The dough of cotechino was traditionally obtained from less valuable cuts that were not used for the processing of salami.
The pianello cotechino has been enhanced, using the best cuts together with the classic, inevitable rind.
Ideal for the winter period to accompany puree or lentils, the cotechino does not even fear the summer season: in Pianello Valtidone in fact the historic Cotechino Festival, where in the middle of August sandwiches with the classic are served Cotechino Valtidonese 110 gr. Ideal for stuffing sandwiches and batarö.
