Christmas Baskets - Pungitopo

10 products featuring the 1 kg pre-cooked Modena IGP zampone, perfect for Christmas or New Year's Eve. To start, cured meats, ciccioli, and tigelle to fill; to toast, the sparkling Pignoletto.

Who the Pungitopo hamper is for

• Anyone who wants zampone on the Christmas or New Year's Eve table
• A festive aperitif with tigelle and cured meats
• A gift for anyone who loves Emilian cuisine

What the Pungitopo hamper contains

• CLAI Emiliano Gentile salami, half-vacuum-packed (approx. 550 g)
  Carefully selected and trimmed 100% Italian meats, with medium-ground lean meat. Delicate flavour and an aroma reminiscent of traditional salami. Gluten-free and free from milk and milk derivatives.
• CLAI Passita di Romagna cured sausage, half-vacuum-packed (approx. 250 g)
  Typical Romagnolo sausage made with lean meat from 100% Italian pigs from the CLAI supply chain. Short, delicate curing process, stuffed in natural casing. Sweet and delicate flavour, tender, and versatile whether served raw or cooked. Gluten-free (AIC certified) and free from milk and milk derivatives.
• Pre-cooked Modena IGP zampone in a casing (1 kg)
  Lean pork meat seasoned with salt and spices, encased in a pork knuckle casing. Firm texture and bright pink to red colour. Pre-cooked and vacuum-packed in a casing.
• Green ciccioli, sliced (approx. 500 g)
• CLAI mortadella, half-vacuum-packed (approx. 500 g)
  Pork mortadella to be thinly sliced or cut into cubes for an aperitif.
• CLAI aged guanciale slice (approx. 300 g)
  Aged for about 3 months without preservatives, with red garlic blended just before use and freshly ground black pepper. CLAI-controlled supply chain, 100% Italian meat. Vacuum-packed, ideal for carbonara and amatriciana.
• Basil Fragrance salami (150 g, in a casing)
  Created in collaboration with perfumer Baldo Baldinini. 100% Italian meat from the CLAI supply chain, with a deep basil infusion. Gluten- and lactose-free.
• Tremonti "Doppio Bianco" Pignoletto Frizzante DOC (75 cl)
  Sparkling, straw-coloured, with aromas of white flowers and white-fleshed fruit, good acidity and fine bubbles. Serve at 8–10 °C: suitable for aperitifs, antipasti and fresh cheeses.
• Classic Valsamoggia tigelle (pack of 7)
  Soft inside and lightly golden on the outside. Cold-kneaded and slowly leavened, ready in a few minutes in the oven or toaster.
• Chelucci Tuscan pasta (500 g)
  Durum wheat semolina pasta from Pastificio Chelucci in Pistoia, bronze-die extruded and slowly dried at a low temperature.

How to use the Pungitopo hamper at Christmas

• Aperitif. Serve the sparkling Pignoletto at 8–10 °C; it is suitable for aperitifs and antipasti, alongside the Emiliano Gentile salami, mortadella, passita sausage and ciccioli.
• Tigelle. Ready in a few minutes in the oven or toaster, then filled with the cured meats from the hamper.
• Christmas lunch. Pre-cooked zampone, vacuum-packed in a casing.
• After the holidays. Guanciale and Tuscan pasta for a quick first course.