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Arrabbiata literally means 'angry' in Italian; [2] in Romanesco dialect the adjective arabbiato denotes a characteristic (in this case spiciness) pushed to excess. [1] In Rome, in fact, any food cooked in a pan with a lot of oil, garlic, and peperoncino so as to provoke a strong thirst is called "arrabbiato" (e.g. broccoli arrabbiati).
A wide variety of sausages (Italian: salsiccia, Italian: [salˈsittʃa]; pl.: salsicce) are made in Italy, having evolved through the centuries into many regional varieties. [1] The sausages will typically be either a type of fresh sausage (Italian: salsiccia fresca), or a type of dried sausage (Italian: salsiccia secca).
Ragù di salsiccia. Ragù di salsiccia is an Italian tomato-based sauce. The primary ingredients are tomato purée or chopped tomato and sausage, and additional ingredients can include onion, shallot, carrot, celery, garlic, olive oil, red wine, rosemary, bay leaf, salt, and pepper.
Pasta sauces are generally based on meats or vegetables. Horseradish is often used as a spice and condiment, known in the region as "poor man's truffle". [133] The region produces cheeses such as pecorino di Filiano, canestrato di Moliterno, pallone di Gravina, and padraccio and olive oils such as the Vulture. [134] The peperone crusco (lit.
Bra sausage (Italian: salsiccia di Bra; Piedmontese: sautissa ëd Bra) is a sausage recognized as a prodotto agroalimentare tradizionale (PAT). [1] The sausage is produced in Piedmont , exclusively in the comune (municipality) of Bra , by butchers associated with the Consortium for the Protection and Enhancement of Bra Sausage .
Monsummano Terme is an comune located in the Province of Pistoia, Tuscany, central Italy.It is located in the Valdinievole, and is a popular spa resort.. It is composed of two separate nuclei: Monsummano Alto, of Etruscan origins and with a castle (probably of Lombard origins) and a line of walls, overlook the lower Monsummano, built starting from 1602 around a sanctuary commissioned by ...
Salsiccia cruda (lit. ' raw sausage ') is a spiced raw (cruda) pork sausage produced in northern Italy. The taste of the tartare-type dish is described as soft and buttery. It is often served with toast and olive oil. [1]
Agostino Giusli was the son of Pier Francesco Giusti. His family owned the county of Gazzo Veronese near Verona. Agostino had two children by his wife Alda Malaspina, namely Giovanni Giacomo and Isabella. After his wife's death he also had two illegitimate children (Laura and Antonio) from a relationship with a servant.