 | This article relies largely or entirely on a single source. Relevant discussion may be found on the talk page. Please help improve this article by introducing citations to additional sources. Find sources: "Ciccioli" – news · newspapers · books · scholar · JSTOR (March 2024) |
Ciccioli are pressed cakes of fatty pork. They are known under this name in Emilia-Romagna, being popular in Modena, Reggio Emilia, Bologna, Parma, Piacenza, and Romagna. In Naples and Apulia they are called cicoli, in Lazio and Umbria sfrizzoli, and in Calabria risimugli.
Ciccioli are made by compressing, drying, and aging fatty, leftover pieces of pork. These scraps are compressed using a special press where the meat is wrapped in sack cloth, then slowly squeezed over several weeks to remove excess liquid. They can either be prepared in a wet preparation that can be sliced and served, or in a very dry, crunchy, chip-like form often called ciccioli frolli. They result also as leftovers from the preparation of strutto.
See also
References
- Ledgeway, Adam (2009). Grammatica diacronica del napoletano. Beihefte zur Zeitschrift für romanische Philologie (in Italian). Tübingen: Max Niemeyer. p. 512. ISBN 978-3-484-52350-0.
Bibliography
- Guarnaschelli Gotti, Marco (2007) . Università degli Studi di Scienze Gastronomiche (ed.). Grande enciclopedia illustrata della gastronomia. DOC (in Italian). Milan: Mondadori. p. 302. ISBN 978-88-04-56749-3.
External links
- Everything2 Article
- Italian web page about ciccioli with photographs
- Italian article on ciccioli frolli
 | This meat-related article is a stub. You can help Misplaced Pages by expanding it. |
 | This Italian cuisine–related article is a stub. You can help Misplaced Pages by expanding it. |