by Richard Vines
When chef Francesco Mazzei put nduja on the menu in London back in 2006, he had to add a note explaining what it was: a spicy, spreadable sausage from his native Calabria in southern Italy.
"No one had heard of it," Mazzei says. "But the flavor is amazing. And I also wanted to provide business for Calabrians." Now, the ingredient is showing up everywhere: on pizza, stuffed inside squid, sprinkled in pasta dishes and even on supermarket shelves.
Source: https://www.bloomberg.com/
