tasty and appealing, fully meeting the needs of today’s consumer—ever more focused on a healthy and balanced lifestyle, yet unwilling to give up on taste despite their intolerances,” says Alessandro Riva, Marketing Director of Citterio. “The new Unduetris is an innovative and carefully designed product that reflects the company’s continuous commitment to innovate, offering consumers a wide variety for a smart and flexible consumption occasion.”

For information:
Encanto Public Relations 02 66983707
Isaac Cozzi isaac.cozzi@encantopr.it– cell. 3938803139

Citterio’s new Unduetris Gluten-Free and Lactose-Free wins “Product of the Year 2024” in the Gluten-Free category

Citterio, the historic Italian cured-meat company since 1878, has won the “Product of the Year 2024” award in the Gluten-Free category for its new Unduetris Gluten-Free and Lactose-Free. Launched in 2023 by the company based in Rho (MI), this new product is a tasty snack suitable for everyone, particularly those with gluten and lactose intolerances. It is ideal for any occasion—packaged and safe to enjoy as a snack at the office, at school, or as a delicious aperitif to share at home with family and friends.

The product received this prestigious recognition thanks to the most important innovation survey conducted in Italy in terms of number of consumers interviewed—over 12,000 participants. The online survey was carried out by Circana on a statistically representative sample of individuals.

For each category, the product/line or service that achieves the highest average across the parameters of innovation and consumer satisfaction among participating products is awarded.

The Product of the Year award is known by 89% of consumers, and 85% trust the logo.

In recent years, there has been growing interest in products that meet dietary intolerance needs. Many new products have been launched not only for those who actually have these issues but also for consumers increasingly seeking a balanced diet and healthy lifestyle.

For this reason, Citterio’s new Unduetris can be enjoyed not only by people with gluten or lactose intolerance but also by anyone looking for a more mindful and attentive diet. According to GFK Consumer Panel Italy MAT NOV23, gluten-free products are purchased by 30.3% of Italian households, while lactose-free products reach 83.2%, with an increasing average expenditure.

Unduetris Gluten-Free and Lactose-Free by Citterio is suitable for everyone. It is a delicious snack that meets the characteristics of being gluten- and lactose-free: 7 thin slices of salami (34 g), 7 slices of lactose-free mild cheese (34 g), and 4 crunchy gluten-free breadsticks (12 g).

"We thank the 12,000 Italian consumers who decided to vote and reward our product!" says Alessandro Riva, Marketing Director of Citterio. "This prestigious recognition is a great source of pride for us and confirms that Citterio’s innovation and brand evolution path is delivering important and satisfying results, also for our consumers. Unduetris Gluten-Free and Lactose-Free, part of a line extension of the historic and well-known Unduetris line—a perfect combo of salami/cooked/turkey slices, cheese, and crackers—is a product developed by our R&D department reflecting our commitment to innovate and offer consumers greater variety. It is suitable for flexible, smart consumption occasions and responds to the main consumption trends observed in recent years."

Circana research on 12,000 consumers, selection of products. prodottodellanno.it, gluten-free category

For information:
Encanto Public Relations 02 66983707
Isaac Cozzi isaac.cozzi@encantopr.it– cell. 3938803139

Citterio, a historic Italian charcuterie company, has signed a 12-month exclusive partnership agreement with GialloZafferano, Mondadori Media’s leading food media brand and a key reference in Italy, used by one in two Italians for cooking.

The Italian company, based in Rho, will have a dedicated hub on the GialloZafferano website, featuring numerous recipes created specifically for the initiative and designed for every moment of the day: “It’s Citterio time,” as well as themed recipes and for special occasions.

Content will be produced by talents from Zenzero Talent Agency, including Sebastian Fitarau, Dany Resconi, Andriana Kulchytska, and the faces of GialloZafferano, Giovanni Castaldi and Manu Cook and Rock, who will use Citterio products to create trending recipes promoted exclusively on the site, showcasing the versatility of charcuterie: products perfect for pairing with a wide range of ingredients or incorporated into different culinary preparations for various occasions.

“This collaboration represents a further significant step in Citterio’s communication strategy, which is increasingly aimed at a young, cooking-loving audience,” says Alessandro Riva, Marketing Director of Citterio. “We are delighted to share our culinary passion through this partnership, creating a perfect mix between the quality of our charcuterie and the authority of GialloZafferano. The goal is to bring new and tasty experiences into Italian homes, consolidating our brand as a reference point for quality for home cooking enthusiasts.”

“The exclusive partnership with Citterio represents a deep commitment based on mutual trust: the quality of Citterio products and GialloZafferano’s ability to best showcase the ingredients used in recipe preparation,” states Andrea Santagata, CEO of Mondadori Media. “This long-term collaboration allows us to offer an integrated communication project. The vertical charcuterie hub on the GialloZafferano website is an important tool for sharing recipes created specifically using Citterio ingredients, showing the public the wide range and versatility of the partner’s products. The initiative ensures maximum visibility and amplification across our social channels as well.”

Citterio has been present on Italian tables since 1878, known for its high quality, a long history marked by great achievements and passion. Today, it continues to bring the flavors and aromas of tradition to tables every day, maintaining that unique and genuine taste.

Many Citterio products will be used in the recipe creations: from the core Citterio lines—Sofficette, Taglio Fresco, Riassunto Citterino—to the more typical and innovative recent products, such as Taglio Fresco in Leggerezza, Bacon, Tagliette di Guanciale, Cotechino Bencotto, and Prosciutto Toscano DOP.

GialloZafferano

GialloZafferano is Italy’s leading food media brand online: every month, one in two Italians cooks with GialloZafferano, reaching a total of 19 million people (Audicom Nov 2023 – Jan 2024). It is the fourth-largest food media brand in the world on social media, with a fanbase of 69 million followers (source: internal analysis and Shareablee Comscore 2024). Thanks to its easily replicable content accessible to all, it serves people throughout the day and across all channels: from web to social media, apps to smart devices, magazines to books, and even events across the country.

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

Citterio, a historic name in Italian cured meats, is renewing its partnership with the city of Rho for 2024, coinciding with the start of the Milano-Torino, the oldest cycling race in the world, first held in 1876. The race, now in its 105th edition and scheduled for Wednesday, March 13, will finish in Salassa, in the province of Turin, after 177 km of largely flat terrain.

The Milano-Torino will pass through two regions, Lombardy and Piedmont. The first half of the route is mostly flat, while the second half features some notable undulations. The race starts in Rho and crosses the upper Po Valley in the rice-growing area, passing through Magenta, Novara, and Vercelli, before entering the Canavese area with the first small climbs at Cossano Canavese and San Martino Canavese. After Rivarolo Canavese, the riders will pass through Salassa for the first time to begin a roughly 44 km circuit with two climbs of about 4 km each.

The course selected for the 105th edition promises an exciting spectacle, featuring 18 professional teams. Last year’s winner was the Dutch sprint champion Arvid De Kleijn.

