{"id":4171,"date":"2017-09-14T22:02:19","date_gmt":"2017-09-14T22:02:19","guid":{"rendered":"http:\/\/www.chefemaitre.com\/blog\/?p=4171"},"modified":"2017-09-15T12:44:09","modified_gmt":"2017-09-15T12:44:09","slug":"salame-patata-un-prodotto-unico-del-canavese-allieta-le-giornate-della-vendemmia-non-solo","status":"publish","type":"post","link":"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/09\/14\/salame-patata-un-prodotto-unico-del-canavese-allieta-le-giornate-della-vendemmia-non-solo\/","title":{"rendered":"Il Salame di Patata: un prodotto unico del Canavese che allieta le giornate della vendemmia&#8230;e non solo"},"content":{"rendered":"<div class=\"5b9f9fcabed12e1b7386184972120b4d\" data-index=\"1\" style=\"float: none; margin:10px 0 10px 0; text-align:center;\">\n<script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script>\r\n<script>\r\n  (adsbygoogle = window.adsbygoogle || []).push({\r\n    google_ad_client: \"ca-pub-2794626404475357\",\r\n    enable_page_level_ads: true\r\n  });\r\n<\/script>\n<\/div>\n<h3 style=\"text-align: center;\">Dalla tradizione contadina del Canavese il sapore di un prodotto antico:<\/h3>\n<h3 style=\"text-align: center;\"><strong>il Salame con Patate<\/strong>.<\/h3>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"4174\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/09\/14\/salame-patata-un-prodotto-unico-del-canavese-allieta-le-giornate-della-vendemmia-non-solo\/salam_patata\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/Salam_Patata.jpg?fit=300%2C259&amp;ssl=1\" data-orig-size=\"300,259\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"Salam_Patata\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/Salam_Patata.jpg?fit=300%2C259&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/Salam_Patata.jpg?fit=300%2C259&amp;ssl=1\" class=\"myFoto aligncenter wp-image-4174 size-full\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/Salam_Patata.jpg?resize=300%2C259\" alt=\"\" width=\"300\" height=\"259\" data-recalc-dims=\"1\" \/><\/p>\n<p><em>Ci siamo, <\/em><\/p>\n<p><em>un appuntamento tanto atteso \u00e8 quello della sua produzione, il salame con patate denominato in piemontese &#8220;salampatata&#8221;. Noi di <strong>chef&amp;ma\u00eetre<\/strong> siamo qua, in mezzo alle campagne di Ar\u00e8, una frazione di Caluso (TO), terra gi\u00e0 conosciuta per i suoi vitigni erbaluce. Qua c&#8217;\u00e8 il\u00a0salumificio del\u00a0Signor <strong>Moriondo<\/strong>, Maestro del gusto e titolare del salumificio Nadia, dove privati e piccole aziende si recano a\u00a0prendere \u00a0salumi, \u00a0carne e i famosi e tanto attesi salami di patata.\u00a0<\/em><\/p>\n<p><em>Arrivano sulle tavole\u00a0delle merende durante la vendemmia, accompagnati da un buon \u00a0vino locale &#8230; questo \u00e8 il salame piemontese anzi no! Canavesano di eccellenza, il salampatata mette tutti d&#8217;accordo, anche noi che lo abbiamo assaggiato!<\/em><\/p>\n<p>Le origini di questo particolare salame si perdono nella notte dei tempi. Con i suoi semplici ingredienti era in grado di soddisfare in modo completo le esigenze della popolazione rurale che confezionava nelle proprie cascine questo prodotto.<\/p>\n<p>Ben Prima che la guerra insegnasse agli italiani come fare il caff\u00e8 con la cicoria e il cioccolato con le nocciole dei contadini avevano saputo industriarsi per dare qualche surrogato alla carne.<\/p>\n<p>In questa disperata ricerca di succedanei si scrive con gusto assai felice il &#8220;<strong>SALAMPATATA<\/strong>&#8220;: una composizione tradizionale del <strong>Canavese<\/strong> (zona del Piemonte) , oggi rimessa in onore del\u00a0<em>Paniere dei prodotti tipici della provincia di Torino<\/em>.<\/p>\n<figure id=\"attachment_4178\" aria-describedby=\"caption-attachment-4178\" style=\"width: 300px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"4178\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/09\/14\/salame-patata-un-prodotto-unico-del-canavese-allieta-le-giornate-della-vendemmia-non-solo\/image-1002\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-97.jpeg?fit=1600%2C1200&amp;ssl=1\" data-orig-size=\"1600,1200\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-97.jpeg?fit=300%2C225&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-97.jpeg?fit=640%2C480&amp;ssl=1\" class=\"myFoto wp-image-4178 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-97-300x225.jpeg?resize=300%2C225\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-97.jpeg?resize=300%2C225&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-97.jpeg?resize=768%2C576&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-97.jpeg?resize=1024%2C768&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-97.jpeg?w=1600&amp;ssl=1 1600w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-97.jpeg?w=1280&amp;ssl=1 1280w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><figcaption id=\"caption-attachment-4178\" class=\"wp-caption-text\">Ingredienti: carne suina (pancetta e guanciale), patate, sale, spezie, aromi naturali, vino bianco.