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'Nduja PDF Print
Ricette tipiche - Calabria

'Nduja alt

The 'Nduja (French andouille Anduill Ò) Ò (a nduja) is a typical soft salami from Calabria and very spicy.

It is produced mainly in the area of Spilsby (VV), but imitations of the product in question today, but of comparable quality, are now produced or otherwise available in the entire region, so as to be typically associated with a food, as with the chili in all Calabria.
Prepared with the fat of the pig, with the addition of hot peppers from Calabria, is kept in the blind gut (orba), only to be smoked.
It can be eaten spread on slices of toasted bread, preferably hot, or fried to the base of a sauce or a tomato sauce with garlic on the pizza before the other seasonings if raw, or fresh from the oven, slices of cheese semi-dry or in omelets.

Historically, the 'nduia is a simple dish, created to use scraps of meat of the pig spleen, stomach, intestines, lungs, esophagus, heart, trachea, pharynx and soft parts of retrobocca, Carneia portions of the head, furriers muscles, lymph nodes, fat in various regions, etc.. In Cosenza were added to these ingredients, the pork rind with a knife to cut very small pieces. The geography of the traditional 'nduja has been verified by Corrado Barberis and Saverio Di Bella. Commercial success is the origin of the current changes in the composition of stessa.La nduja melicucchese is a variant of the classic and most famous salami from Calabria. This is a brawn to which are added frittole cut into small pieces, a larger amount of chili pepper and chili sauce and some pork offal cooked in coddara and finely chop.

 

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