“Citterio is truly proud, for the second consecutive year, to stand alongside the Municipality of Rho for this historic and prestigious sporting event,” commented the company. “Our philosophy is aimed at promoting a healthy and active lifestyle. For this reason, always supportive of sports projects, we have chosen to sponsor this important local cycling race. The age of this event also perfectly aligns with the history of our company, founded in Rho in 1878 by master charcutier Giuseppe Citterio, and our historic headquarters are still located here, one of the town’s landmark sites.”

In the city of Rho’s official communications, Citterio’s Originale Salame di Milano will be featured as a typical local product, an excellence recognized and awarded worldwide.

On the day of the start, Citterio will be present in the city center with its own stand, welcoming children from kindergartens and primary schools with a delicious snack.

In the days leading up to the event, Rho hosted Morena Tartagni, the first Italian woman to reach a world championship podium in women’s cycling in 1968. She presented her book “Volevo fare la corridora” (“I Wanted to Be a Racer”), immediately advocating for gender equality and encouraging many young girls to take up cycling.

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

Spring is an opportunity to spend more time outdoors, exploring new places or returning to familiar ones, often with family and children or in the company of friends and loved ones. Many people take advantage of one of the most fascinating times of the year to go on hikes and day trips, enjoying nature and the pleasant spring weather, bringing along a packed lunch to enjoy in the open air.

Citterio, a historic charcuterie company, together with Lombardia Segreta, a cultural association dedicated to promoting hidden places and itineraries and committed to preserving the cultural and historical heritage of Lombardy, offers several suggestions for a spring outing focused on appreciating and rediscovering the region.

The cultural association Lombardia Segreta aims to share the beauty and richness of Lombardy in an accessible and engaging way, encouraging greater appreciation and respect for its historical and artistic heritage while bringing to light places that are often little known or forgotten. The organization offers culture and history enthusiasts the opportunity to explore and better understand the rich cultural fabric of the Lombardy region through guided tours, cultural events, publications, and educational initiatives.

No day trip, however, is complete without a snack to enjoy midway—ideally on a lawn or a bench surrounded by greenery. To make this moment more practical and enjoyable, Citterio suggests sandwiches, tramezzini and mini savory croissants filled with products from La Merenda, a line of single-portion cold cuts featuring soft, ready-to-eat slices: La Merenda Prosciutto Cotto Alta Qualità in a 40g format with only 3% fat; La Merenda Salame di Milano, 100% Italian, the original recipe from Casa Citterio; and La Merenda Prosciutto Crudo, sweet in flavor and without preservatives.

Here are Lombardia Segreta’s recommendations for unique places rich in centuries-old traditions—perfect to explore in spring to deepen your knowledge of the beauty of Lombardy, including sites in the provinces of Bergamo, Brescia, and Varese:

- Villa Gromo in Mapello (BG): Located in the province of Bergamo, this historic residence is surrounded by an enchanting park. It offers the chance to immerse yourself in local history and enjoy the architectural and natural beauty of the area.

- The underground passages and towers of Brescia Castle: The castle offers the opportunity to explore its underground tunnels and towers, a lesser-known yet fascinating part of its history. This experience also provides a unique view of the city and its historical past.

- The air-raid bunkers of Varese: These bunkers are a fascinating testimony to the region’s military history. They offer a unique opportunity to explore the past and understand the role Varese played during World War II.

“The Lombardy region is a cultural, artistic, and natural heritage of extraordinary beauty. For this reason, we are pleased to have launched this collaboration with Lombardia Segreta, because we believe it is important to experience the territory fully through the discovery and visit of places rich in history and beauty,” explain representatives from Citterio. “In Lombardy, as in other Italian regions where our nine production plants are located, the territory becomes an integral part of our work. Our goal is to adopt increasingly sustainable and environmentally respectful practices, creating products that honor the traditional Italian recipes of each region, thereby strengthening the bond between the territory and its culinary traditions.”

“These excursions can have a strong emotional component, as they offer the chance to reconnect with nature, with the local area, and with loved ones,” says Mauro Di Benedetto of Lombardia Segreta. “Furthermore, visiting historical sites or breathtaking landscapes can evoke feelings of wonder, gratitude, and appreciation for the world around us. Springtime outings and hikes not only offer fun and leisure but also a meaningful experience that can enrich participants emotionally as they discover and rediscover the region and the cultural heritage that surrounds us.”

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

Citterio will be a key presence at Cibus, the leading trade fair for Made in Italy agri-food, taking place in Parma from May 7 to 10, which this year will host over 3,000 brands and feature buyers from major Italian and international retail chains. The company will be located in Hall 3 – Stand A026 on an area of 108 sqm, where it will showcase its over-a-century-long experience in Italian charcuterie, with a range of specialties produced in their regions of origin, respecting traditional recipes and processing methods.

During the fair, Citterio will present several new products, including a new DOP excellence in tray packaging, which will also be displayed at the Cibus Innovation Corner, a space dedicated to the most innovative and trending products. The company will also offer other specialties, innovative formats for gourmet-inspired recipes using 100% Italian raw materials, practical and tasty solutions, as well as new lines dedicated to foreign markets, particularly the French market.

“Cibus represents an important showcase for Citterio, a key opportunity to consolidate existing relationships with purchasing managers of the most significant supermarket chains and to create new growth opportunities, especially to strengthen our internationalization path and increase our presence abroad,” explains Alessandro Riva, Citterio Marketing Director. “We are aware that the tradition of Italian charcuterie is highly valued worldwide, and for this reason we must seize this visibility opportunity and act as ambassadors of this unique food culture.”

Within the stand, Citterio will also feature a monitor showing impactful institutional images and a video presenting the new products. Additionally, buyers and visitors will be able to explore the company’s full assortment, ranging from whole pieces to sliced products in trays of various formats and lines, including products dedicated to wellness, snacking, and recipe use.

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

Citterio, a historic cured-meat company, showcased numerous new products at Cibus 2024, the leading event for Made in Italy agri-food. The Rho (MI)-based company presented significant innovations in its sliced meats line.

The first product introduced was the new Prosciutto Toscano DOP, pre-sliced in a 90 g tray. This is a DOP excellence from the Tuscan territory. The color of the slice ranges from bright red to light pink, and its taste is full-bodied with just the right saltiness, featuring the characteristic aroma resulting from long maturation and dry curing with salt, pepper, and typical local spices.

“Citterio’s Prosciutto Toscano DOP is a specialty made unique by the master butchers through meticulous care and careful selection of raw materials — a true excellence of the territory,” explains Alessandro Riva, Citterio’s Marketing Director. “Moreover, this product was selected to be featured in the Cibus Innovation Corner, a space dedicated to the most innovative and trendy products. We have always believed that every region has a story to tell, preserve, and share, and Citterio, leveraging its experience and innovative capability, has invested significant resources to highlight Tuscany and its unique products, promoting this DOP both nationally and internationally.”

In addition to Prosciutto Toscano DOP, Citterio presented other Tuscan specialties at the fair, all pre-sliced in trays and 100% Italian. These included Salame Toscano, with a firm texture and deep red color, offering an aromatic taste from its characteristic spice mix; Salame al Finocchio, with a distinctive aromatic profile thanks to fennel seeds that provide a fresh and fragrant touch; and Prosciutto Cotto Arrosto, an original recipe where a blend of spices and herbs combined with slow roasting gives the product a particularly tender texture and enveloping, aromatic flavor.

