Nel numero di Luglio/Agosto 2019 della rivista Salumi & Consumi – all’interno dello spieciale “Prodotti tipici regionali” – siamo stati intervistati per proporre la nostra gamma di alcune specialità, tra cui le nostre salsicce appassite nella rinnovata veste grafica. “I nostri prodotti tipici regionali incidono per una quota inferiore al 5%. Registriamo un trend in
Intervista a Marino Sorrentino, nell’ambito della trasmissione di LA7 Gustibus
Truffle Spianata” width=”300″ height=”197″ />Nata inizialmente per il solo mercato estero è un articolo che è diventato un best seller a catalogo. E’ una tipica spianata marchio di fabbrica Sorrentino, insaccata in budello naturale , realizzata con una macinatura media di carni magre selezionate. Prodotto di gran classe, gusto dolce, aromatizzato con vere fette di
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In the previous edition of Anuga 2017 we were interviewed by Pizzamarkt magazine. We talked about our history, the animal welfare and how to use our products on pizza.

VINITALY 2018

Salumificio Sorrentino will take part along with the company Codice Citra at Vinitaly 2018 in Verona from 15 to 18 April. The goal, as in previous editions, is to match the wines and meats to present the excellence products of Abruzzo. During the fair there will be tastings guided by expert sommeliers and other initiatives
logo Cibus 2018
Salumificio Sorrentino has confirmed its participation at Cibus, the International Food Show and best reference of Italian agro-food market, from 7 to 10 May 2018 in Parma. (Padiglione 03 Stand A 032)!
New marketing campaign “Naturally irresistible” for our salame Aquila, the leading item in our range, one among the most representative and historical, with three awards in the last years: • ABRUZZO QUALITY AWARD: Best salami Abruzzese; • RED AWARD MERANO CULINARY FESTIVAL: as a product of culinary excellence craft; • GLUTEN FREE AWARD: Best salami
Corallina is a well-known salami in Rome, but its origins are Umbrian. In ancient times it was produced by a few butchers only for the Easter period: it was an essential element of the breakfast that was consumed on the morning of Easter Sunday, accompanied with typical cheese pizza, with boiled eggs and wine drinking!
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