INTERVIEW FOR THE MAGAZINE PIZZAMARKT

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.
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INTERVIEW FOR ‘SALAMI & CONSUMI’ MAGAZINE SPECIAL ON GUANCIALE E CULATTA SORRENTINO

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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
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logo Cibus 2018

SORRENTINO WILL TAKE PART AT NEXT CIBUS PARMA 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)!
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SALAMI AQUILA, NEW MARKETING CAMPAIGN

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
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SALAME CORALLINA, WHEN YOU WANT, ALL THE YEAR!

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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(Italiano) I SALUMI SORRENTINO PER GLI ANTIPASTI DI CAPODANNO

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(Italiano) EXPORT & ANUGA 2017: SORRENTINO INTERVISTATO DA ‘SALUMI & CONSUMI'

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Salame Corallina

INTRODUCING OUR SALAME CORALLINA 110

We are proud to introduce our Salame Corallina 110 – a long version of our classical Corallina – with wooden cutting board, perfect for the upcoming Christmas holidays! Corallina Sorrentino salami is obtained with lean pork meats (shoulders and belly) and the mixing is completed by adding cubic lardels. For more infos feel free to
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Etichetta

A NEW EXCLUSIVE LABEL FOR SOME SPECIALTIES

The Salumificio Sorrentino is proud to present the new ‘Black Label’, which will wear some home-specialties like Coppa, Filetti e Guanciali. The graphic restyling exalts sophistication and exclusivity, using a black color and a lightweight, refined texture through a style of particular elegance, classic and sober. Starting from the visuals of the labels of our
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(Italiano) LA BONTÀ È IN SCENA AL FESTIVAL NAZIONALE ADRIATICA CABARET

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THE ABRUZZESE SALAMI AND THE ABRUZZO’S CURED MEAT TRADITION IN CENTURIES

The pig tradition has ancient roots in Abruzzo with several literary testimonies that confirm it. Basilio Cascella, through his works, documented and handed down, between the end of the XVIII century, the centrality of the pig in the urban spaces of the Abruzzi cities, underlining the ancient function of the pig as ‘welcomed as an
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(Italiano) INAUGURAZIONE PORTALE BOTTICELLI

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logo Cibus 2018

SORRENTINO WILL TAKE PART AT NEXT CIBUS PARMA 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.
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(Italiano) CANTINE APERTE 2017 OSPITI DI CANTINA FRENTANA

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