Flipping through the pages of Jacob Kenedy's Bocca, I was pleasantly surprised to find a recipe highlighting an ingredient from my ancestral home, Calabria, Italy. That ingredient is ’nduja. Made from ...

The origins of ’nduja — a spreadable, spicy salumi served with bread, in pastas and on pizzas, and one of Calabria’s most notable exports — are hazy. The word, pronounced en-DOO-yah, seems to come ...

It hails from the town of Spilinga, Calabria, in southwest Italy and is made with spicy Calabrian peppers that pack some serious heat and creates the intense scarlet hue. Nowadays, 'nduja is often ...

If you like eating and cooking foods from around the globe, you’ll probably agree that sometimes the one ingredient that makes a certain dish sing is one you can’t easily pronounce if you don’t speak ...

I love the combination of sweet and savoury, says Ixta Belfrage, and there is no greater union than that of pork and pineapple. The pork here comes in the form of ’nduja, a spreadable chilli-spiked ...

To prepare the scialatielli with nduja, remove the casing from the nduja (1) and place it in a bowl, mashing it with a fork to soften it (2). Slice the onion (3) and sauté it over low heat for 6 ...

In much the same way that sriracha burst onto the scene and landed directly into the canon of American pantry staples, ’nduja (en-doo-yah) is primed for culinary greatness. A spreadable sausage that ...