Another innovation presented by Citterio was the Tagliette of guanciale, smoked pancetta, and sweet pancetta. The company focused on a new, thicker cut designed to enhance gourmet recipe preparation. The knife-cut slices were created to highlight the flavor of each dish, reminiscent of traditional preparation from whole pieces, whether at home or in professional kitchens.

In the 90 g single tray format, designed to avoid waste, each portion is ideal for preparing two dishes. Using 100% Italian raw materials, the guanciale Tagliette offer a rich, enveloping flavor, the smoked pancetta provides a pronounced but balanced taste thanks to natural beechwood smoking, and the sweet pancetta delivers a gentle, delicate flavor. The new packaging also features a QR code, granting access to dedicated, simple, and quick recipes.

Lastly, Citterio introduced a new product designed to simplify consumers’ lives without compromising quality: Sofficette BIS, an evolution of the iconic Sofficette line, now gluten- and lactose-free. The convenient 70 g pack contains two separate trays with four slices of high-quality cooked ham and four slices of lactose-free provola cheese. Ideal for filling a large toast, Sofficette BIS provides a quick and tasty solution for a smart-working lunch or a savory breakfast.

The company also highlighted one of its flagship products launched last year: Unduetris Gluten- and Lactose-Free, a snack from the Unduetris! line featuring thin slices of 100% Italian salami and lactose-free cheese paired with crunchy gluten-free breadsticks, recently awarded “Product of the Year 2024” in the Gluten-Free category.

Citterio also showcased the Linea 1878, recently launched in France, a premium tray line encompassing the best products of Italian cured-meat tradition, expressing passion for quality, tradition, and the authentic taste and aroma of Italian salumi.

“Sofficette BIS and Tagliette are two innovations that reflect our commitment as a historic company to innovate and meet consumers’ evolving needs,” states Alessandro Riva. “Our goal is clear: to invest in high-quality products that respect tradition and production processes while aligning with current taste and consumption trends, promoting a unique food culture that we have been preserving and sharing for over 140 years.”

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

Summer is just around the corner, and with it comes the desire to get in shape or stay fit for the sunny season. During the hottest time of the year, people tend to choose lighter foods with reduced fat content that can be allies and friends of the body.

Citterio, a historic Italian charcuterie brand, consulted Dr. Martina Toschi, Biologist and Nutritionist, to provide some tips for summer 2024 on how to maintain physical fitness without sacrificing taste, particularly the taste of cured meats.

“During the warm season, more cured meats are consumed because they are convenient and easy to pair,” explains Dr. Toschi. “People crave simpler foods, foods that, combined with a healthy and balanced lifestyle, contribute to maintaining good health.”

Turkey bresaola perfectly fits the profile of a food suitable for summer consumption: it delivers flavor and taste, is versatile for use in different recipes, and is especially suitable for dietary regimes, given its very low saturated fat and cholesterol content.

“It is a food with a good protein content, low in fat, and most importantly, it is white meat,” says Dr. Toschi. “It can therefore be consumed freely by those who want to maintain good physical fitness. To create a balanced meal, it should be combined with a low-glycemic carbohydrate source, such as toasted whole-grain bread, a source of fiber like vegetables, and so-called ‘good’ fats. In addition, in the right quantities, it can be eaten as a mid-morning or afternoon snack, and I also recommend it for breakfast. Turkey bresaola is very effective for maintaining balanced blood sugar levels because it is protein-rich and pairs easily with carbohydrates.”

Citterio’s chefs have therefore created three recipes for a light, fresh, and typically summer lunch, where turkey bresaola takes center stage. Combined with fresh cheeses and seasonal vegetables, it delivers an explosive flavor. The Turkey Bresaola Sofficette are made with 100% selected and aged turkey breast and contain high-quality protein (21 g per portion) and very low fat, only 2%.

• Cereal bruschetta with turkey bresaola, ricotta, and grilled vegetables
• Turkey bresaola rolls with stracchino and asparagus
• Fennel salad with turkey bresaola, parmesan shavings, and almonds

For more recipes using Citterio cured meats, visit: www.citterio.com

THE RECIPES

Cereal Bruschetta with Turkey Bresaola, Ricotta, and Grilled Vegetables

Ingredients for 1 serving: Turkey Bresaola Sofficette 60 g, 2–3 slices of multigrain bread, Ricotta 100 g, 1 eggplant, 1 zucchini, 1 red and 1 yellow bell pepper, fresh basil, salt to taste, extra virgin olive oil

Preparation: Cut the vegetables into the desired shape and place them on a preheated grill to cook thoroughly. Once ready, season with salt, olive oil, and a few fresh basil leaves. Then take the slices of multigrain bread, spread with fresh ricotta, and layer the turkey bresaola with the grilled vegetables.

Preparation time: 20 minutes
Difficulty: easy

Turkey Bresaola Rolls with Stracchino and Asparagus

Ingredients for 1 serving: Turkey Bresaola Sofficette 60 g, Stracchino 100 g, asparagus, salt to taste, chives

Preparation: Cook the asparagus in a pot of salted water. Once tender, drain and let cool. Meanwhile, take the turkey bresaola slices, fill them with stracchino, add the asparagus, and roll them up, securing with a chive. Plate and serve.

Preparation time: 20 minutes
Difficulty: easy

Fennel Salad with Turkey Bresaola, Parmesan Shavings, and Almonds

Ingredients for 1 serving: Turkey Bresaola Sofficette 60 g, 1 fennel, parmesan shavings, almonds, salt and pepper to taste, extra virgin olive oil, a drizzle of balsamic vinegar

Preparation: For this quick salad, wash the fennel and slice it thinly. On a plate, arrange the turkey bresaola slices, add the sliced fennel, parmesan shavings, and almonds to taste. Season with salt, a little pepper, olive oil, and a drizzle of balsamic vinegar.

Preparation time: 10 minutes
Difficulty: easy

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

Showcasing the Emilia region by exploring unspoiled nature, unexpected landscapes, millennia of history, and excellent food. From Felino to the hills of Parma, in summer, during weekends, but not only then, there are numerous experiences to try and places to visit where Citterio, a historic cured-meat company, produces one of the most renowned Italian gastronomic excellences, Prosciutto di Parma DOP, at its two facilities in Poggio Sant’Ilario, a district of Felino, and Lesignano de’ Bagni.

To discover and experience firsthand the beauties of the Parma area, Felino, and beyond, Citterio has chosen to collaborate with Roberto Piancastelli, the founder of Terre Emerse, a group of environmental hiking guides from Parma that has been operating in the Emilia region and beyond for 20 years, to explore up close the treasures of these places.

“The area of the Parma hills is for us a territory full of spaces to explore, but not only from a hiking perspective,” explains Piancastelli. “On our routes, we obviously focus on nature, but also on history, local legends, and undoubtedly food and wine, all essential characteristics of our area that deserve to be appreciated all year round.”

