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This is an accepted version of this page This is the latest accepted revision, reviewed on 17 February 2025. American variety of spicy salami Pepperoni Pepperoni topping a pizza, ready for the oven Place of origin United States Main ingredients Pork and beef Ingredients generally used Spices Food energy (per 100 g serving) 460 kcal (1926 kJ) Nutritional value (per 100 g serving) Protein 23 g ...
Bologna sausage, informally baloney (/ b ə ˈ l oʊ n i / bə-LOH-nee), [1] is an American sausage.Its typical seasonings include black pepper, nutmeg, allspice, celery seed and coriander, and, like mortadella, myrtle berries give it its distinctive flavor.
Common toppings, such as pepperoni or ham, are often offered with requeijão as well – in the case of pepperoni and Catupiry, the combination is sometimes called "catuperoni". Brazil's pizza quattro formaggi , called "quatro queijos", is usually made using mozzarella , requeijão , parmesan and provolone or, sometimes, gorgonzola ; some ...
In North America, Italian sausage most often refers to a style of pork sausage.The sausage is often noted for being seasoned with fennel or anise as the primary seasoning.. In Italy, a wide variety of sausages, very different from the American product, are made.
Pepperoni rolls, a simple yet flavorful snack of pepperoni baked inside soft bread, originated in the early 20th century as a convenient, portable meal for coal miners.
Sodium can also add up quickly, as it's found in most of the ingredients: the crust, cheese, sauce and especially meat toppings like pepperoni and sausage. Look for options with 700 milligrams or ...
Stew meat usually consists of the inexpensive cuts of beef with tough connective tissue. Think: chuck roast and bottom round. It is typically a mix (which is why it isn't labeled as a particular ...
The Italian sausage was initially known as lucanica, [3] a rustic pork sausage in ancient Roman cuisine, with the first evidence dating back to the 1st century BC, when the Roman historian Marcus Terentius Varro described stuffing spiced and salted meat into pig intestines, as follows: "They call lucanica a minced meat stuffed into a casing, because our soldiers learned how to prepare it."