<\/figcaption><\/figure>\n<p>La carne, met\u00e0 magra e met\u00e0 grassa, viene macinata e impastata in circa uguale quantit\u00e0 di patate bollite e passate al tritacarne.<\/p>\n<p>Si insacca in budelli naturali, da settembre ad aprile, prima che la patata fermenti: avendo storicamente il compito di assicurare il saldo fra il consumo delle carni suine fresche e quello dei salami stagionati.<\/p>\n<p>Una quantit\u00e0 limitata di pepe grosso e fino, di noce moscata grattugiata, di cannella e chiodi di garofano polverizzati insaporisce l&#8217;impasto. Nella mescolanza di patata scompare, chi assaggia ha l&#8217;impressione di trovarsi di fronte ad un salame di tutta carne, ma cos\u00ec non \u00e8, <strong>il suo sapore equilibrato fra gusto deciso e la tenerezza della patata fa la differenza offrendo un gusto unico<\/strong>.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"4177\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/09\/14\/salame-patata-un-prodotto-unico-del-canavese-allieta-le-giornate-della-vendemmia-non-solo\/image-1001\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-96.jpeg?fit=842%2C1162&amp;ssl=1\" data-orig-size=\"842,1162\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-96.jpeg?fit=217%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-96.jpeg?fit=640%2C883&amp;ssl=1\" class=\"myFoto aligncenter wp-image-4177 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-96-217x300.jpeg?resize=217%2C300\" alt=\"\" width=\"217\" height=\"300\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-96.jpeg?resize=217%2C300&amp;ssl=1 217w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-96.jpeg?resize=768%2C1060&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-96.jpeg?resize=742%2C1024&amp;ssl=1 742w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-96.jpeg?w=842&amp;ssl=1 842w\" sizes=\"(max-width: 217px) 100vw, 217px\" data-recalc-dims=\"1\" \/><\/p>\n<p>Per la maturazione basta un giorno di ambiente secco e ventilato, quanto alla stagionatura non \u00e8 necessaria, anzi \u00e8 nociva. Il prodotto va consumato entro un massimo di venti giorni dalla produzione, in genere \u00e8 consumato quasi subito, gustato crudo oppure cotto arrosto o grigliato.\u00a0E&#8217; tradizione fare merenda con il salampatata durante le vendemmia nelle nostre zone se ne fa grande consumo.<\/p>\n<p>Una popolazione cos\u00ec povera da dover mescolare le patate , non poteva permettersi il lusso di una soverchia attesa.<\/p>\n<p>I vincoli tecnologici imposti dal ricorso dei tuberi, si sposavano perfettamente con l&#8217;esigenza di chi voleva un prodotto fatto e mangiato.<\/p>\n<p>Oggi siamo in presenza di una curiosit\u00e0 storica ma non solo di questa. La degustazione vale per i suoi intrinseci pregi, non solo come atto di comunione con le generazioni dei tempi passati.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<h3 style=\"text-align: center;\"><strong>Alcune proposte con il Salampatata:<\/strong><\/h3>\n<p>&nbsp;<\/p>\n<p><strong>SALAMPATATA CRUDO:<\/strong><\/p>\n<p>Fare un letto di insalata valeriana condita con olio, aceto balsamico e poco sale; tagliare il salame di patate a fette spesse e adagiarlo sopra.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>MEDAGLIONI VERDI DI SALAMPATATA:<\/strong><\/p>\n<p>Mescolare in una ciotola la pasta di due salami di patata, 2 etti di spianaci bolliti e sminuzzati, 2 uova e 50 gr. di formaggio parmigiano grattugiato, adagiare con un grosso cucchiaio isole del composto su teglia anti-aderente. Cuocere per 10&#8242; in forno a 250\u00b0c.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>RAVIOLO DI SFOGLIA CON SALAMPATATA E ASPARAGI DI SANTENA:<\/strong><\/p>\n<p>Appassire uno scalogno nel burro, aggiungere 250 gr. di salame di patata, incorporare 2 uova e parmigiano. Riporre il ripieno insieme ad alcuni tocchetti di asparagi lessati su medaglioni di pasta sfoglia, ricoprirli facendo aderire i bordi e spennellare la superficie con il latte. Infornare a 180\u00b0c. fino a doratura. (<em>lo propone il ristorante del buongustaio di Torino)<\/em><\/p>\n<p>&nbsp;<\/p>\n<p><strong>FRITTATA DI SALAMPATATA:<\/strong><\/p>\n<p>Sbattere 3 uova, aggiungere 50 gr. di formaggio parmigiano grattuggiato, prezzemolo a piacere e la pasta di due salami di patata a tronchetti, cuocere in padella anti-aderente coperta con un filo di olio evo a fuoco lento.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>RISOTTO CON PORCINI E SALAMPATATA:<\/strong><\/p>\n<p>Incorporare 300 gr. di funghi porcini ed un salame di patata, aggiungere brodo vegetale, portarlo ad ebolizione, unire 200 gr. di riso. Mescolare ed aggiungere il brodo sino a cottura ultimata. Incorporare parmigiano grattugiato fresco.