There are numerous routes that allow visitors to experience the natural and historical beauties surrounding these places up close. Starting from Felino, a village rich in history dating back before the year 1000, whose castle offers tourists its most medieval aspect. Here, the gentle, rolling landscape allows for three routes:

• The Castle Route, a 6 km loop starting from the center of Felino and passing through the area of greatest historical interest in the entire municipality.
• The Rooster Route (Il Gallo), an 11 km loop starting from the center of Felino and continuing south to Barbiano, winding through woods and meadows.
• The Costa Route, an 8 km panoramic loop from San Michele Tiorre to Barbiano along the ridge roads of the first hills of Felino.

The itineraries offered by the environmental hiking guides extend beyond the municipality of Felino, covering a larger area. One of them is the Poets of the Cinghio Ring, a route that winds through hills, woods, and villages along the Lombard road, named after the verses dedicated to the Cinghio stream by several poets born in the early 20th century, including Attilio Bertolucci.

Tourists may also be fascinated by the Stonemasons’ Route (Via degli Scalpellini), which leads to the so-called “Devil’s Jumps.” This path runs between the villages of Chiastre and Cassio, crossing the Baganza stream via a modern suspension bridge. It was the route stonemasons used to travel between the valley’s banks to reach the stone quarries. The trail leads to the “Devil’s Jumps,” a sedimentary formation from the Cretaceous period (80 million years ago), created by an underwater landslide of pebbles and sand. According to an ancient medieval legend, these stones are said to be the footprints of the devil, driven away by a hermit who lived in Cassio.

“The role of the environmental hiking guide is to act as a simultaneous translator of nature’s language,” explains Piancastelli of Terre Emerse. “For the people we accompany, we try to show the small details that are normally invisible, such as an animal track, a flower, or a plant, always contextualizing its presence in that location, and explaining the historical and current importance of the Parma and Emilia region.”

Nature, history, legends, and excellent food to enjoy along the various routes — because Parma and its hills have always been synonymous with high-quality food and wine culture, not only due to the wide variety of local products but also thanks to the many people who dedicate time and effort to promoting everything that comes from this land.

Citterio plays a strategic role in this context, producing its Prosciutto di Parma DOP in these very areas, using only 100% Italian pork legs and sea salt, with no preservatives. Here, the proximity of streams and the hilly terrain provide a special flow of air — a slightly saline breeze — that matures the product, giving it a unique taste and aroma. Citterio produces Prosciutto di Parma according to tradition, a practice passed down through generations, selecting only the finest legs and processing them with care and passion. The facilities are modern and technologically advanced, producing whole-bone, deboned, and sliced Parma ham in various lines and weights.

“Initially, the ham absorbs the salt, distributing it throughout,” explains the manager of the Citterio Poggio Sant’Ilario facility in Felino. “Then comes the desalting and drying phase, followed after 14 days by the toilettatura of the ham, which ensures proper drying without infiltration. After the 90th day, the product is moved to a warmer environment at 14–16°C, with windows regularly opened to allow the microclimate to enter and give the ham its distinct flavor. Then comes the sugnatura, applying a special pork fat to protect the lean part of the ham — a process still done by hand as 50–60 years ago. Finally, the hams enter the ‘summer’ phase with higher temperatures to complete maturation, a stage in which the product ages between 12 and 30/36 months. Humans remain an integral part of the process,” he continues, “because they pass through the aging rooms every day, carefully monitoring the drying of the ham.”

“In our excursions, the food and wine component is essential because Parma and the surrounding province cannot be fully experienced without tasting local products, and Prosciutto di Parma DOP is undoubtedly one of them,” says Piancastelli. “People who choose to hire a guide do so because they want to understand the territory beyond a simple walk. There is a full narrative encompassing many aspects of the area, including its food and wine culture. This is how we engage people, turning their walk into an experiential journey and helping them form a connection with our land.”

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

Citterio, a historic Italian charcuterie company, has opened a new production facility in Tuscany, in Monte San Savino, in the province of Arezzo. Within this new Tuscan facility, the Rho (MI)-based company will produce Prosciutto Toscano DOP, both in its traditional whole piece version and in pre-sliced gourmet trays, bringing its expertise in production and slicing to the Tuscan territory.

In 2023, Citterio recorded a turnover of €600 million (+4.4% compared to 2022) and has chosen to invest approximately €16 million in a state-of-the-art facility covering 28,000 m², designed with a particular focus on environmental sustainability.

The plant, which joins the company’s eight other Italian facilities and two in the United States, will employ around 30–40 staff at full capacity and has the potential to produce 200,000 DOP hams per year. It also includes a deboning department for whole boneless hams and two packaging lines for sliced products.

From an energy perspective, the facility features a network of photovoltaic panels and a solar thermal system, as well as excellent insulation throughout. The photovoltaic system is expected to generate approximately 400,000 kWh of energy, saving around 265 tons of CO₂ annually. Highly technological solutions have also been implemented to reduce the physical effort required by operators during product handling.

The air treatment systems are also state-of-the-art, maintaining ideal conditions in all areas where the slow maturation of the hams takes place. These systems minimize electricity consumption and are equipped to recover heat from the refrigeration units.

In 2023, over 330,000 Prosciutti Toscani DOP were branded in Italy, with total production increasing by more than 6% compared to the previous year. Currently, only 16% of these are sold pre-sliced, mainly by artisanal companies with less advanced technology and limited international reach. Thanks to its industrial expertise, particularly in pre-sliced products, Citterio has decided to invest in a concrete project by bringing its national and international know-how to a modern slicing department. This is a clear strategy aimed at fully capitalizing on a Made in Italy product well beyond Italy’s borders.

“Citterio has invested in this modern and innovative production facility in Monte San Savino, equipped with a deboning and slicing department, precisely to enhance Prosciutto Toscano DOP beyond its original production area, both across Italy and, true to our DNA, in international markets where we hold strong positions and leadership,” says Alessandro Riva, Marketing Director of Citterio. “Sliced Prosciutto Toscano DOP currently represents around 16% of the total whole hams. Our goal is to increase awareness of this product, along with other regional specialties, so it can be distributed not only whole but also sliced, leveraging our expertise and leadership in pre-sliced cured meats.”

Prosciutto Toscano DOP is characterized by its typical “V” cut, weighing between 8 and 9 kg. The slice color ranges from bright red to light, with minimal intramuscular fat, while the flavor is full-bodied, with balanced saltiness and a characteristic aroma derived from long maturation in the temperate winds of the region and dry salting with salt, pepper, and traditional Tuscan aromatics.

Citterio’s Prosciutto Toscano DOP is produced at the Monte San Savino facility in full compliance with tradition and Consortium regulations, paying particular attention to shape, the historic processing method, and ingredient selection. The product will be destined for both the Italian and international markets, promoting this Tuscan specialty. Pigs used for Prosciutto Toscano DOP must come from Tuscany or neighboring regions allowed by the regulations. Specifically, the legs used by Citterio come from Lombardy, Emilia Romagna, Marche, Umbria, Lazio, and Tuscany, from farms and slaughterhouses authorized and continuously monitored by the consortium.

“The company has also worked extensively through its R&D department to create a Prosciutto Toscano DOP with an aromatic, full-bodied flavor that remains balanced and never overly salty. We believe – explains Alessandro Riva – that nationally, and especially internationally, it can serve as a flavorful alternative to Prosciutto di Parma, of which we are one of the leading producers. Our strong presence and market knowledge abroad will ensure broader distribution and awareness of Prosciutto Toscano worldwide. Additionally, Tuscany is one of the most recognized and appreciated regions internationally, which benefits our mission of promoting one of its most distinctive products.”

