10-07-2013
Playing with Fire
This Sunday on the China Morning Post Sunday Magazine, Ms Susan Jung, long-time food and wine editor of the South China Morning Post, wrote an article on Nduja.
Nduja is a soft, spicy cured pork sausage from Calabria, that can be eaten natural on a piece of bread or used as ingredient for different dishes, as she wrote in her article: Pasta with Nduja, Pepper, onions and garlic with Nduja and Shrimp and suiq with Nduja.
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