Calabrian 'nduja is a divisive product: either you love it, or you haven't tasted it yet! Spicy, soft and creamy, it is not just another salami.
In recent years, its fame has spread beyond the borders of Calabria, although it is often described in a superficial way or confused with other spicy products.
Do you know what Calabrian 'nduja really is?
In this article, we will reveal its secrets and how it can transform the simplest dishes into memorable recipes. A journey through tradition, taste and versatility, designed for those who love to discover the gastronomic delights of our beautiful Italy.
What is Calabrian 'nduja?
'Nduja is now an undisputed symbol of Calabrian cuisine, and in recent years it has transformed from a simple consumer product into a sought-after regional ingredient, appreciated even by leading chefs who love to use it in gourmet recipes.
What makes 'nduja so prized is its taste and texture: it is not a salami to be sliced and eaten on bread as we usually imagine it, but a soft cream with a spicy taste and hints of smoke that adds a special note to every dish.
How 'nduja is made
With its bright red/orange colour, given by the high percentage of chilli pepper, 'nduja is creamy, almost buttery, and wonderful to spread. Made with 30% pancetta or guanciale and the remaining 70% fatty parts of the pig, it is seasoned with plenty of hot chilli powder and salt.
Once minced, the meat is left to rest for at least 12 hours and then stuffed into natural casings.
After tying, it is time for smoking and curing for a few months in special chambers. It is this last step that gives 'nduja its unique flavour!
Where 'nduja comes from
The origins of 'nduja are uncertain: some say it was influenced by Spain, as it resembles sobrasada from Majorca, while others say it was influenced by France during the Napoleonic period. The name 'nduja itself derives from the French word 'andouille', evidence of ancient cultural influences.
What is certain is that the town that symbolises Calabrian 'nduja is Spilinga, a small village in the province of Vibo Valentia where, every year on 8 August, the Sagra della 'Nduja (Nduja Festival) has been celebrated for almost 50 years, an event that attracts not only Calabrians but also tourists and enthusiasts from all over the world.
The history of 'nduja
There is a Calabrian saying that explains everything: nothing from the pig is thrown away. And 'nduja is the clearest proof of this.
During slaughter, the finest cuts were used to produce cured meats or sold, while the scraps, i.e. the fattier parts, were minced and mixed with salt, chilli pepper and lard to make a soft paste to spread on bread, perfect for farmers to eat while working in the fields.
A simple and clever way to use all parts of the pig.
Today, 'nduja has become a symbol of Calabria and is exported all over the world. But its history has remained the same: that of a simple product, created so that nothing would go to waste.
How to use 'nduja in cooking: a practical guide for beginners
Have you bought 'nduja but don't know how to use it? Don't worry, it's easier than you think.
'Nduja is one of the most versatile ingredients in Calabrian cuisine: it can be spread, melted or browned. Its soft, creamy texture makes it easy to work with, even for beginners.
The key is to understand that 'nduja is not a cured meat to be sliced, like sausage or soppressata, but a concentrated condiment to be used sparingly. Just a little is enough to transform a simple dish into something special.
In this section, you will discover the three basic techniques for using it in your recipes.
The 3 basic techniques for using 'nduja
RAW
The simplest way to enjoy 'nduja in its purest form. Bring it to room temperature 10-15 minutes before serving: the warmth of the room softens the fat and makes it easier to spread. Perfect on toast, bruschetta or crostini. For an interesting contrast, pair it with honey or fresh cheeses such as ricotta and stracciatella.
Serving size: 15-20 g per person as an appetiser
MELT IN THE SAUCE
This is the classic technique for first courses. After preparing the basic soffritto (onion and/or garlic), add the 'nduja and let it melt over low heat, stirring with a wooden spoon. It will turn into a creamy sauce that you can enrich with tomato or other ingredients. The trick: add 1-2 ladles of the pasta cooking water to help it emulsify perfectly.
Serving size: 80-100 g for 4 people (about 20-25 g per person)
SAUTÉED IN A PAN
For more complex sauces or when you want to extract its spicy oils. Heat 2 tablespoons of extra virgin olive oil, add the crumbled 'nduja and sauté over low heat for 2-3 minutes. It will melt, releasing its intense aromas and creating a perfect base for complex sauces.
❌ Do not cook it for too long or over high heat. Excessive temperatures make it bitter and cause it to lose its characteristic aroma.