The pig legs are carefully selected and trimmed, paying close attention to what distinguishes Toscano from other DOPs: the “V” cut, which allows the ham to evenly absorb natural aromas during maturation. Only legs deemed suitable receive the metal stamp on the shank. They are then placed in a tempering room for 24–48 hours to stabilize the temperature before undergoing dry salting with a blend of Italian sea salt, pepper, and high-quality locally dried garlic, produced artisanally in Monte San Savino.

The legs are salted for 17 days, then desalted, cleaned, and hung vertically to begin the drying process. Pre-aging lasts up to 180 days, followed by sugnatura (application of a mixture of pork fat, rice flour, and black pepper).

This marks the start of the actual aging phase, which continues until reaching 15–18 months. Between the 12th and 14th month, samples are taken by the control body, and only if they meet the regulations can the ham be branded in the presence of an official and declared Prosciutto Toscano DOP.

Before being sold whole or boned for slicing, each ham is individually inspected by skilled personnel using a fibula, traditionally the horse’s tibia. Whole hams are coated with black pepper on the lean portion, a distinctive feature of Prosciutto Toscano.

“Prosciutto Toscano DOP Citterio is a specialty made unique by our master butchers thanks to meticulous care and careful selection of raw materials,” says the head of the Monte San Savino plant. “To achieve a full-bodied and aromatic flavor, a true excellence of the region and a delight for the palate, the meat processing combines craftsmanship with technology, creating a one-of-a-kind ham, each with its own unique aroma and flavor.”

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

V-cut trimming, a blend of high-quality spices and a unique curing process. For over 1,000 years, Prosciutto Toscano has been a true excellence of Italian gastronomy, so much so that in 1996 it obtained PDO recognition, ensuring full traceability throughout the entire supply chain, from farming to consumption.

Monte San Savino has now become the cradle of Prosciutto Toscano PDO. In this medieval village in the Valdichiana Aretina—famous for the Renaissance sculptor Andrea Contucci, known as “Il Sansovino,” and for being the birthplace of Pope Julius III—Citterio, a historic Italian cured-meat company, has chosen to open a new state-of-the-art production facility. Here, Prosciutto Toscano PDO will be produced both in its traditional whole-leg format and as pre-sliced gourmet trays, bringing to Tuscany the company's extensive expertise in production and slicing.

Citterio has invested in this new Tuscan facility, which adds to its eight Italian plants and two in the United States, extending its industrial know-how both nationally and internationally with a modern slicing department. This strategic move aims to fully enhance a Made in Italy product well beyond national borders.

“Citterio has invested in this modern and innovative production site in Monte San Savino—equipped with deboning and slicing departments—to elevate Prosciutto Toscano PDO both within Italy and, true to our DNA, across international markets where we already hold strong leadership positions,” says Alessandro Riva, Citterio’s Marketing Director. “Today, sliced Prosciutto Toscano PDO accounts for about 16% of the total whole-leg production, and our goal is to expand awareness of this product—together with other regional specialties—distributing it not only as a whole leg but also as sliced trays, an area in which we excel and lead the market.”

Prosciutto Toscano PDO is defined by its signature “V-cut,” with a weight ranging from 8 to 9 kg. The slice color varies from bright to light red, with minimal intramuscular fat. The flavor is full-bodied, with a balanced saltiness, and the aroma is unmistakable—enhanced by long curing in the temperate winds of the region and dry salting with Tuscan tradition’s signature spices: salt, pepper and aromatic herbs.

Citterio’s Prosciutto Toscano PDO is produced in the new Monte San Savino plant in full compliance with tradition and the Consortium regulations, paying special attention to shape, historical processing methods and ingredient selection. The product will be destined for both domestic and international markets to promote this hallmark of Tuscan charcuterie. The pigs destined for Prosciutto Toscano PDO must be raised in Tuscany or nearby regions permitted by the production guidelines: Citterio primarily uses legs sourced from Lombardy, Emilia-Romagna, Marche, Umbria, Lazio and Tuscany—exclusively from farms and slaughterhouses authorized and supervised by the Consortium.

“The company has extensively worked through its R&D department to develop a Prosciutto Toscano PDO with a rich, aromatic yet balanced flavor profile, never overly salty,” continues Riva. “We believe that—both in Italy and especially abroad—it can represent a flavorful alternative to Prosciutto di Parma, of which we are among the top producers. Thanks to our strong presence and experience in international markets, we aim to boost the global distribution and recognition of Prosciutto Toscano. Tuscany is one of the most renowned and appreciated Italian regions abroad, giving us a strong advantage in promoting one of its most distinctive traditional products.”

The pork legs are selected and trimmed with particular attention to what distinguishes Toscano from other PDO prosciutti—the V-cut, which allows the meat to absorb natural aromas evenly during curing. Only suitable legs receive the metal seal on the hock. They are then placed in tempering rooms for 24–48 hours to stabilize the temperature before dry salting, carried out using Italian sea salt, pepper and high-quality locally grown garlic from Monte San Savino, naturally dried and processed by a local farm.

The legs remain under salt for 17 days, then are desalted, refined and hung vertically for the drying phase. Pre-curing then begins, lasting up to 180 days, followed by the “sugnatura,” a coating of pork fat, rice flour and black pepper.

This marks the start of the true aging process, which continues for 15 to 18 months. Between the 12th and 14th month, samples are taken by the control body and, only if they meet the strict PDO standards, the prosciutto is fire-branded and officially recognized as Prosciutto Toscano PDO.

Before being sold or deboned for slicing, each ham is inspected using the traditional horse tibia needle (“fibula”). Whole hams, as tradition dictates, are coated with black pepper on the lean part—a distinctive trait of Prosciutto Toscano.

“The Citterio Prosciutto Toscano is a specialty made unique by the meticulous care and selection of premium raw materials,” says the head of the Monte San Savino Citterio plant. “To achieve its full-bodied, aromatic yet balanced flavor—an excellence of the region and a true delight for the palate—its production combines artisanal craftsmanship with advanced technology, resulting in a prosciutto that is unique in character, each with its own distinct aroma and taste.”

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

Three PDO Cured Hams for Three Original Christmas Appetizers. This year, Christmas is enriched with authentic flavors thanks to typical products from the Italian gastronomic tradition. These products, each with its own nuances and symbols of tradition and excellence, stand out for their unique characteristics and their ability to interpret different gastronomic “moods,” bringing a versatile and sophisticated tasting experience to holiday tables.

According to the 2024 Ismea-Qualivita report, the Italian PDO economy has surpassed 20 billion euros in total certified production value, recording growth in recent years and contributing 19% of the overall agri-food sector’s revenue. The production value of PDO and PGI meat products—covering as many as 43 protected denominations—is also growing, reaching 2.276 billion euros. Among the flagship products are several PDO cured hams.

