Search results
Results from the WOW.Com Content Network
Bolognese sauce, [ a ] known in Italian as ragù alla bolognese[ b ] or ragù bolognese (called ragù in the city of Bologna, ragó in Bolognese dialect), is a meat-based sauce in Italian cuisine, typical of the city of Bologna. [ 2 ] It is customarily used to dress tagliatelle al ragù and to prepare lasagne alla bolognese.
Tortellini is a type of stuffed pasta typical of the Italian cities of Bologna and Modena, in the Emilia-Romagna region. Traditionally it is stuffed with a mix of meat (pork loin, prosciutto, mortadella), Parmesan cheese, egg and nutmeg and served in capon broth (in brodo di cappone). [1] In the area of origin it is usually sold fresh or home-made.
Bolognese (native name: bulgnaiṡ, Emilian: [bul̪ˈɲai̯z̺]) is a dialect of Emilian spoken in the most part in the city of Bologna and its hinterland (except east of the Sillaro stream), but also in the district of Castelfranco Emilia in the province of Modena, and in the towns of Sambuca Pistoiese (), Cento, Sant'Agostino, and Poggio Renatico (province of Ferrara).
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). It is traditionally flavoured with peppercorns, but modern ...
Bologna sausage. Pre-sliced American bologna. Bologna sausage, informally baloney (/ bəˈloʊni / bə-LOH-nee), [1] is a sausage derived from the Italian mortadella, a similar-looking, finely ground pork sausage, named after the city of Bologna (IPA: [boˈloɲɲa] ⓘ). Typical seasonings for bologna include black pepper, nutmeg, allspice ...
Salumi (sg.: salume, Italian: [saˈluːme]) are Italian meat products typical of an antipasto, predominantly made from pork and cured. Salumi also include bresaola, which is made from beef, and some cooked products, such as mortadella and prosciutto. The word salume, 'salted meat', derives from the Latin sal, 'salt'. Examples of salumi include:
Capocollo. Capocollo[1] (Italian: [kapoˈkɔllo]) [2] or coppa (Italian: [ˈkɔppa]) [3] is an Italian and French (Corsica) pork cold cut (salume) made from the dry-cured muscle running from the neck to the fourth or fifth rib of the pork shoulder or neck. It is a whole-muscle salume, dry cured, and typically sliced very thinly.
Genoa salami in the United States is a variety of dry, cured, unsmoked salami. It is normally made from coarsely ground pork, but may also contain a small amount of beef and has a natural casing. Under US regulations, it must have a moisture to protein ratio of no more than 2.3:1, [1] as contrasted with dry or hard salami, which are limited to ...