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In North America, Italian sausage most often refers to a style of pork sausage. The sausage is often noted for being seasoned with fennel or anise as the primary seasoning. In Italy, however, a wide variety of sausages are made, many of which are quite different from the aforementioned product. The most common varieties marketed as "Italian ...
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."
Soppressata is an Italian salume (cured meat product). Although there are many variations, two principal types are made: a cured dry sausage typical of Basilicata, Apulia, [1] and Calabria, and a very different uncured salami, made in Tuscany and Liguria. It is still part of southern Italian cultural heritage that local people (especially in ...
Add cream, tarragon, lemon zest, basil, pasta, and 1 cup pasta water; season with 1 teaspoon salt. Increase heat to medium, bring to a simmer, and cook, tossing and adding more pasta water if ...
Chef Dino Santonicola of Partenope, an authentic Neapolitan restaurant, visited the Good Day kitchen to make a pizza with smoked mozzarella, Italian sausage, and broccoli rabe.
Cotechino Modena. Cotechino Modena or cotechino di Modena (Italian: [koteˈkiːno di ˈmɔːdena]; spelled cotecchino or coteghino in some major dialects, but not in Italian) is a sausage made with pork, fatback, and pork rind recognised as a product with a protected designation of origin (PDO), originating in the Italian city of Modena. [1][2 ...