Salsiccia (pronunciation: sallsicha) is definitely a sausage produced usually of pork, more specifically pork. Depending on Italian region, other meats can also be present. In addition, wine and various spices and natural herbs could be included. In the south of Italy you can find rather sharp salsiccias. From the look as well as the taste one can do a comparison of it with German Mettwurst, as they are produced for instance in Thuringia or Nuremberg. In Sicily and other areas, it is rolled up as a snail. In Lombardy it really is referred to as luganega and in the Basilicata region as Salsiccia lucanica .
Salsiccia is sold as a brand new sausage beneath the brand Salsisicca fresca or as an air-dried variant. In the fresh sausage you can utilize the sausage meat as a spread or as a meat deposit in pasta sauces. As well in Risottos it really is required in Italy. If the Salsiccia distributed as a band, you will see the name part curva . You can also find salsiccia in the standard, slightly curved sausage form, as offered by our spouse Antica Macelleria Falorni in Greve in Chianti.
SALSICCIA WITH PASTA
Salsiccia fresca is normally ideal for making pasta sauces. The practical point is that she is already flavored and therefore this job decreases. Of training course you can Salsiccia also for filling pasta employ as ravioli or cannelloni. Nonetheless it isn’t just ideal for pasta, 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 offered in the winter salsiccia with kale. More tips are welcome!