"meats, including venison and poultry (mostly turkey). Goose salami is traditional in parts of Northern Italy. Salami has also been made from horse meat. In the Provence region of France, donkey meat is used for salami as well, the product being sold in street markets. Typical additional ingredients include: The maker usually ferments the raw meat mixture for a day, then stuffs it into either an edible natural or inedible cellulose casing, and hangs it up to cure. Some recipes apply heat to about 40 °C (104 °F) to accelerate fermentation and drying. Higher temperatures (about 60 °C (140 °F))"
"Genoa salami Genoa salami is a variety of salami commonly believed to have originated in the area of Genoa. It is normally made from pork, but may also contain veal. It is seasoned with garlic, salt, black and white peppercorns, and red or white wine. Like many Italian sausages, it has a characteristic fermented flavor. The original Genoese name for this kind of sausage is the ""salame (di) Sant'Olcese"", which is a """"prodotto agroalimentare tradizionale"""" (traditional agricultural food product), and originates in the hilly interior of Genoa's hinterland where pigs are traditionally easily maintained on acorns, chestnuts, and hazelnuts of"
"also a popular Southern Italian dry fermented sausage made of coarsely minced pork meat. In Northeast Italy, traditional dry fermented salami sausages made of fresh pork display unique organoleptic sensory profiles characterized by accented acidity, slight sourness, and elastic semi hard consistency. Other popular dry salamis in Italy are mainly made from a combination of pork and small bits of beef, seasoned with garlic; pepperoni is also made of pork and beef, and is usually smoked; and chorizo is highly spiced and smoked. Hungarian-type salami is a specialty in salami production, because it is first slightly smoked and mold-ripened afterward."
"Sopressa Sopressa is an Italian aged salami, produced with pork, lard, salt, pepper, spices and garlic. It is a typical product of Veneto, in northern Italy. The sopressa is a salami, typical of the Venetian culinary tradition and for this reason there are various types (such as sopressa Treviso), Sopressa Vicentina, produced in the province of Vicenza, has been awarded the Protected Geographical Status by the European Union. Moreover, in the site of Veneto Region you can view the production specification of this product (divided into eight articles). In order to protect Soprèssa Vicentina from easy counterfeiting and for greater"
"Sibiu Salami Sibiu Salami, also known as Salam de Sibiu, is a Romanian variety of salami made with pork's meat, pork's fat, salt and condiments. In 2016, the Salam de Sibiu has been registered as a protected geographical indication (PGI) product in the European Union. In 1885, an Italian named Filippo Dozzi emigrated to Romania to work as a bricklayer. Originated from north-eastern Italy (Frisanco), Filippo Dozzi moved with his wife near Piatra Arsă's quarry in the former village of Poiana Țapului. Besides being a bricklayer, Dozzi had also a passion for sausages. He noted that weather conditions of Sinaia"
"Chocolate salami Chocolate salami is a Portuguese and Italian dessert made from cocoa, broken biscuits, butter, eggs and a bit of port wine or rum. The dessert became popular across Europe and elsewhere, often losing alcohol as an ingredient along the way. One example of such equivalent dish is Lithuanian desert tinginys (Lithuanian: lazy), which is made out if cocoa, broken biscuits, condensed milk and butter, and sometimes nuts, however alternative recipes exist under the same name of the dish. Chocolate salami is not a meat product. The appellation ""salami"" stems from physical resemblance. Like salami, chocolate salami is formed"
"do not contain food preservatives, and have a shelf life of less than two months. It has also been described as having an average shelf life of 40 days. In this region, the production of culatello and strolghino runs concurrently, since strolghino is prepared from leftover cuts of culatello. ""Exquisite"" is a small company based in Soragna, Parma that produces strolghino. Some products labeled as strolghino may be counterfeits, actually being a different type of salami or modified salami. Those labeled as strolghino that have a hard texture or spicy/salty flavor are not authentic. Strolghino Strolghino is a salame in"
"Soppressata Soppressata is an Italian dry salami. Even if there are many variations, two principal types are made: a cured dry sausage typical of Basilicata, Apulia, and Calabria, and a very different uncured salame, made in Tuscany and Liguria. It is part of southern Italian cultural heritage, much more than in the north, that locals (especially in the smaller rural towns) will still slaughter the pig themselves and make their own soppressata, along with other cured meats as a tradition: nothing goes to waste. Soppressata is sometimes prepared using ham. ""Soppressata di Basilicata"" is mainly produced in Rivello, Cancellara, Vaglio,"
