Back to school: 5 Italian lunch boxes to start the year right and spend less
1. Rolled piadina with bresaola, rocket and Parmigiano Reggiano
Bresaola may be the cured meat best suited to the lunch box: lean, flavourful, ready to use. Lay out a piadina, spread a thin layer of fresh cheese, place the slices of bresaola - dried beef from Valtellina, one of the lightest in the family - then add rocket and Parmigiano Reggiano shavings. A squeeze of lemon, some freshly ground pepper. Roll it up, cut in half, drop in the bag.
2. Pasta salad with Mortadella, olives and cherry tomatoes
Pasta fredda is one of Italy’s great inventions for eating on the go. Cook fusilli or farfalle the night before, toss with diced Mortadella Bologna IGP, black olives, cherry tomatoes and a drizzle of olive oil. A few basil leaves if you have them. Mortadella, soft and fragrant, needs nothing more to make its mark: few ingredients, precise flavour, nobody opening the box feeling let down.
3. Rye bread with prosciutto cotto, avocado and sesame seeds
Prosciutto cotto is one of the most underrated ingredients in Italian charcuterie. It bears no resemblance to cheap industrial cooked ham: quality prosciutto cotto, made from selected legs without unnecessary additives, has an entirely different softness and texture. On two slices of rye bread, mashed avocado with salt and lemon, slices of prosciutto cotto, toasted sesame seeds. Filling, balanced, easy to carry.
4. Lentil salad with coppa and roasted peppers
Lentils and Italian cured meats have always understood each other - just think of cotechino con lenticchie, the traditional New Year’s Eve dish across Italy. Here, the everyday version: pre-cooked green lentils, roasted peppers from a jar, a few crumbled slices of coppa - a cured meat with a delicate ageing, whose aromatic profile doesn’t overwhelm the other ingredients - parsley and red wine vinegar. Five minutes to prepare, two days in the fridge.
5. Wholegrain wrap with salame, fresh cheese and cucumber
Salame is among the most varied of Italian cured meats: from the fine-grained, mild salame Milano to the more robust salame Napoli, every region has its own. On a wholegrain wrap, spreadable fresh cheese, crunchy cucumber slices and the chosen salame. Roll well, cut in half. A lunch box that changes character every time you change the salame.
Trust Your Taste, Choose European Quality
Five ideas, five different cured meats, one principle: eating well every day requires neither much time nor much money. This is the conviction that Assica - Associazione Industriali delle Carni e dei Salumi, founded in 1946 and celebrating its eightieth anniversary this year - brings to Belgium through the European campaign « Trust Your Taste, Choose European Quality », co-funded by the European Union. Behind every slice of bresaola, mortadella or coppa lies a controlled supply chain, a label of origin and a know-how worth far more than it costs.
About Assica
Founded in 1946, Assica (Associazione Industriali delle Carni e dei Salumi) represents Italy’s leading producers of pork and cured meats within Confindustria. It brings together more than 200 companies in the sector and works every day to promote quality, food safety and the Made in Italy tradition. The project « Trust Your Taste, Choose European Quality », co-funded by the European Union, promotes a supply chain model based on environmental, social and economic sustainability, fostering dialogue between producers, distributors, institutions and consumers.
Surrender Media Solutions
Surrender Media Solutions
+32 487 20 48 64
email us here
Legal Disclaimer:
EIN Presswire provides this news content "as is" without warranty of any kind. We do not accept any responsibility or liability for the accuracy, content, images, videos, licenses, completeness, legality, or reliability of the information contained in this article. If you have any complaints or copyright issues related to this article, kindly contact the author above.