Each PDO Cured Ham represents a different nuance, capable of satisfying varying tastes and preferences: Parma Ham, with its sweet and delicate flavor, ideal for those who prefer classic tones; San Daniele Ham, with its harmony of balanced flavors, perfect for those seeking a refined taste; and Toscano Ham, with its bold, intense notes that win over with character.

For this reason, Citterio, a historic Italian cured-meat company, in collaboration with food blogger Federica Gianelli—known online as Papillamonella—has created three original Christmas appetizer recipes that showcase the unique qualities of each PDO Cured Ham. These gastronomic proposals are perfect for making holiday appetizers even more special.

PDO Cured Hams are an invitation to rediscover the value of authenticity and artisanal know-how. Their production is regulated by strict guidelines that protect their quality and their bond with the territory, ensuring authenticity for consumers. Christmas is the ideal time to rediscover these unique products and turn them into the stars of dishes that celebrate tradition, genuine flavors, and a passion for good food.

Three recipes have been created for Christmas 2024, dedicated to the first course of the holiday table: Mini savory cheesecakes with Parma PDO Ham; Lentil aspic with broccoli and San Daniele PDO Ham; Fruit carpaccio with pineapple, mango, and Toscano PDO Ham.

“During Christmas, Italian cured meats—and especially PDO Cured Ham, the prince of the holiday table—are essential,” explains food blogger Federica Gianelli. “With Citterio, we started with three PDO varieties to create three recipes that would enhance each ham’s distinctive qualities. For Parma PDO, we paired it with a delicate savory cheesecake where the creaminess of the cheese and the peppery arugula in the base created, along with the taralli, an interesting contrast. For San Daniele PDO, we paired it with lentils, creating a light agar-agar aspic, completed with a broccoli and cavolo nero cream, enriched with the delicacy of mandarin and garnished with pomegranate seeds and gold leaf. Finally, Toscano PDO, with its bold and aromatic taste, pairs wonderfully with a carpaccio of exotic fruit—pineapple and mango. It’s a fresh, colorful dish with overseas notes that, combined with the Tuscan character of the ham, create a unique contrast of flavors and aromas, completed with red currants, savory shortbread, and a fennel-infused oil designed to bring all the elements together.”

Citterio’s PDO Cured Hams are crafted with passion by the master salumi-makers of Casa Citterio. The careful selection of raw materials—only the finest 100% Italian pork legs—meticulous processing, and slow curing process, where technology supports but does not replace human expertise, ensure exceptional quality. The ham is checked regularly during drying and aging, and is sold either as a whole piece or pre-sliced into thin slices, ensuring a fresh, convenient product suitable for any occasion.

Citterio Parma PDO Ham is produced in the province of Parma, where the company owns two technologically advanced facilities. The nearby streams and hilly terrain create an ideal microclimate that gives the ham its unique, naturally sweet aroma and flavor.

Citterio San Daniele PDO Ham is produced in San Daniele del Friuli, in a facility surrounded by the Alps and Prealps, with the fresh balsamic breezes coming from the Adriatic coast. These ideal conditions, combined with the care and passion invested in every stage of the process, make it possible to obtain a refined and well-balanced product.

Citterio Toscano PDO Ham, on the other hand, is produced in the new facility in Monte San Savino, in the province of Arezzo. In the production process—specifically in the dry-salting stage—Italian sea salt, pepper, and locally grown garlic naturally dried are used. The flavor of Citterio’s Toscano Ham is aromatic and full-bodied, yet balanced and never overly salty.

THE THREE APPETIZER RECIPES

INDIVIDUAL SAVORY CHEESECAKES WITH CITTERIO PARMA PDO HAM

INGREDIENTS

480 g cream cheese
280 g cow’s milk ricotta
Salt to taste
50 ml milk
2 level teaspoons agar agar
1 pack of Taglio Fresco Parma PDO Ham Citterio (70 g)

For the base:
120 g taralli
30 g arugula
20 ml extra-virgin olive oil
40 g Greek yogurt

Difficulty: Medium
Time: 30 minutes + resting time

To prepare the individual savory cheesecakes, start by mixing the cream cheese with the ricotta and salt in a bowl. In a small saucepan, pour the milk and add the agar agar, whisking to fully dissolve the powder. Place over medium-low heat and warm the mixture, stirring continuously with the whisk. Once it reaches a boil, let it simmer for three minutes, then pour everything into the bowl with the cheeses and mix. Blend the taralli until you obtain a flour-like texture, add the arugula and oil, and blend again. Finally, add the Greek yogurt and mix with a spoon until smooth and homogeneous. Line four 10 cm (Ø) ring molds with acetate, then distribute a few spoonfuls of the taralli mixture into the bottom of each mold. Press down with a tamper to create an even layer, then let rest in the refrigerator for 30 minutes. After the resting time, add the cheese mixture, smooth the surface with a damp spoon, and place back in the refrigerator to set for at least two hours. Just before serving, carefully remove the molds and decorate the cheesecakes with a few rosettes of Citterio Parma PDO Ham, some red currants, and a few arugula leaves.

LENTIL, BROCCOLI AND CITTERIO SAN DANIELE PDO HAM ASPIC

INGREDIENTS FOR 4 SERVINGS

For the sauce:
135 g broccoli (cleaned weight)
40 g cavolo nero (cleaned weight)
50 ml extra-virgin olive oil
30 ml milk
Salt to taste
For the aspic:
260 g cooked beluga lentils
600 ml water
2 level teaspoons agar agar
20 pomegranate seeds
2 organic mandarins
Edible gold leaf to taste
1 pack of Taglio Fresco San Daniele PDO Ham Citterio (90 g)

Difficulty: Medium
Time: 40 minutes + resting time

To prepare the lentil, broccoli and San Daniele PDO Ham aspic, start by cooking the lentils in plenty of water for about 40 minutes. Drain them, season with salt and a little extra-virgin olive oil, and distribute them into six silicone single-serving molds. In a small saucepan, combine the water and agar agar and whisk together. Place over heat and, stirring continuously, bring the liquid to a boil. Let it simmer for three minutes, remove from heat, allow to cool slightly, then pour the liquid over the lentils. Let the aspic set at room temperature, then transfer to the refrigerator for at least three hours.
Bring a pot of salted water to a boil, add the broccoli florets and cavolo nero, and cook for 8 minutes. Transfer the vegetables to a bowl of ice water to fix their color, drain them, and blend together with the remaining sauce ingredients. Once a smooth, velvety sauce is obtained, transfer it to a squeeze bottle.
Peel the mandarins, removing all the membrane. Assemble the dish by placing the aspics in the center of the plates, piping a ring of broccoli cream around them, and adding pomegranate seeds and pieces of mandarin. On top of each aspic, place two mandarin slices at a 45° angle and nestle a slice of Citterio San Daniele PDO Ham in between. Decorate with gold leaf and serve.

