Salume. Arte Italiana, by Claudio Cimardi and Federico Scalici, is an editorial project dedicated to the culture of Italian cured meats, created to showcase the historical, production and gastronomic value of one of the most representative expressions of Made in Italy. 

The book explores traditions, regions, production techniques and innovation, offering a comprehensive overview of the Italian cured meat supply chain through an authoritative, multidisciplinary approach. It brings together food culture, technical expertise and Italian identity, highlighting traditional craftsmanship alongside the contemporary evolution of the sector.