The Accademia delle 5T Italian Salami Championship
Bread and salami: for older generations, this is an evocative food—the most coveted snack at school, on outings with friends, and, in later years, during a game of *bocce*. A thing of the past? Ask for it in a café today, and you might get a strange look. Yet, in the evening—at wine bars, bistros, or pubs—people of all ages never pass up a platter of cured meats. And a good salami—or rather, a selection of different salamis—is what truly sets the platter apart. This is especially true if the board features something new and perhaps surprising. A fine salami—perhaps one personally "discovered" by the owner—adds a touch of distinction to a restaurant, whatever its caliber. Italy boasts over 500 varieties, an explosion of diversity in terms of meat—not just pork, but beef, game, sheep and goat, goose, buffalo, and even pork offal—as well as traditional regional recipes often unique to a single village. They vary by casing type, size (the "sacrifice of the pig" is a classic Mediterranean ritual meant to provide food for a whole year), seasoning (sometimes spicy), and smoking method... There are salamis with the classic red-and-white mosaic of fat and meat—like those drawn by the cartoonist Jacovitti—or those with a pinker paste where lean meat and fat blend together, like the Venetian *soppressa*. There are sausage-style varieties shaped like elongated horseshoes, common especially in Southern Italy, and even products like *’nduja*—which pushes the boundaries of what can be called "salami." We could go on listing them all the way up to... 500 variations!
Well, this year the 60 finalists will be judged at Ristorante Zivieri - located at Piazza della Mercanzia 3/c beneath Bologna’s towers and closed at lunchtime for the occasion- while also being available for purchase by gourmets at the butcher shop.
Industry professionals—thanks to the collaboration of Confcommercio Ascom Bologna, partnering with the Accademia delle 5T for the event—are invited to observe the jury at work; they will be able to taste the salamis currently being judged and, upon request, sample the others as well while meeting the attending pork butchers.
There will be two judging sessions:
Fron the 14th, from 9:00 AM to 5:00 PM: the varieties competing for the top spots and various category awards;
on the morning of the 15th: salamis in four categories outside the main competition—specifically those made with offal, those made with meats other than pork, *cacciatorini* (regardless of IGP status), and *‘nduja*.
However, all the salamis—whether competing on the 14th or the 15th—will be available for tasting at the butcher shop throughout both days, offering a chance to meet almost all the producers.
>> Link: accademia5t.it
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