Dylan741
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- Nov 18, 2019
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It is indeed, the most similar spiced salami that could be used is the 'Nduja from Calabria.... But if you were to order something like that in Italy on a pizza, you would still get very weird look I think, unless you order it in Calabria....But that doesn't seem to be what gets used here - it's some bastardization that is practically plastic. Maybe that's how it started, but that isn't what it is now, at least on a broad scale. Kind of like "Bologna", which is supposed to emulate Mortadella, but comes up way short.
And if you were to order "pepperoni" on your pizza in Italy, you'd get the peppers, not the meat. Of course, first you'd get a weird look.