Salsiccia (pronunciation: sallsicha) is normally a sausage manufactured generally of pork, more specifically pork. With respect to the Italian region, other meats can also be present. Furthermore, wine and various spices and natural herbs could be included. In the south of Italy you can find rather sharp salsiccias. From the look plus the taste one can evaluate it with German Mettwurst, as they are produced for example in Thuringia or Nuremberg. In Sicily and other areas, it is rolled up as a snail. In Lombardy it is known as luganega and in the Basilicata region as Salsiccia lucanica .
Salsiccia comes as a brand new sausage under the name Salsisicca fresca or as an air-dried variant. In the fresh sausage you should use the sausage meat as a spread or as a meat deposit in pasta sauces. Likewise in Risottos it really is needed in Italy. If the Salsiccia distributed as a band, you will see the name element curva . There are also pancetta in the standard, slightly curved sausage shape, as provided by our partner 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 for that reason this do the job decreases. Of training you can Salsiccia as well for filling pasta work with as ravioli or cannelloni. But it isn’t only ideal for pasta, but also for stuffing vegetables (zucchini or peppers) or as meat in soups, eg tomato soup. Or you combine bold German and Italian cuisine and dished up in the winter salsiccia with kale. More strategies are welcome!