Calabrian 'Nduja spread on toast with honey — the spicy cured meat from Spilinga, Calabria.
Calabria's spicy sensation 'Nduja (pronounced "en-duja") is a Calabrian cured meat unlike any other in the world: soft, spreadable and intensely spicy. It is made with pork, fat and a generous amount of Calabrian PDO chilli peppers — up to 30–40% of the total weight. The texture is creamy, almost like a pâté, and it melts with heat, turning into a red, aromatic sauce. Originally from Spilinga, in the province of Vibo Valentia, it is now one of the most beloved Italian ingredients among chefs worldwide.
How to use 'Nduja 'Nduja is incredibly versatile: it can be spread on bread, it melts in a pan as a base for sauces, it can be added to pizza, pasta, eggs and cheese. When heated, it melts completely, releasing a red, spicy oil that transforms any dish. Just a small amount is enough to achieve a deep, enveloping flavour.
5 recipes with 'Nduja
1. Bruschetta with 'Nduja and honey The simplest and most surprising combination. Toast a slice of homemade bread, spread on the 'Nduja and add a drizzle of chestnut or acacia honey. The sweet-spicy contrast is irresistible. Add rocket for freshness. Ready in 5 minutes.
2. Pasta with 'Nduja Ingredients (serves 4): 400g rigatoni or paccheri, 150g 'Nduja, 400g tinned peeled tomatoes, 1 clove of garlic, extra virgin olive oil, Pecorino Romano PDO.
Method: Heat the oil and garlic in a frying pan. Add the 'Nduja and crush it: it will melt, releasing a deep red oil. Add the crushed tinned tomatoes and cook for 15 minutes. Drain the pasta al dente, toss with the sauce and Pecorino Romano. Result: a creamy, spicy and rich sauce.
3. Pizza with 'Nduja and Fior di Latte Spread the base with tomato sauce, add fior di latte and small dollops of 'Nduja. As it cooks, it melts, creating red, creamy patches. Add fresh basil just before serving. Gourmet version: top with honey and rocket.
4. Scrambled eggs with 'Nduja The Calabrian breakfast. Melt a knob of 'Nduja in a frying pan, add 4 beaten eggs and cook over a low heat until soft and creamy. Serve on toast. A spoonful of fresh ricotta on top balances the heat.
5. 'Nduja and Caciocavallo in a pan A hot starter ready in 10 minutes. Cut the Caciocavallo into thick slices and heat in a pan. Add small pieces of 'Nduja on top of each slice. Cover for 3–4 minutes until the cheese softens and the 'Nduja melts. Serve straight from the pan with homemade bread.
How spicy is 'Nduja?
'Nduja is very spicy — but the heat is rounded, lingering, not aggressive. The pork fat balances the chilli, making the heat pleasant and enveloping. Those unaccustomed to it can use it in small quantities; those who love spicy food will use it by the spoonful. Fiorucci's 'Nduja on Gustarivo is a balanced version: intense but not extreme.
Storage
Once opened, store in the fridge, tightly sealed, for 2–3 weeks. At room temperature (unopened), it will keep for months thanks to salt and chilli, which act as natural preservatives. Once opened, consume within 2 weeks to enjoy it at its best.
Discover our selection of Italian cured meats.
