Salsiccia (pronunciation: sallsicha) is usually a sausage produced typically of pork, even more specifically pork. With respect to the Italian region, different meats may also be present. Furthermore, wine and different spices and natural herbs may be included. In the south of Italy you will discover rather sharp salsiccias. From the look plus the taste you can do a comparison of it with German Mettwurst, because they are produced for instance in Thuringia or Nuremberg. In Sicily and other regions, it really is rolled up as a snail. In Lombardy it is known as luganega and in the Basilicata region as Salsiccia lucanica .
Salsiccia is sold as a brand new sausage beneath the brand Salsisicca fresca or as an air-dried variant. In the new sausage you should use the sausage meat as a pass on or as a meats deposit in pasta sauces. Also in Risottos it is required in Italy. If the Salsiccia purchased as a band, you will find the name aspect curva . There are also salsiccia in the normal, somewhat curved sausage condition, as proposed by our partner Antica Macelleria Falorni in Greve in Chianti.
SALSICCIA WITH PASTA
Salsiccia fresca is normally ideal for making pasta sauces. The practical thing is that she is already flavored and for that reason this function decreases. Of training course you can Salsiccia as well for filling pasta use as ravioli or cannelloni. Nonetheless it isn’t just suitable for pasta, but also for stuffing fruit and vegetables (zucchini or peppers) or as meats in soups, eg tomato soup. Or you combine bold German and Italian cuisine and served in the wintertime salsiccia with kale. More ideas are welcome!