Salsiccia (pronunciation: sallsicha) is definitely a sausage manufactured usually of pork, more specifically pork. With respect to the Italian region, additional meats can also be present. In addition, wine and different spices and herbs could be included. In the south of Italy you will find rather razor-sharp salsiccias. From the look plus the taste you can review it with German Mettwurst, as they are produced for instance in Thuringia or Nuremberg. In Sicily and other regions, it is rolled up as a snail. In Lombardy it is referred to as luganega and in the Basilicata location as Salsiccia lucanica .


Salsiccia comes as a brand new sausage under the brand Salsisicca fresca or as an air-dried variant. In the new sausage you should use the sausage meat as a spread or as a meat deposit in pasta sauces. As well in Risottos it really is needed in Italy. If the Salsiccia marketed as a band, you will see the name aspect curva . You can also find salsiccia in the standard, somewhat curved sausage condition, as proposed by our spouse Antica Macelleria Falorni in Greve in Chianti.


Salsiccia fresca can be ideal for producing pasta sauces. The practical matter is that she actually is already flavored and for that reason this work decreases. Of training you can Salsiccia likewise for filling pasta work with as ravioli or cannelloni. Nonetheless it isn’t just suited to pasta, also for stuffing vegetables (zucchini or peppers) or as meat in soups, eg tomato soup. Or you incorporate bold German and Italian cuisine and served in the wintertime salsiccia with kale. More concepts are welcome!

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