Salsiccia (pronunciation: sallsicha) is normally a sausage manufactured largely of pork, considerably more specifically pork. Depending on Italian region, various other meats can also be present. In addition, wine and different spices and herbs could be included. In the south of Italy you will discover rather sharpened salsiccias. From the look and also the taste you can compare it with German Mettwurst, because they are produced for instance in Thuringia or Nuremberg. In Sicily and other regions, it is rolled up as a snail. In Lombardy it really is referred to as luganega and in the Basilicata location as Salsiccia lucanica .
Salsiccia comes as a brand new sausage under the brand Salsisicca fresca or as an air-dried variant. In the fresh sausage you can utilize the sausage meats as a pass on or as a meats deposit in pasta sauces. Also in Risottos it is wanted in Italy. If the Salsiccia purchased as a ring, you will find the name aspect curva . There are also salsiccia in the standard, somewhat curved sausage form, as provided by our partner Antica Macelleria Falorni in Greve in Chianti.
SALSICCIA WITH PASTA
Salsiccia fresca is certainly ideal for making pasta sauces. The practical thing is that she actually is already flavored and for that reason this do the job decreases. Of training you can Salsiccia likewise for filling pasta employ as ravioli or cannelloni. But it isn’t just well suited for pasta, but also for stuffing fruit and vegetables (zucchini or peppers) or as meat in soups, eg tomato soup. Or you combine bold German and Italian cuisine and served in the winter salsiccia with kale. More thoughts are welcome!