After some references to Aida, Verdi continued: “So now take care of the spalletta and tell me how you found it”. Verdi had been coming to San Secondo to eat this salami since he was young and every occasion was good for offering the Spalla as a gift to his friends. And the Maestro did not fail to give advice on how to cook it: in a letter to Teresina Stolz and Giulio Ricordi he wrote “...note that to cook the spalletta well you need to put it in warm water for about twelve hours, to remove the salt; then put it in more cold water and boil it on a low heat, so that it does not explode, for about three and a half hours, and perhaps four for the largest. To know if the cooking is at the right point, pierce the spalletta with a curedents and if it goes in easily the spalletta is cooked. Leave it to cool in its broth and serve. Pay particular attention to the cooking; if it is hard it is not good and if it is overcooked it becomes dry and stringy”.
Coppini Arte Olearia plans to use the structure as a showroom, to organize extra virgin olive oil tasting courses , events, conferences to better understand the oil or the gastronomic richness of the area.
