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Mortadella di Campotosto (popularly called coglioni di mulo) is a salami produced in limited quantities in the territory of the comune (municipality) of Campotosto, in the province of L'Aquila, Abruzzo.
Mortadella Bologna PGI from Italy Mortadella with pistachios from Italy. Mortadella (Italian: [mortaˈdɛlla]) [1] is a large salume made of finely hashed or ground cured pork, which incorporates at least 15% small cubes of pork fat (principally the hard fat from the neck of the pig).
Campotosto is located in the northern part of the province of L'Aquila, south of the border with Lazio, and west of the province of Teramo.It is located in Gran Sasso e Monti della Laga National Park.
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A dish of dry agnolotti pavesi, a type of stuffed pasta, with a Pavese stew-based sauce. Due to the great territorial and historical variety of Lombardy, it is very difficult to identify a unified Lombard cuisine: it makes more sense to identify a continuum of provincial cuisines having similar elements throughout the region.
The origin of tortellini is disputed; both Bologna and Modena, cities in the Emilia-Romagna region of Italy, claim to be its birthplace. [2] The etymology of tortellini is the diminutive form of tortello, itself a diminutive of torta (lit. ' cake ' or ' pie '). [3] The recipe for a dish called tortelletti appears in 1570 from Bartolomeo Scappi.
Vignola (Modenese: Vgnóla; Bolognese: Vgnôla) is a city and comune in the province of Modena (Emilia-Romagna), Italy. Its economy is based on agriculture, especially fruit farming, but there are also mechanical industries and service companies. The city is mostly known as the birthplace of the Renaissance architect Jacopo Barozzi da Vignola.
After they made the Grand Tour of Europe in 1842, they renamed their northern county properties Mantua, and also renamed Tappanville, Ravenna, after the two towns in Italy they had come to love. The town was laid out in the 1840s as Mantua Station, a stop on the Cleveland and Mahoning Valley Railroad .