The Bartolazzi salumi makers: backed by tradition and professional skills | Le Marche and Food | Scoop.it

Within the territory of Macerata Province, in those areas closest to the Apennine Mountains, there began the tradition long ago of making particularly pleasant-tasting salami called “ciauscolo”. In times past, it was called “ciabusculum” and so, clearly, its origins date as far back as the Roman Empire. Let’s come back to the present, though, and take a look at how this tradition has been passed down from generation to generation so that we are able to still enjoy this delightful, soft salami today