Salsiccia (pronunciation: sallsicha) is normally a sausage built largely of pork, more specifically pork. According to the Italian region, various other meats may also be present. Furthermore, wine and different spices and herbal products may be included. In the south of Italy you will discover rather razor-sharp salsiccias. From the appearance plus the taste you can compare and contrast it with German Mettwurst, as they are produced for example in Thuringia or Nuremberg. In Sicily and other regions, it is rolled up as a snail. In Lombardy it is known as luganega and in the Basilicata location 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 should use the sausage meats as a pass on or as a meats deposit in pasta sauces. Likewise in Risottos it is desired in Italy. If the Salsiccia sold as a band, you will find the name part curva . You can also find pancetta in the normal, slightly curved sausage shape, as proposed by our spouse Antica Macelleria Falorni in Greve in Chianti.
SALSICCIA WITH PASTA
Salsiccia fresca is usually ideal for making pasta sauces. The practical point is that she is already flavored and therefore this function decreases. Of lessons you can Salsiccia as well for filling pasta work with as ravioli or cannelloni. Nonetheless it isn’t just suited to pasta, also for stuffing fruit and vegetables (zucchini or peppers) or as meats in soups, eg tomato soup. Or you combine bold German and Italian cuisine and dished up in the wintertime salsiccia with kale. More strategies are welcome!