Salsiccia (pronunciation: sallsicha) is a sausage produced typically of pork, even more specifically pork. Depending on the Italian region, different meats can also be present. Furthermore, wine and various spices and natural herbs could be included. In the south of Italy you will discover rather razor-sharp salsiccias. From the look as well as the taste one can assess it with German Mettwurst, as they are produced for example in Thuringia or Nuremberg. In Sicily and other areas, it really is rolled up as a snail. In Lombardy it really is known as luganega and in the Basilicata area as Salsiccia lucanica .
Salsiccia is sold as a fresh sausage beneath the name 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. As well in Risottos it is required in Italy. If the Salsiccia distributed as a ring, you will find the name part curva . There are also salsiccia in the standard, slightly curved sausage shape, as made available from our partner Antica Macelleria Falorni in Greve in Chianti.
SALSICCIA WITH PASTA
Salsiccia fresca is definitely ideal for producing pasta sauces. The practical issue is that she is already flavored and therefore this do the job decreases. Of study course you can Salsiccia likewise for filling pasta use as ravioli or cannelloni. But it is not only suited to pasta, also for stuffing fruit and vegetables (zucchini or peppers) or as meats in soups, eg tomato soup. Or you incorporate bold German and Italian cuisine and served in the wintertime salsiccia with kale. More concepts are welcome!