| Revision as of 09:36, 31 August 2018 edit165.225.76.203 (talk) Finocchiona is not original from Southern Tuscany, as it was written, but from the Florence area. In the italian version of this topic, this sentence correclty describes the origin of finocchiona: (omissis) Inizialmente presente e diffusa particolarmente nella zona di Firenze (la paternità è rivendicata sia da Campi Bisenzio sia da Greve in Chianti) (omissis)← Previous edit | Revision as of 13:58, 3 November 2018 edit undo221.127.23.133 (talk)No edit summaryNext edit → | ||
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| '''Finocchiona''' is a ] variety, typical of ], Florence area. It is characterized for the use of ]. | '''Finocchiona''' is a ] variety, typical of ], Florence area. It is characterized for the use of ]. | ||
Revision as of 13:58, 3 November 2018
Finocchiona is a salami variety, typical of Tuscany, Florence area. It is characterized for 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.
Also, 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
References
- ^ Ruggero Larco. "La finocchiona". Accademia Italiana della Cucina (264). October 2014. pp.15–16.
- ^ Michael Ruhlman, Brian Polcyn. Salumi: The Craft of Italian Dry Curing. W. W. Norton & Company, 2012. pp. 129–130. ISBN 0393084167.