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Prosciutto (/prəˈʃuːtoʊ, proʊˈ-/ prə-SHOO-toh, proh-; Italian: [proʃˈʃutto]), also
known as
prosciutto crudo, is an uncooked, unsmoked, and dry-cured ham...
-
approximately 8 to 10
months to complete, jamón
serrano cures in 9–12 months,
prosciutto di
Parma takes more than 12 months, and
Iberian ham can take up to 2 years...
- 'salt'.
Salumi include:
Prosciutto – dry-cured ham,
thinly sliced and
served uncooked (
prosciutto crudo)
Prosciutto di
Parma Prosciutto di San
Daniele Speck...
- (Tuscany)
Prosciutto di B****iano (Lazio)
Prosciutto di
Venticano (Campania)
Prosciutto di
Faeto (Apulia)
Prosciutto della Majella (Abruzzo)
Prosciutto crudo...
-
calzone is made from
salted bread dough,
baked in an oven and
stuffed with
prosciutto or salami,
mozzarella or ricotta, and
Parmesan or pecorino, as well as...
- Switzerland). It
consists of veal that has been
wrapped (lined) with
prosciutto and sage and then
marinated in wine, oil or salt water,
depending on the...
- di Cuneo,
prosciutto del Montefeltro,
prosciutto di agnello,
prosciutto di Carpegna,
prosciutto di Modena,
prosciutto di Norcia,
prosciutto di Parma,...
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Garganelli (Italian: [ɡarɡaˈnɛlli]; Romagnol: garganéi) are a type of egg-based
pasta from the Emilia-Romagna
region of Italy. They are
formed by rolling...
-
wrapped in
shortcrust pastry. Some
recipes include wrapping the
contents in
prosciutto, or dry-cured ham,
which helps retain moisture while preventing the pastry...
- Emilia-Romagna region.
Traditionally it is
stuffed with a mix of meat (pork loin,
prosciutto, mortadella),
Parmesan cheese, egg, and
nutmeg and
served in
capon broth...
