Gabbiola di Cegni: the traditional cured meat that exalts the Upper Staffora Valley

In the Heart of Alta Valle Staffora, a Salami That Combines Tradition and Innovation: The Gabbiola di Cegni
This artisanal product, although reminiscent of the Valtellina bresaola, possesses unique characteristics that make it an authentic gastronomic treasure.

The Gabbiola takes its name from the dialectal term “gabiòa” or “gabiòla”, which refers to a small cage used to protect food in homes or cellars. This name evokes the care and attention given to food preservation, just as in its production.
The village of Cegni, a hamlet of the municipality of Santa Margherita di Staffora, is known not only for its historical ties to the Via del Sale (Salt Route) but also for the Carnevale Bianco (White Carnival), a tradition celebrated every year on August 16.

The Gabbiola di Cegni is made exclusively from the thigh of Fassona Piemontese, a renowned cattle breed known for the high quality of its meat. The preparation follows a recipe perfected over time, involving a twenty-day salting process, followed by brushing and a curing period ranging from four to six months. This long aging process gives the salami a spiced and intense flavor, enhancing the prized raw material.

The geographical location of Cegni plays a fundamental role in the production of Gabbiola. Situated along the ancient Via del Sale, which connected Liguria to the Pavese region, this area is characterized by dry, slightly salty winds from the Ligurian Sea. These climatic conditions allow for optimal curing in the stone cellars of the valley, reducing the need for added salt and ensuring a perfect balance of flavors.

The revival of Gabbiola di Cegni is thanks to the dedication of the Buscaglia Family, who have worked to enhance and refine the recipe while maintaining its authenticity. Through collaboration with the Consortium for the Protection of the Piemontese Breed (Coalvi), this salami has established itself as a gastronomic excellence, increasingly appreciated by connoisseurs.

Today, the Gabbiola di Cegni represents a unique product in the landscape of Italian cured meats. Perfect to enjoy on its own or paired with cheeses and wines from Oltrepò Pavese, it is a true celebration of local culinary tradition.
Discovering it means tasting a piece of history, made of passion, territory, and respect for raw materials.

If you are a lover of traditional cured meats and Italian gastronomic excellence, the Gabbiola di Cegni is a must-try. Find out where to get it and let yourself be won over by its unique flavor.