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Pancetta is an Italian form of side bacon, sold smoked or unsmoked (aqua). It is generally rolled up into cylinders after curing. Pancetta is known for having a strong flavour, [8] [1] and is often used as an ingredient in pasta dishes such as Carbonara. Back bacon contains meat from the loin in the middle of the back of the pig.
One 30-g serving of pancetta contains around 5.0 g of protein, 11.0 g of fat, and 20–25 mg of cholesterol. One serving comprises between 15 and 22 percent of the accepted daily value of fats. [11] [12] Despite its high portion of daily fat value, pancetta has a lower fat content than other bacon products. [13]
Stromboli, also known as pizza arrotolata (Italian for "rolled-up pizza"), is a type of baked turnover filled with various Italian cheeses (typically mozzarella) and usually Italian cold cuts (typically meats such as salami, capocollo and bresaola) or vegetables, served hot. The dough used is either Italian bread dough or pizza dough.
Below, you’ll find ten of my favorite meats for a charcuterie board for every taste, from spicy pepperoni to rich prosciutto. Even better, you’ll find pairing suggestions and tips for ...
Let cool and wrap the pizza crust in foil. Store on the counter for up to 2 days. ... Repeat with remaining dough, jam, burrata, arugula, prosciutto, oil, salt, and pepper for a total of 4 ...
It is made from shoulder and loin meat, prosciutto trimmings and fat. It is 80 percent lean meat; 25 percent is prosciutto (ham), and 20 percent is pancetta. The meat is minced and mixed with salt, pepper and white wine. [43] Ventricina vastese. Other salumi of this region are: Aquila salami [44] Abruzzo salami [45] Annoia [46]
Calzone [a] [1] is an Italian oven-baked turnover, made with leavened dough. [2] [3] It originated in Naples in the 18th century. [4]A typical calzone is made from salted bread dough, baked in an oven and stuffed with prosciutto or salami, mozzarella or ricotta, and Parmesan or pecorino, as well as an egg. [4]