Salsiccia (pronunciation: sallsicha) is a sausage produced mainly of pork, extra specifically pork. Depending on Italian region, additional meats can also be present. Furthermore, wine and different spices and natural herbs may be included. In the south of Italy you will see rather sharpened salsiccias. From the look and also the taste you can do a comparison of it with German Mettwurst, because they are produced for example in Thuringia or Nuremberg. In Sicily and other regions, it is rolled up as a snail. In Lombardy it really is known as luganega and in the Basilicata location as Salsiccia lucanica .
Salsiccia is sold as a brand new sausage beneath the name Salsisicca fresca or as an air-dried variant. In the fresh sausage you may use the sausage meats as a spread or as a meat deposit in pasta sauces. Also in Risottos it is needed in Italy. If the Salsiccia distributed as a band, you will find the name element curva . You can also find luganega in the standard, somewhat curved sausage form, as made available from our partner Antica Macelleria Falorni in Greve in Chianti.
SALSICCIA WITH PASTA
Salsiccia fresca is normally ideal for producing pasta sauces. The practical matter is that she is already flavored and therefore this do the job decreases. Of training course you can Salsiccia also for filling pasta make use of as ravioli or cannelloni. Nonetheless it isn’t just suitable for pasta, also for stuffing vegetables (zucchini or peppers) or as meat in soups, eg tomato soup. Or you combine bold German and Italian cuisine and served in the wintertime salsiccia with kale. More suggestions are welcome!