"spicy peppers. Pepperoni is a cured dry sausage similar to the spicy salamis of southern Italy, such as ""salsiccia Napoletana piccante,"" a spicy dry sausage from Naples, or the ""soppressata"" from Calabria. The main differences are that pepperoni has a finer grain (akin to ""salami"" of Milan, a spiceless regional variant of salami), is usually softer, and is produced with the use of an artificial casing (instead Italian ""salami"" are produced using natural gut for casing and are made of pure pork). Pepperoni is mass-produced to meet the demand for the sausage. In most of Italy ""pepperoni"" would be considered"
"chocolate). In Italy, it is also called English salami (salame inglese) Chocolate salami Chocolate salami is a Portuguese and Italian dessert made from cocoa, broken biscuits, butter, eggs and a bit of port wine or rum. The dessert became popular across Europe and elsewhere, often losing alcohol as an ingredient along the way. One example of such equivalent dish is Lithuanian desert tinginys (Lithuanian: lazy), which is made out if cocoa, broken biscuits, condensed milk and butter, and sometimes nuts, however alternative recipes exist under the same name of the dish. Chocolate salami is not a meat product. The appellation"
"Strolghino Strolghino is a salame in Italian cuisine that is prepared from pork. It is thin, with an average weight of 300 grams, and may be prepared from the ""lean leg meat"" of the domestic pig. Leftover cuts of meat from the preparation of ""culatello"" prosciutto are typically used. It may be prepared from parts of the pig that are not used in ham. Strolghino may only be available for only a few months in some areas. It may have a relatively short curing time of 15–20 days, which results in a very tender product resembling ""fresh, raw sausage meat""."
"Salami Salami (singular salame) is a type of cured sausage consisting of fermented and air-dried meat, typically beef or pork. Historically, salami was popular among southern and central European peasants because it can be stored at room temperature for up to 40 days once cut, supplementing a potentially meager or inconsistent supply of fresh meat. Countries and regions across Europe make their own traditional varieties of salami. The word ""salami"" in English comes from the plural form of the Italian ""salame."" It is a singular or plural word in English for cured meats of a European (particularly Italian) style. In"
"fatty texture, and is often more expensive than most other ""salumi"". In many countries, it is often sold as a gourmet food item. It is usually sliced thin for use in antipasto or sandwiches such as muffulettas, Italian grinders and subs, and panini' as well as some traditional Italian pizza. Two particular varieties, ""Coppa Piacentina"" and ""Capocollo di Calabria"", have Protected Designation of Origin status under the Common Agricultural Policy of European Union law, which ensures that only products genuinely originating in those regions are allowed in commerce as such. Five additional Italian regions produce capicollo, and are not covered"
"""restorative"" or ""curative"". There are three types of balsamic vinegar: There are also many products that contain ""Aceto Balsamico di Modena IGP"" as an ingredient, such as glazes or other condiments. Only two consortia produce true traditional balsamic vinegar, Modena and neighboring Reggio Emilia. True balsamic vinegar is made from a reduction of pressed Trebbiano and Lambrusco grapes. The resulting thick syrup, called ""mosto cotto"" in Italian, is subsequently aged for a minimum of 12 years in a battery of several barrels of successively smaller sizes. The casks are made of different woods like chestnut, cherry, oak, mulberry, ash and"
"and the Soviet Union. Nowadays, the Salam de Sibiu is produced in Sinaia, Sibiu, Bacău, Călărași, Feldioara, and Filipeștii de Pădure. In 2014, more than 3,000 tons were produced. Sibiu Salami Sibiu Salami, also known as Salam de Sibiu, is a Romanian variety of salami made with pork's meat, pork's fat, salt and condiments. In 2016, the Salam de Sibiu has been registered as a protected geographical indication (PGI) product in the European Union. In 1885, an Italian named Filippo Dozzi emigrated to Romania to work as a bricklayer. Originated from north-eastern Italy (Frisanco), Filippo Dozzi moved with his wife"
"which should not be confused for genuine pecorino Romano which is an Italian product recognized and protected by the laws of the European Community. Unlike the Italian cheese, American Romano is milder and uses cow's milk instead of sheep's milk. Pecorino Romano Pecorino Romano () is a hard, salty Italian cheese, often used for grating, made out of sheep's milk (the Italian word ""pecora"", from which the name derives, means sheep). Pecorino Romano was a staple in the diet for the legionaries of ancient Rome. Today, it is still made according to the original recipe and is one of Italy's"
