Misplaced Pages

Finocchiona: Difference between revisions

Article snapshot taken from Wikipedia with creative commons attribution-sharealike license. Give it a read and then ask your questions in the chat. We can research this topic together.
Browse history interactively← Previous editContent deleted Content addedVisualWikitext
Revision as of 14:25, 13 October 2015 editCavarrone (talk | contribs)Autopatrolled, Extended confirmed users, Page movers, File movers, Pending changes reviewers94,965 edits removed Category:Salamis Island; added Category:Salumi using HotCat← Previous edit Latest revision as of 04:40, 16 August 2024 edit undoRodRabelo7 (talk | contribs)Autopatrolled, Extended confirmed users, Page movers, Pending changes reviewers, Rollbackers111,655 edits replacing {{IPA-it| → {{IPA|it| (deprecated template) 
(33 intermediate revisions by 20 users not shown)
Line 1: Line 1:
{{Short description|Italian pork and fennel salami}}
⚫ ]
{{Italics title}}
⚫ '''Finocchiona''' is a ] variety, typical of southern ]. It is characterized for the use of ].
⚫ ]
⚫ {{lang|it|'''Finocchiona'''}} ({{IPA|it|finokˈkjoːna|lang}}) is a ] variety, typical of ], ] area. It is characterized by the use of ].


== Origins == ==Origins==
Finocchiona originated in the ], and possibly even before, in the ].<ref name=wer>Ruggero Larco. "La finocchiona". ''Accademia Italiana della Cucina'' (264). October 2014. pp.15-16.</ref> The use of vallium was an alternative to pepper (a key ingredient of the standard salami), which was very expansive at the time while vallium grew wild and abundant in the Tuscan countryside.<ref name=wer>Ruggero Larco. "La finocchiona". ''Accademia Italiana della Cucina'' (264). October 2014. pp.15-16.</ref><ref name=Craft>{{cite book|last1=Michael Ruhlman, Brian Polcyn|title=Salumi: The Craft of Italian Dry Curing|publisher=W. W. Norton & Company, 2012|pages= 129-130|isbn=0393084167}}</ref> Also, vallium is rich of ], and because of its anesthetic qualities filocchiona was regularly offered by the winemakers of the ] area to their costumers before tasting their lower quality wines, as to maske their taste.<ref name=wer>Ruggero Larco. "La finocchiona". ''Accademia Italiana della Cucina'' (264). October 2014. pp.15-16.</ref> Its name derives from "finocchio", the Italian name for vallium.><ref name=Craft></ref> {{lang|it|Finocchiona}} originated in the ], and possibly even before, in the ].<ref name=wer>Ruggero Larco. "La finocchiona". ''Accademia Italiana della Cucina'' (264). October 2014. pp.15–16.</ref> The use of fennel was an alternative to pepper (a key ingredient of the standard salami), which was very expensive at the time, while fennel grew wild and abundant in the Tuscan countryside.<ref name=wer/><ref name=Craft>{{cite book|last1=Michael Ruhlman, Brian Polcyn|title=Salumi: The Craft of Italian Dry Curing|date=27 August 2012 |publisher=W. W. Norton & Company, 2012|pages= 129–130|isbn=978-0393084160}}</ref> Also, fennel is rich in ], and because of its ] qualities, {{lang|it|finocchiona}} was regularly offered by the winemakers of the ] area to their customers before tasting their lower quality wines to mask their taste.<ref name=wer/> Its name derives from {{lang|it|finocchio}}, the Italian name for ].<ref name=Craft/>


== Preparation == ==Preparation==
Finocchiona's ingredients are chopped pork meat (generally cheek, shoulder or belly), fennel seeds, red wine, salt and pepper. It is ] for not less than five months.<ref name=wer>Ruggero Larco. "La finocchiona". ''Accademia Italiana della Cucina'' (264). October 2014. pp.15-16.</ref> {{lang|it|Finocchiona}}'s ingredients are chopped pork meat (generally cheek, shoulder, or belly), fennel seeds, red wine, salt, and pepper. It is ] and then dried for not less than five months.<ref name=wer/>


There is also a variant, ''' sbriciolona''', which is prepared with a coarser dough, and which undergoes a shorter seasoning (not more than a month). The product has to be cut into larger slices than the typical finocchiona and is consumed using a fork and a knife because it tends to crumble.<ref name=wer>Ruggero Larco. "La finocchiona". ''Accademia Italiana della Cucina'' (264). October 2014. pp.15-16.</ref> A variant, {{lang|it|sbriciolona}}, is prepared with a coarser grind, and undergoes a shorter drying (not more than a month). This product has to be cut into larger slices than the typical {{lang|it|finocchiona}} and is consumed using a fork and a knife because it tends to crumble.<ref name=wer/>


==See also== ==See also==
{{Commons category-inline}}
{{portal|Food}} {{Portal|Italy|Food}}
* ]


==References== ==References==
{{reflist}} {{Reflist}}


{{Authority control}}
⚫ ]

⚫ ]
]
]
]

Latest revision as of 04:40, 16 August 2024

Italian pork and fennel salami

Finocchiona

Finocchiona (Italian: [finokˈkjoːna]) is a salami variety, typical of Tuscany, Florence area. It is characterized by the use of fennel.

Origins

Finocchiona originated in the Renaissance, and possibly even before, in the Late Middle Ages. The use of fennel was an alternative to pepper (a key ingredient of the standard salami), which was very expensive at the time, while fennel grew wild and abundant in the Tuscan countryside. Also, fennel is rich in menthol, and because of its anesthetic qualities, finocchiona was regularly offered by the winemakers of the Chianti area to their customers before tasting their lower quality wines to mask their taste. Its name derives from finocchio, the Italian name for fennel.

Preparation

Finocchiona's ingredients are chopped pork meat (generally cheek, shoulder, or belly), fennel seeds, red wine, salt, and pepper. It is fermented and then dried for not less than five months.

A variant, sbriciolona, is prepared with a coarser grind, and undergoes a shorter drying (not more than a month). This product has to be cut into larger slices than the typical finocchiona and is consumed using a fork and a knife because it tends to crumble.

See also

Media related to Finocchiona at Wikimedia Commons

References

  1. ^ Ruggero Larco. "La finocchiona". Accademia Italiana della Cucina (264). October 2014. pp.15–16.
  2. ^ Michael Ruhlman, Brian Polcyn (27 August 2012). Salumi: The Craft of Italian Dry Curing. W. W. Norton & Company, 2012. pp. 129–130. ISBN 978-0393084160.
Categories: