Salsiccia (pronunciation: sallsicha) is a sausage built mostly of pork, even more specifically pork. With regards to the Italian region, different meats may also be present. Furthermore, wine and various spices and herbal remedies may be included. In the south of Italy you will find rather sharpened salsiccias. From the appearance and also the taste one can review it with German Mettwurst, as they are produced for instance in Thuringia or Nuremberg. In Sicily and other areas, it really is rolled up as a snail. In Lombardy it is referred to as luganega and in the Basilicata region as Salsiccia lucanica .
Salsiccia is sold as a fresh sausage beneath the brand Salsisicca fresca or as an air-dried variant. In the new sausage you may use the sausage meats as a pass on or as a meat deposit in pasta sauces. Likewise in Risottos it is required in Italy. If the Salsiccia distributed as a band, you will see the name element curva . You can also find salsiccia in the standard, slightly curved sausage shape, as made available from our partner Antica Macelleria Falorni in Greve in Chianti.
SALSICCIA WITH PASTA
Salsiccia fresca is normally ideal for making pasta sauces. The practical issue is that she is already flavored and therefore this do the job decreases. Of study course you can Salsiccia as well for filling pasta employ as ravioli or cannelloni. Nonetheless it isn’t only ideal for pasta, but also for stuffing fruit and vegetables (zucchini or peppers) or as meat in soups, eg tomato soup. Or you combine bold German and Italian cuisine and offered in the winter salsiccia with kale. More thoughts are welcome!