FRUIT CARPACCIO WITH CITTERIO TUSCAN PDO HAM

INGREDIENTS FOR 4 SERVINGS

For the fennel-infused oil:
50 ml mild extra-virgin olive oil
10 g fennel fronds

For the carpaccio:
1 small pineapple
1 mango
Red currants to taste
1 pack of Citterio Tuscan PDO Ham (90 g)

For the savory biscuits:
100 g chickpea flour
120 g spelt flour
40 ml extra-virgin olive oil
1 teaspoon smoked paprika
70 ml sparkling water
6 g salt

Difficulty: Easy
Time: 40 minutes

To prepare the carpaccio, start with the fennel-infused oil. In the container of an immersion blender, combine the fennel fronds, roughly torn by hand, with the oil, and blend thoroughly. Strain through a very fine sieve or a cheesecloth and set aside. Prepare the savory biscuits by mixing all the ingredients in a bowl. First work them with a fork, then with your hands until the dough becomes smooth and uniform. Roll it out between two sheets of parchment paper to a thickness of 2–3 mm, then cut out the biscuits. Bake in a preheated static oven at 180°C for 12 minutes. Remove the core from the pineapple and peel the mango. Using a mandoline slicer, cut both fruits into very thin slices. Arrange the fruit harmoniously on serving plates and place a few slices of Citterio Tuscan PDO Ham on top of each portion. Drizzle with the fennel-infused oil and finish with red currants and fresh fennel fronds. Serve the carpaccio accompanied by the savory biscuits.

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

Every year on February 10, World Pulses Day is celebrated—an occasion dedicated to one of the key ingredients of Italy’s “cucina povera,” a cultural and gastronomic heritage deeply rooted in the history and traditions of Italian regions. This cuisine, born from the need to make the most of scarce resources, stands out for its ability to turn simple ingredients into dishes rich in flavor.

Pulses have an ancient history: their use dates back more than 20,000 years. During wartime, they represented the main meal for soldiers, while in the post-war period and until the 1960s they were essential for the survival of many farming families. Rich in calcium, protein and fiber, pulses also improve soil fertility, bringing benefits to both the environment and sustainable agriculture.

The simplicity of this cuisine continues to be appreciated by Italians. According to a recent CREA report, around 70% of families consume dishes linked to this tradition at least once a month. The consumption of pulses—core ingredients of cucina povera—has also grown significantly: according to Coldiretti, pulse consumption in Italy has increased by 47% over the last decade.

Today, cucina povera is a source of inspiration for chefs and food lovers around the world. Its focus on genuine, seasonal ingredients aligns perfectly with modern culinary trends. To celebrate this occasion, the chefs at Citterio, a historic salumi company dating back to 1878, have created three signature recipes that enhance the aromas and flavors of Italian cucina povera, reinterpreting them in a gourmet key. The result is a perfect balance between tradition and innovation: pulses, the undisputed stars of soups and veloutés, are paired with Sweet Pancetta Strips, Smoked Pancetta Strips and Guanciale Strips, adding a refined and distinctive touch.

The three recipes are:
• Pea velouté with mint, pecorino and Sweet Pancetta Strips
• Chickpea and bean soup with braised cauliflower and Smoked Pancetta Strips
• Bean, chickpea and pea soup with poached egg and Guanciale Strips

In the velouté, the sweet and delicate flavor of peas blends with the herbal freshness of mint, while pecorino adds savoriness and depth. The Sweet Pancetta Strips, crispy and lightly caramelized, complete the harmony of flavors with an irresistible contrast.

The soups are also rich in tradition and taste. In the first soup, the creaminess of chickpeas and beans pairs with the tender, flavorful texture of braised cauliflower, while Smoked Pancetta Strips provide a bold aromatic note. In the second soup, the velvety texture of pulses combines with the delicacy of the poached egg, whose soft yolk enriches the dish with a silky note. The Guanciale Strips offer a savory, fragrant touch, creating a perfect balance of textures and flavors.

With the Sweet Pancetta, Smoked Pancetta and Guanciale Strips, Citterio has introduced a new “taglietta” cut—thicker and visually more appealing. A knife-cut technique reminiscent of the traditional whole-piece processing used in both home cooking and professional kitchens. These products, made with 100% Italian raw materials and expertly aged, come in a practical 90 g format, ideal for two servings and perfect for reducing waste. The sweet and delicate flavor of Sweet Pancetta Strips, the bold yet balanced profile of Smoked Pancetta Strips—naturally smoked over beechwood—and the intense, enveloping aroma of Guanciale Strips are designed to elevate any dish, making it richer and more gourmet. They also feature a new packaging for stronger shelf impact, including a QR code that links to a mini-site with traditional and contemporary recipes.

RECIPES 

Pea velouté with mint, pecorino and Citterio Sweet Pancetta Strips
Ingredients for 4 people:
180 g Sweet Pancetta Strips, fresh spring onion, 600 g fresh or frozen peas, 4 mint sprigs, vegetable broth, pecorino flakes, fresh cream, salt and pepper, extra-virgin olive oil.

Preparation:
Prepare the vegetable broth. In a saucepan, warm EVO oil and sauté the chopped spring onion. Add the peas and stir for a few minutes, then pour in the broth and cook until tender. Add chopped fresh mint. Blend everything until smooth, adjust salt and pepper. Plate the velouté with sautéed Sweet Pancetta Strips, pecorino flakes, two tablespoons of cream and mint leaves.
Prep time: 40 minutes — Difficulty: easy.

Chickpea and bean soup with braised cauliflower and Citterio Smoked Pancetta Strips
Ingredients for 4 people:
180 g Smoked Pancetta Strips, 1 cauliflower, garlic, parsley and lemon, 250 g cannellini beans, 250 g chickpeas, 1 onion, 1 potato, 2 carrots, 1 celery stalk, 2 tomatoes, vegetable broth, salt and pepper, EVO oil.

Preparation:
First braise the cauliflower in the oven with garlic, parsley, salt, pepper and lemon juice at 220°C for 40/50 minutes. Prepare a sauté with onion, celery and carrot in EVO oil and deglaze with broth. Add chopped tomatoes and potato cubes. Add the pulses, mix, cover with broth, add bay leaves and cook for about 1 hour. Towards the end, add the braised cauliflower florets and Smoked Pancetta Strips.
Prep time: 1h15 — Difficulty: medium.

Bean, chickpea and pea soup with poached egg and Citterio Guanciale Strips
Ingredients for 4 people:
180 g Guanciale Strips, celery, carrot, onion, 1 large potato (cubed), 100 g cooked borlotti beans, 100 g fresh or frozen peas, 100 g cooked chickpeas, vegetable broth, rosemary, 4 eggs, rustic bread, salt and pepper, EVO oil.

Preparation:
Prepare vegetable broth and keep warm. Sauté celery, carrot and onion in EVO oil with rosemary. Add some Guanciale Strips and brown well. Remove rosemary, add potato and pulses. Cover with hot broth and cook for at least 1.5 hours. Prepare the poached eggs using the vortex technique. Serve the soup with the poached egg in the center and extra crispy Guanciale Strips, accompanied by toasted rustic bread.
Prep time: 1h45 — Difficulty: medium.

Experiencing the territory at 360 degrees—appreciating both its local flavours and its natural beauty, as well as the exclusive activities offered by the area—is what today’s visitors to Valchiavenna are seeking. As reported in a study by the Comunità Montana della Valchiavenna, the valley has recorded a +34% increase in tourist stays over the past five years. This is a form of tourism that embraces sports activities, full immersion in nature, the discovery of local food and wine culture, and even a search for deeper spirituality. A valley where Citterio, the historic Italian charcuterie producer, makes its Bresaola della Valtellina I.G.P. in the Gordona plant.

