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Mortadella Bologna PGI from Italy Mortadella with pistachios from Italy. Mortadella (Italian: [mortaˈdɛlla]) [1] is a large salume made of finely hashed or ground cured pork, which incorporates at least 15% small cubes of pork fat (principally the hard fat from the neck of the pig).
Bologna sausage, informally baloney (/ b ə ˈ l oʊ n i / bə-LOH-nee), [1] is an American sausage. Its typical seasonings include black pepper , nutmeg , allspice , celery seed and coriander , and, like mortadella , myrtle berries give it its distinctive flavor.
The Italian sausage was initially known as lucanica, [3] a rustic pork sausage in ancient Roman cuisine, with the first evidence dating back to the 1st century BC, when the Roman historian Marcus Terentius Varro described stuffing spiced and salted meat into pig intestines, as follows: "They call lucanica a minced meat stuffed into a casing, because our soldiers learned how to prepare it."
When asked the difference between sauce and dressing, the answer became a popular meme with a frightening answer: “Sauces add flavor and texture to dishes, while dressings are used to protect ...
It’s no surprise that Americans love pasta—we eat a whole lot of it. According to Statista, about 55% of Americans reported eating pasta regularly in 2022, just behind Italians, who ...
The main difference between hot and mild is the addition of hot red pepper flakes to the spice mix of the former, while that between mild and sweet is the addition of sweet basil in the latter. See also
In Naro town in Agrigento in southwest Sicily, a muffuletta contains sundried tomatoes, salted sardines (or other fish or meat, like preserved tuna or mortadella and salami), and cheese, and is ...
Bolognese sauce, [a] known in Italian as ragù alla bolognese [b] or ragù bolognese (called ragù in Bologna, ragó in Bolognese dialect), is a meat-based sauce associated with the city of Bologna. [2] It is customarily used to dress tagliatelle al ragù and to prepare lasagne alla bolognese.