Bagged of ancient production this sausage is obtained from valuable pieces of pork. It is prepared using lean meats and lard. The pieces cut as knife points are mixed with seed, fennel, sweet or hot pepper, sea salt and white wine made from white Malvasia di Gravina grapes. Even the pig casing is washed and soaked in salt, fennel seed and orange peel. The crowns of sausage...
Author Archives: Redazione
The muschiska is a meat that has been dried for about 20 days. It can be mutton, goat or calf, produced in Foggia, especially in Rignano Garganico. The meat must be from sheep, goat or calf, and then must be dried for about 20 days. It can also be topped with chili and garlic. Gargano goat meat comes from kids fed with breast milk, adult animals grazing in and fed with...
The nghiemeridde (or also called turcinelli, gnummareddi, turcinieddi, ‘mboti, marretti) are rolls typical of Puglia, Basilicata and Molise. The nommareddhri are 5 inches rolls of offal (liver, lung and kidney in guts) closed within the gut of lambs or kids, the size of about 5 inches, along with a few leaves of parsley and giant carousel (fennel seeds). Marretti...
Santeramo is famous for “fornelli.” The butcher shops not only sell good horse meat but they cook it in front of you and they serve it in adjacent rooms, the “kitchen”. The horse meat is often the protagonist of many events and “sagre” that take place in Apulian small town especially during the summer. ...
