- A wide
variety of
sausages (Italian:
salsiccia, Italian: [salˈsittʃa]; pl.: salsicce) are made in Italy,
having evolved through the
centuries into many...
- sauce).
Other types are ragù alla
napoletana (Neapolitan ragù), ragù di
salsiccia, ragù alla
barese (ragù from Bari,
sometimes made with
horse meat), ragù...
- Ragù di
salsiccia is a
variety of ragù. The
primary ingredients are
tomato purée or
chopped tomato and sausage, and
additional ingredients can include...
-
Salamini italiani alla
cacciatora Salsiccia (lit. 'sausage'),
salsiccia cruda, (lit. 'raw sausage'),
salsiccia di Bra,
salsiccia di
Calabria Saltimbocca Sanguinaccio...
-
Salsiccia cruda (lit. 'raw sausage') is a ****ed raw (cruda) pork
sausage produced in
northern Italy. The
taste of the tartare-type dish is described...
-
beginning in the 13th century.
Sausages in
Italian cuisine (Italian:
salsiccia, Italian: [salˈsittʃa], pl. salsicce) are
often made of pure pork. Sometimes...
-
Spaghetti alla
chitarra (Italian: [spaˈɡetti ˌalla kiˈtarra]), also
known as
maccheroni alla chitarra, is a
variety of egg
pasta typical of the Abruzzo...
-
Agnolotti con
ripieno di
coniglio alla
crema di
porcini Agnolotti ripieni di
salsiccia e
radicchio Italy portal Food
portal Piedmontese cuisine List of pasta...
-
debrecener (Hungarian:
debreceni kolbász, German: Debre(c)ziner, Italian:
Salsiccia di Debrecen) is a pork
sausage of
uniform fine
texture and reddish-orange...
- Bra
sausage (Italian:
salsiccia di Bra; Piedmontese:
sautissa ëd Bra) is a
sausage recognized as a
prodotto agroalimentare tradizionale (PAT). The sausage...
