Once a hallmark of medieval Spanish taverns, tapas have long symbolised conviviality, variety, and informal indulgence. In recent decades, the tradition of small, shareable plates has found firm footing beyond its Iberian origins, particularly in Italy, where the culture of aperitivo aligns naturally with the spirit of tapas.
This cross-cultural culinary affinity is reflected in data from GlobalData, which notes that tapas and shared plates now account for 7% of menu offerings in Italian restaurants—a figure that highlights a growing consumer appetite for informal, sociable dining experiences.
Tapas, however, are more than just appetizers. They have come to represent a lifestyle: dishes meant to be savoured slowly, shared among friends, and accompanied by a glass of wine or a well-crafted cocktail.
To mark World Tapas Day 2025, which falls on Thursday, 19 June, Citterio—one of Italy’s oldest and most recognizable names in charcuterie—has partnered with food blogger Federica Gianelli (aka Papillamonella) to develop three original tapas recipes. The collaboration aims to create a culinary dialogue between Spain and Italy, marrying Iberian inspiration with the craftsmanship of Italian salumi.
“We wanted to create a bridge between two gastronomic cultures rooted in quality and conviviality,” says Gianelli.“Tapas are an opportunity to come together, try something new, and enjoy food playfully. Each dish starts with one of Italy’s signature cured meats and evolves into something that nods to Spain but speaks fluent Italian.”
The first dish is a reinterpretation of the Andalusian classic espinacas con garbanzos—here transformed into croquettes of chickpeas and spinach wrapped in Prosciutto Crudo. The soft, aromatic interior is balanced by the savoury depth of cured ham, with a final bake or fry providing crispness. Finished with a delicate layer of prosciutto, the croquettes are best served hot, accompanied by a light sauce.
The second offering revisits another Spanish staple: the tortilla de patatas, given an Italian upgrade with salame Milano and prosciutto crudo. While the foundation remains traditional—eggs, cubed potatoes, and stewed white onions—the addition of salame delivers boldness, while the prosciutto, added post-cooking, enhances texture and flavour. Ideal warm or at room temperature, these tortillas suit an elevated aperitivo.
The third concept turns to the pincho, a skewer or small bite typical of northern Spain, here reimagined in three colourful versions. One features salame Milano, green olives, and roasted green peppers. Another pair is Bresaola della Valtellina PGI with grilled courgette and herb cheese on a crostino. The third layer is cooked ham on toasted bread, finished with a yellow tomato cream and red onion rings, offering textural contrast and visual flair. Each is designed as a compact, flavourful experience that invites casual, festive presentation.
All three dishes spotlight key products from Citterio’s Taglio Fresco range, including Originale Salame Milano (100% Italian), Il Poggio Prosciutto Crudo, Grangusto Prosciutto Cotto, and Bresaola della Valtellina PGI. Sliced at origin and packaged for freshness, the line reflects the company’s commitment to quality, convenience, and regional authenticity.
As Italy continues to embrace a more informal, shared approach to dining, Citterio’s tapas project underscores how traditional products can adapt to evolving tastes, without losing their roots.
L’articolo Citterio Celebrates World Tapas Day with New Salumi Range proviene da Italianfood.net.
