What is 'Nduja?

May 21

Cavatelli with Tomato ‘Nduja and Pecorino

Where does the word 'nduja come from? Is it African? Indian? No, it's neither. It's not even Italian. It's Calabrian (aka Italy’s spiciest region).

The word 'nduja (pro: in-DOO-ya) has perplexed many (myself included) and although I have my own theories on its etymological origins (which do not include the French andouille at all), I'm still a bit uncertain. I can totally understand why people would think it derives from the French andouille (pro: en-DOO-ee) phonetically, but historically it just doesn't add up.

Around the time Napoleon decided to stomp on my family's land with his little Corsican boots, Calabrians were already producing 'nduja with spicy peppers that the Spaniards had already brought over from Central America many years before. The traditional 'nduja was invented most likely around the time when Calabria was a Spanish dominion. The Spaniards also had their own spreadable salami called (to make matters even more confusing) "sobrassada" a word very similar to the famous dried salami "soppressata" (I know. So confusing!). Somehow somewhere, this sobrassada made its way to Calabria and inspired the spicy salami spread they produce today.

The Calabrians (without even knowing) inspired City Saucery's sauce boss, Carolina (that’s my mom) to create a vegan version where she decided to swap the pork for tomatoes (because that's what she decided to do and I never question my mom in the kitchen).

Of course, I'll be researching the origin of the word 'nduja further in September 2019 when I plan on visiting the town of Spilinga where the traditional 'nduja actually comes from. I also plan on bringing our vegan Tomato 'Nduja there for the locals to sample. I'm curious to see how the Calabrian’s respond. I think it'll get high praise (after they taste it of course). Either way, I'm going to thank them for inspiring my mamma (a native of Calabria) to create a delicious vegan version of the classic spicy pork salami spread. You will all definitely be the first to know the Calabrian reaction to our Tomato 'Nduja. Wish me luck!

10 Ways How to 'Nduja

Use as a bruschetta topping and on crackers.
Add to a pasta sauce—start with adding some to anyone of our sauces (it will melt in beautifully)
Dollop Tomato ‘nduja on top of a pizza.
Pair with cheeses.
Use as a spread for sandwiches or burgers.
Use a flavor enhancer for soups (hot and cold).
Whisk up a spicy vinaigrette: melt 3 tablespoons tomato ‘nduja with 3 tablespoons olive oil, 1/3 vinegar.
Mix 4 heaping tablespoons for 1 pound of pasta over heat.
Rub under skin of a bird before roasting.
When grilling, roasting or searing meat and fish (warm the Tomato ‘nduja and brush it on just before serving).