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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).
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."
However, the sausage is originally from Southern Italy, deriving from the Italic tribe called the Lucanians, which lived in Basilicata and Calabria in pre-Roman Italy. Lucanian soldiers spread the sausage called Lucanica to Rome and from there to other parts of the Latin-speaking empire, where it survives in many languages in similar form, for ...
So, which pasta reigns supreme? Keep scrolling for a complete ingredient list and watch the episode above for a step-by-step tutorial. Ingredients. Pasta. Sweet Italian sausage. Olive oil. Fennel ...
In the UK polony can also be used for the pork sausage instead of bologna [2] [9] In New Zealand "polony" is a type of cocktail sausage with pink or red artificially-coloured skin similar to, but much smaller than, a saveloy. Miniature polonies in New Zealand are called "Cheerios" and are eaten boiled.In Aotearoa/NZ, polony is called 'Luncheon ...
Lobster Mac and Cheese. Hello, dinner date idea! Large chunks of lush lobster are folded into four different types of cheese and topped with crunchy panko breadcrumbs for the ultimate way to spoil ...
Salami (/ s ə ˈ l ɑː m i / sə-LAH-mee; sg.: salame) is a salume consisting of fermented and air-dried meat, typically pork.Historically, salami was popular among Southern, Eastern, and Central European peasants because it can be stored at room temperature for up to 45 days once cut, supplementing a potentially meager or inconsistent supply of fresh meat.
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