"Spaghetti Westerns have little to do with spaghetti other than using the name as a shorthand for Italian. The BBC television program ""Panorama"" featured a hoax program about the spaghetti harvest in Switzerland on April Fools' Day, 1957. Spaghetti Spaghetti (; sing. ""spaghetto"") is a long, thin, solid, cylindrical pasta. ""Spaghettoni"" is a thicker form of spaghetti, while ""capellini"" is a very thin spaghetti. It is a staple food of traditional Italian cuisine. Like other pasta, spaghetti is made of milled wheat and water and sometimes enriched with vitamins and minerals. Authentic Italian spaghetti is made from durum wheat semolina,"
"flavor or appearance of the salami. Salami Salami (singular salame) is a type of cured sausage consisting of fermented and air-dried meat, typically beef or pork. Historically, salami was popular among southern and central European peasants because it can be stored at room temperature for up to 40 days once cut, supplementing a potentially meager or inconsistent supply of fresh meat. Countries and regions across Europe make their own traditional varieties of salami. The word ""salami"" in English comes from the plural form of the Italian ""salame."" It is a singular or plural word in English for cured meats of"
"the cooking liquid (high in gelatin) thickens to bind everything together. It is similar to the English brawn and the German ""Presskopf"" (Austrian ""Presswurst""). ""Sopressa Veneta"" got its name from the practice of pressing the salami between planks of wood resulting in a straight, flattened shape. The northern Italian version from Vicenza, in the Veneto region, did away with the pressed shape and has become an international favorite. Soppressata Soppressata is an Italian dry salami. Even if there are many variations, two principal types are made: a cured dry sausage typical of Basilicata, Apulia, and Calabria, and a very different"
"that come with it. Additionally, salami with coriander essential oil shows improvements in the sensory attributes of taste, odor, texture, brightness, and red colour intensity. Salami varieties include: Many Old World salami are named after their region or country of origin—such as Arles, Genoa, Hungarian, and Milano salami. Many are flavored with garlic. Some types—including some varieties from Spain (""salchichón""), Hungary (pick salami), and Italy (such as Neapolitan varieties that led to American pepperoni) include paprika or chili powder. Varieties also differ by coarseness or fineness of the chopped meat and size and style of the casing. Naples-type salami is"
"as bologna or pepperoni. Similar types of sausages are found in the Middle East, where various meats like beef, lamb, and mutton are used; or in China, where ""lap cheong"" (translated as ""waxed intestines"") are usually pork. Likewise, in eastern Europe, Hungarian salami is quite popular. Hungarian salami is ""intensively smoked, and then its surface is inoculated with mold starters or spontaneous mold growth."" A traditional ""salami"", with its typical marbled appearance, is made from beef or pork (sometimes specifically veal). Beef is usual in halal and kosher salami, which never include pork for religious reasons. Makers also use other"
"Spaghetti Spaghetti (; sing. ""spaghetto"") is a long, thin, solid, cylindrical pasta. ""Spaghettoni"" is a thicker form of spaghetti, while ""capellini"" is a very thin spaghetti. It is a staple food of traditional Italian cuisine. Like other pasta, spaghetti is made of milled wheat and water and sometimes enriched with vitamins and minerals. Authentic Italian spaghetti is made from durum wheat semolina, but elsewhere it may be made with other kinds of flour. Typically the pasta is white because refined flour is used, but whole wheat flour may be added. Originally, spaghetti was notably long, but shorter lengths gained in"
"""Szegedi téliszalámi"", a Hungarian winter salami, is made of raw pork, bacon, salt, spices, sugars, and sodium nitrite. The Mangalitsa pork breed, with horse large intestine used as its casing to preserve and serve it. This type acquires a grey mold cover on it and has a firm texture and excellent keeping quality after a 30% weight loss reached in 3 to 4 months. Dry fermented sausage ('salami aeros') is an important product of the Greek meat industry with an annual production of about 10 000 tons. Its manufacture varies depending on the skill and experience of the meat manufacturer"
"the local Mediterranean woodlands. Being pressed between the sea, hills and the mountains, Genoa traditionally had no plains on which to raise cattle, so in traditional Genoese cuisine, pork features rather heavily as a readily available substitute. Genoa salami Genoa salami is a variety of salami commonly believed to have originated in the area of Genoa. It is normally made from pork, but may also contain veal. It is seasoned with garlic, salt, black and white peppercorns, and red or white wine. Like many Italian sausages, it has a characteristic fermented flavor. The original Genoese name for this kind of"
"Salva (cheese) Salva Cheese from Crema is a PDO table cow’s milk cheese, made with raw curd; it is a washed rind cheese that undergoes a medium or long aging period. Salva is traditionally eaten in the central plain of Lombardy and produced particularly in the area of Crema, Bergamo and Brescia. It is also produced in the provinces of Lecco, Lodi and Milan. Salva has many similarities to quartirolo, as well as differences, like longer aging and a major aromatic complexity. Its name comes from the idea of “salvare il latte”, which is the tradition of using or saving"