'Nduja and pizza, a winning combination
Did you know that 'nduja is also excellent on pizza?
Yes, it's a perfect combination, but it's important to understand how to use it properly.
If you put it in the oven from the start, it melts completely into the dough, releasing its fat and blending with the other ingredients. The result is more uniform, with the spiciness distributed throughout the pizza.
If, on the other hand, you add it in the last few minutes, or directly at the end of cooking, it retains a more distinct presence.
Neither method is wrong. It depends on personal taste.
The other thing to keep in mind is quantity. 'Nduja is fatty and intense, so just a few grams are enough to taste it. Overdoing it does not add flavour, but rather detracts from the balance.
The best combinations are those that balance its spiciness: fior di latte, provola, and burrata added raw. Those who want to be daring can try adding a drizzle of honey at the end of cooking, a classic contrast that always works.
How to use 'nduja correctly
'Nduja is a concentrated flavour. That's why you have to be careful not to use too much, otherwise you risk making an inedible dish!
Too much 'nduja will mask the other flavours, make the dish excessively spicy and greasy. Too little will be imperceptible, and the dish will lack character. The key is to find the right balance, depending on your personal taste.
So, how do you do that? All you have to do is get in the kitchen and experiment!
3 recipes to discover Calabrian 'nduja
Ravioli stuffed with ricotta and ’nduja with aromatic butter
Ingredients:
• Fresh pasta for ravioli
• Fresh ricotta
• Calabrian ’nduja
• Butter
• Fresh sage
• Lemon zest
Preparation:
1. Mix the ricotta with a teaspoon of ’nduja (adjust the spiciness to taste).
2. Fill the ravioli and seal them well.
3. Cook in boiling salted water until they float to the surface.
4. In a pan, melt the butter with sage and a little lemon zest.
5. Toss the ravioli in the aromatic butter and serve immediately, garnished with a drizzle of extra virgin olive oil.
Pizza with ’Nduja and mozzarella
Ingredients:
• pizza base
• mozzarella
• ’Nduja di Spilinga
• red onion (optional)
Preparation:
1. Roll out the base and add mozzarella and a few teaspoons of ’nduja.
2. Add thin slices of onion if desired.
3. Bake in the oven until golden brown and serve hot.
💡If you want to save time in the kitchen or give your recipes a twist, try 'Nduja Cream: it's ready to spread on crostini, mix into pasta or even add to risotto for a spicy and creamy touch.
Gourmet scrambled eggs with ’nduja cream and avocado
Ingredients (for 2 people):
• 4 eggs
• 1 ripe avocado
• 2 teaspoons of Valle del Crati ’nduja cream
• Extra virgin olive oil
• Salt and pepper
• Chives or fresh coriander
Preparation:
1. Mash the avocado and mix it with a teaspoon of 'nduja cream.
2. Scramble the eggs in a pan with a drizzle of oil, keeping them soft.
3. Spread the avocado-'nduja cream on a plate and place the eggs on top.
4. Finish with chopped chives, pepper and a drizzle of oil.
Try it with
Calabrian 'nduja is spicy, creamy and flavourful, perfect for adding character to simple or gourmet dishes. Here are 10 combinations that really work:
1.Fresh burrata – the creaminess of the cheese tempers the spiciness and creates a velvety contrast.
2. Ricotta – perfect for crostini or fillings, it balances the spiciness.
3. Toasted or crispy bread – a neutral base that enhances the flavour of 'nduja.
4. Simple pasta – with oil, cherry tomatoes or light cream, 'nduja takes centre stage without overpowering the dish.
5. Scrambled eggs – spread on crostini or mixed with eggs, it adds flavour and colour.
6. Baked pumpkin or roasted carrots – the natural sweetness contrasts and enhances the spiciness.
7. Avocado – ideal on toast or canapés, it creates a creamy and smooth combination.
8. Mature cheeses (such as pecorino or Parmesan) – the spiciness of 'nduja harmonises with the strong flavour of the cheeses.
9. Wildflower honey – on crostini with cheese, it creates a surprising sweet-spicy contrast.
10. Toasted walnuts or almonds – they add crunchiness and a nutty flavour that goes well with 'nduja.
'Nduja is now a universally renowned gastronomic product, and once you've tried it, you'll end up putting it everywhere: on bread in the morning, in a quick sauce, on your weekend pizza.
The problem, if anything, is that it runs out too quickly!
* The images are for product presentation purposes only.