‘Nduja (pronounced en DOO ya) is a wonderful, not too spicy spreadable sausage mix that originally comes from Calabria in Southern Italy. It is similar to sobrassada from the Balearic Islands in Spain and is loosely based on the French andouille (not to be confused with Cajun andouille which is a completely different creature).
It was introduced to Italy in the 13th century by the Angevins, and is Calabria’s contribution to the many types of Italian salumi. It originates from the area around the small Calabrian town of Spilinga.
Alle-pia’s version is made in their artisan workshop in Atascadero, just outside of Paso Robles. It’s made from Alle-Pia salumi mixed with sundried tomatoes, extra virgin olive oil, red chili peppers and garlic in an easy-to-use spread. It’s a personal fave!
Makes an excellent topping for crackers, crusty bread, or toast as an appetizer or light lunch. Add to sauces, soups, or spread as a pizza sauce for a boost of authentic Italian flavor. Carol made an excellent appetizer the other day by combining one third Nduja with two thirds Ricotta (with a skosh of Mayo), and served it up with crudités (carrot and celery sticks, red and yellow bell pepper slices, radishes, snap peas, etc.). Our guests scarfed it up like there was no tomorrow!