"meat and cheese filled ravioli served in chicken broth. It is often followed by ""salama da sugo"", a very big, cured sausage made from a selection of pork meats and spices kneaded with red wine. Seafood is also an important part of the local tradition, that boast rich fisheries in the Po delta lagoons and Adriatic sea. Pasta with clams and grilled or stewed eel dishes are especially well-known. Popular food items include also ""zia"" garlic salami and the traditional ""coppia"" bread, protected by the IGP (Protected Geographical Status) label. Not unusual is the typical kosher salami made of goose"
"consumer protection, the ""Consorzio di Tutela della Soprèssa Vicentina DOP"" has emerged, which brings together 4 local producers scattered around Vicenza. Sopressa Sopressa is an Italian aged salami, produced with pork, lard, salt, pepper, spices and garlic. It is a typical product of Veneto, in northern Italy. The sopressa is a salami, typical of the Venetian culinary tradition and for this reason there are various types (such as sopressa Treviso), Sopressa Vicentina, produced in the province of Vicenza, has been awarded the Protected Geographical Status by the European Union. Moreover, in the site of Veneto Region you can view the"
"mask their taste. Its name derives from , the Italian name for fennel. Finocchiona's ingredients are chopped pork meat (generally cheek, shoulder, or belly), fennel seeds, red wine, salt, and pepper. It is fermented and then dried for not less than five months. Also, a variant, sbriciolona, is prepared with a coarser grind, and undergoes a shorter drying (not more than a month). This product has to be cut into larger slices than the typical finocchiona and is consumed using a fork and a knife because it tends to crumble. Finocchiona Finocchiona () is a salami variety, typical of Tuscany,"
"Ciauscolo Ciauscolo (; sometimes also spelled ""ciavuscolo"" or ""ciabuscolo"") is a variety of Italian salame, typical of the Marche region (especially in the Province of Macerata), although it is also widely used in nearby Umbria (especially in the territory of Foligno and part of northern Valnerina). Ciauscolo is a smoked and dry-cured sausage, made from pork meat and fat cut from the shoulder and belly. It is spiced with black pepper and garlic, and white wine. The meat is finely ground, mixed with the spices and cure, stuffed into wide hog middles, and left for a 12- to 24-hour drying"
"contain beef. Fennel seeds and chilli are generally used as the primary spices in the South of Italy, while in the center and North of the country black pepper and garlic are more often used. In Apulia ""salsiccia"" is called ""zampina"" (plural ""zampine""). A different type of sausage that is popular in Italy, found in many varieties, is ""salame"" (plural ), made from coarsely ground meat (pork or beef) mixed with fat, salted and dried. Spices are added as for ""salsiccia"". ""Salami"" are ready-to-eat as purchased; typically, they are sliced thinly for consumption and eaten cold, for instance as ""salumi""."
"rather than a process solely based on scientific and technological means of production. This type of traditional sausage, which undergoes an adventitious fermentation, is of superior quality compared to those inoculated with starters and made in industrial scale. The quality of this type of traditional salami is often more expensive due to its high quality. In Germany, Westphalian salami is made with fast technology from pork meat, pepper, garlic, and sometimes mustard seeds, and is smoked, firm, sliceable product with a distinct fermentation/sour flavor. The sausages are stuffed into large-diameter casings and ripened by lowering the temperature from 24 °C"
"stop the fermentation when the salami reaches the desired pH, but the product is not fully cooked (75 °C (167 °F) or higher). Makers often treat the casings with an edible mold (""Penicillium"") culture. The mold imparts flavor, helps the drying process, and helps prevent spoilage during curing. Though completely uncooked, salami are not raw, but cured. ""Salame cotto""—typical of the Piedmont region in Italy—is cooked or smoked before or after curing to impart a specific flavor but not for any benefit of cooking. Before cooking, a ""cotto salame"" is considered raw and not ready to eat. Three major stages"
"courses. Salva (cheese) Salva Cheese from Crema is a PDO table cow’s milk cheese, made with raw curd; it is a washed rind cheese that undergoes a medium or long aging period. Salva is traditionally eaten in the central plain of Lombardy and produced particularly in the area of Crema, Bergamo and Brescia. It is also produced in the provinces of Lecco, Lodi and Milan. Salva has many similarities to quartirolo, as well as differences, like longer aging and a major aromatic complexity. Its name comes from the idea of “salvare il latte”, which is the tradition of using or"