Corallina di Montefiascone is a typical salami from the Lazio region's culinary tradition. While this cured meat is traditionally associated with Easter and is one of the main stars of the typical Easter breakfast, its medium-fine texture makes it suitable for consumption throughout the year.

Made with 30% lard, Corallina undergoes a minimum aging period of 60 days, during which the salami develops the characteristic molds that give it its unique flavor and aroma. Among the "secrets" of a perfect aging process, there lies the experience and passion of those who have been dedicated to this craft for years, as well as the ideal climate of the Viterbo municipality, nestled between a hill and Lake Bolsena, where the salami is aged.

All of these factors contribute to giving Corallina di Montefiascone that unmistakable taste, deserving of protection and recognition throughout Italy, allowing small businesses to preserve the traditions that represent the immense wine and gastronomic heritage of the region. The commitment of D.O.L. Di Origine Laziale is precisely to safeguard those who operate in full respect of nature and people, ensuring excellent products.