To fully explore the beauty—both natural and cultural—of Valchiavenna, Citterio sought advice from Renata Rossi, who in 1984 became the first female alpine guide in Italy, in order to discover firsthand the authentic characteristics of these lands, beyond their gastronomic heritage.

From the perspective of outdoor activities, winter sports remain the main attraction, with skiing as the undisputed protagonist. But here in Valchiavenna (whose district includes the Valle Spluga, the Italian Val Bregaglia, and the Lower Valley), snowshoeing has become increasingly popular: excursions on snow using snowshoes attached to boots, allowing hikers to walk across snowy terrain without sinking.

“Valchiavenna offers truly fascinating mountain itineraries,” says Renata Rossi. “It is an area of exceptional natural beauty, best appreciated in its wildest form through snowshoeing. In addition to classic routes for skiers and mountaineers, there are dedicated snowshoe trails and woodland paths—for example in Valle Spluga, along the routes from Madesimo to Andossi and Motta, or from Campodolcino to Fraciscio and Gualdera.”

In summer, opportunities expand even further thanks to canyoning—the descent of mountain streams using minimal mountaineering equipment—which has reached international popularity. Wearing a wetsuit, helmet, harness and ropes, visitors follow the river’s course between jumps and natural slides, always remaining in the water.

“My husband, some fellow alpine guides and I were among the pioneers of canyoning in Valchiavenna,” explains Rossi. “It is not exactly a sport, but rather an activity for those with a strong sense of adventure. It requires specific equipment because the route follows what the river offers: jumps, slides, and constant immersion. This activity is offered by alpine guides with nationally recognised certification. For this reason, we explored and equipped the Boggia stream in Val Bodengo, which now attracts thousands of enthusiasts from all over Europe to Gordona every year. It is divided into three sections of increasing difficulty: the first is a ‘school’ route for beginners and takes about half a day; the second is more demanding, and the third is reserved for expert canyoners.”

Valchiavenna is also a land of deep gastronomic tradition. In Gordona, Citterio produces its Bresaola della Valtellina I.G.P., following the official Production Disciplinary—which ensures a perfect balance between climate, territory and artisanal techniques passed down through generations. Here, the encounter between the fresh, aromatic air descending from the Alps and the milder air of the valley floor creates ideal conditions for curing. Production begins with a careful selection of the finest and most tender cuts of adult cattle, hand-trimmed by Citterio’s master butchers, then seasoned with natural aromas and left to mature for at least six weeks. During this time, the meat is gently massaged and subjected to precise variations in temperature and humidity to enhance its authentic flavour and develop its characteristic deep red colour.

Bresaola della Valtellina I.G.P. is one of the truly exceptional lean cured meats: nutritious, low in fat (only 2%), rich in protein and an important source of vitamins and minerals. Perfect for the entire family, it is also available in the practical Tagliofresco and Sofficette trays, with soft, fragrant slices ready for a tasty and light second course.

Beyond Bresaola, Valchiavenna’s culinary heritage includes many local dishes that celebrate the territory, such as the famous gnocchetti della Valchiavenna (also called “white pizzoccheri”), polenta taragna, plain fried krapfen, and the traditional füghiascia of Gordona—a particular focaccia made with white flour and corn flour, stretched onto a hot stone slab called “piòta” and baked vertically over an open flame until golden and crisp.

But Valchiavenna is not only sport and cuisine: it is also nature and spirituality. Numerous nature trails attract significant numbers of tourists to the valley. The Via Spluga is a historic route connecting Italy to Switzerland and is especially popular among Swiss visitors. The Via Bregaglia starts in Chiavenna and reaches the Maloja Pass, connecting Italy and Switzerland once again. Finally, the Via Francisca starts in Chiavenna and continues to the Pian di Spagna, reaching the Lower Valley.

On the spiritual front, one must not miss the Cammino Guanelliano—a true “mini Camino de Santiago” across the mountains and valleys of the provinces of Como and Sondrio, including Valchiavenna. It follows the footsteps of Saint Luigi Guanella, an indefatigable mountain traveller. The route winds through ancient communication paths and key places linked to Guanella’s memory, covering 140 km typically completed in five stages, with 35% of the trail on paths or mule tracks, and an overall elevation gain of 5,960 metres. The landscape is extremely varied, ranging from the rugged snowy peaks of the San Giacomo valley to the wetlands of Pian di Spagna, and finally to the elegance of Chiavenna city.

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

Citterio: New Sponsor of Hockey Club Lugano for the 2025/2026 Season

The historic Italian cured-meat company has signed a one-year partnership with the Swiss club: its logo will appear on the first team’s game shorts.

Citterio will be the official sponsor of Hockey Club Lugano for the 2025/2026 sports season, running from August 2025 to April 2026. The logo of the historic Italian cured-meat company will be displayed on the game shorts of the first team in black and white.
Switzerland represents one of Citterio’s main export markets, where the Italian brand is among the leaders in sliced cured meats and enjoys widespread distribution throughout the country.
This partnership is part of the company’s communication and branding strategy, which aims to consolidate its positioning beyond the food sector by promoting contexts aligned with its core values: responsibility, quality, tradition, and attention to the territory. For Citterio, the world of sports represents a field where long-term collaborations can create value and brand recognition.
The choice of Hockey Club Lugano reflects these criteria, combining a historic institution in Swiss ice hockey—one of the country’s most popular sports alongside football and skiing—with an Italian brand recognized for its long-standing tradition in cured-meat production.
Founded in Rho in 1878 by Giuseppe Citterio, Citterio now operates nine production plants in Italy and two in Pennsylvania, with products reaching over 50 countries worldwide. The historic company, with more than a century of experience in Italian charcuterie, combines traditional recipes with constant attention to the needs of modern consumers and the origin of its products. The use of modern technologies ensures high-quality standards and strict control throughout the supply chain, up to the final product ready for consumption.
At the same time, Hockey Club Lugano is one of the leading ice hockey clubs in Switzerland with a long-standing sports tradition. Founded in 1941, the club has won seven national titles and has participated in prominent international competitions. Over the decades, HCL has combined tradition, innovation, and passion for ice hockey, distinguishing itself through a pioneering spirit and sporting excellence. The club also boasts a passionate fan base and, like Citterio, strongly believes in the educational and social value of sport, with a youth sector of over 400 boys and girls.
"We chose to support Hockey Club Lugano because we strongly believe in the values of sport, fair competition, and teamwork," says Alessandro Riva, Marketing Director of Citterio. "Just like our historic company in the world of cured meats, the Swiss club has shown over the decades a strong sense of authenticity and tradition, while combining innovation and excellence, establishing itself as one of the leading organizations in Swiss ice hockey."
"Seeing international companies interested in our club and willing to explore new sponsorship strategies makes us proud," adds Raffaele Alberti, Head of Sponsoring at Hockey Club Lugano. "In addition to being an ambassador of Italian charcuterie excellence, Citterio stands out for sustainability and the care of animal welfare in its farms."

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

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 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

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