<\/p>\n<p>&nbsp;<\/p>\n<h3 style=\"text-align: center;\"><strong>LA STORIA DEL SALUMIFICIO NADIA NEL CUORE DELLE CAMPAGNE DEL CANAVESE<\/strong><\/h3>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"4181\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/09\/14\/salame-patata-un-prodotto-unico-del-canavese-allieta-le-giornate-della-vendemmia-non-solo\/image-1005\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-99.jpeg?fit=460%2C308&amp;ssl=1\" data-orig-size=\"460,308\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-99.jpeg?fit=300%2C201&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-99.jpeg?fit=460%2C308&amp;ssl=1\" class=\"myFoto aligncenter wp-image-4181 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-99-300x201.jpeg?resize=300%2C201\" alt=\"\" width=\"300\" height=\"201\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-99.jpeg?resize=300%2C201&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-99.jpeg?w=460&amp;ssl=1 460w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/p>\n<p>La loro storia ha origini semplici e genuine, due fondamentali qualit\u00e0 difese nel tempo e ingredienti base principali nella preparazione di tutti i loro prodotti. Il Salumificio Nadia \u00e8 nato nel 1971 grazie all&#8217;esperienza nel campo della macellazione dei due soci fondatori provenienti da Borgaro Torinese e da Venaria. L&#8217;attivit\u00e0 si sviluppa nella magnifica area del Canavese con il preciso intento di proporre al pubblico consumatore prodotti legati alle tradizioni dell&#8217;area canavesana ottenuti esclusivamente con carni suine nostrane piemontesi, provenienti da allevamenti controllati e garantiti.<\/p>\n<p>Purtroppo nei difficili anni 70 il mercato italiano inizia ad orientarsi verso la grande distribuzione promuovendo prodotti di scarsa qualit\u00e0 a bassi prezzi, ma continuando con uno scrupoloso lavoro artigianale il Salumificio Nadia \u00e8 riuscito in tutti questi anni a difendere i propri prodotti genuini e ad incontrare la stima e la fiducia crescente dei buongustai. Grazie al continuo ampliamento e rinnovamento delle aree di produzione, il Salumificio Nadia abbina alla tradizione i pi\u00f9 moderni sistemi di macellazione secondo le recenti normative CEE.<\/p>\n<p class=\"p13\">Dicono: &#8220;s<em>iamo soddisfatti del nostro lavoro e siamo convinti di aver intrapreso l&#8217;unica strada in grado di permetterci di conquistare anche voi&#8221;.<\/em><\/p>\n<p class=\"p13\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"4180\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/09\/14\/salame-patata-un-prodotto-unico-del-canavese-allieta-le-giornate-della-vendemmia-non-solo\/image-1004\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image.gif?fit=370%2C297&amp;ssl=1\" data-orig-size=\"370,297\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image.gif?fit=300%2C241&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image.gif?fit=370%2C297&amp;ssl=1\" class=\"aligncenter size-medium wp-image-4180\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-300x241.gif?resize=300%2C241\" alt=\"\" width=\"300\" height=\"241\" data-recalc-dims=\"1\" \/><\/p>\n<p class=\"p13\" style=\"text-align: center;\">via Pasubio, 50<\/p>\n<p class=\"p13\" style=\"text-align: center;\">Ar\u00e8 di Caluso &#8211; Torino &#8211; Italy<\/p>\n<p class=\"p13\" style=\"text-align: center;\">Tel:+39 011 9832804<\/p>\n<p class=\"p13\" style=\"text-align: center;\">mail: <a href=\"mailto:salumificionadia@tin.it\">salumificionadia@tin.it<\/a><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"http:\/\/www.salumificionadia.com\/\">www.salumificionadia.com<\/a><\/span><\/p>\n<p class=\"p13\" style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"4182\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/09\/14\/salame-patata-un-prodotto-unico-del-canavese-allieta-le-giornate-della-vendemmia-non-solo\/image-1006\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-100.jpeg?fit=400%2C253&amp;ssl=1\" data-orig-size=\"400,253\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-100.jpeg?fit=300%2C190&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-100.jpeg?fit=400%2C253&amp;ssl=1\" class=\"aligncenter size-medium wp-image-4182\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-100-300x190.jpeg?resize=300%2C190\" alt=\"\" width=\"300\" height=\"190\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-100.jpeg?resize=300%2C190&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-100.jpeg?w=400&amp;ssl=1 400w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/p>\n<p class=\"p13\" style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"4183\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/09\/14\/salame-patata-un-prodotto-unico-del-canavese-allieta-le-giornate-della-vendemmia-non-solo\/image-1007\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-101.jpeg?fit=400%2C117&amp;ssl=1\" data-orig-size=\"400,117\" data-comments-opened=\"1\" 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