Looking for a salad that will woo and wow a crowd? Our insalatona al salame is the one. Insalatone - large salads that are often served as a main - can be both delicious and indulgent while packing in the vitamin count.

Our insalatona celebrates Salame Rovagnati by using it in multiple, innovative ways. Firstly, it features salame “crisps.” These salty and indulgent crunchy bites are made by baking the salame in the oven. Secondly, the salame is used to wrap a fresh soft cheese, creating a beautiful rose-effect.

At the base of these two indulgent salame applications are a sea of fresh greens: Rucola, radicchio, endive and fresh spinach. Spring onions and green beans deliver an extra crunch. Roasted chestnuts and a generous drizzle of stunning Borgo Balsamic and Barbera olive oil finish things off in true style.



  1. Fresh greens: Rucola, radicchio, endive, spinach
  2. Spring onions
  3. Green beans
  4. Naturals sliced salame Rovagnati 
  5. Soft cheese
  6. Chestnuts
  7. Borgo Balsamico IGP Red
  8. Barbera extra virgin olive oil



Blanch the green beans and slice into halves lengthwise. Place a few salame slices onto a prepared baking dish lined with parchment paper. Bake for 5-10 minutes at 180 degrees or until the salame looks like golden rounds. Set aside. Pan roast the chestnuts. Once browned, remove from heat and let cool. 

Wash and prep the fresh greens. Place onto a serving plate or in a large bowl, add the sliced green beans and spring onions. Place a dollop of fresh soft cheese on one side of a salame slice and gently roll into the shape of a rose. Place the roses onto the fresh greens. Add the salame crisps and roasted chestnuts. Drizzle the salad with the Borgo Del Balsamico and Barbera extra virgin olive oil. Serve immediately.