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CAPOCOLLO<\/strong> Salume fatto con carne di maiale tratta dalla regione dorsale presso il collo, salato, aromatizzato, avvolto e lasciato essiccare (in Lombar- dia \u00e8 fatto con il lombo del maiale e si chiama coppa). Tra i salumi di questo tipo godono di antica e meritata stima soprattutto quelli prodotti a Martina Franca; la carne, lasciata in salamoia una decina di giorni, viene poi lavata nel vino cotto, drogata con pepe in grani, avvolta nel budello, legata e tenuta ad asciugare all’aria; quindi appesa a pren- dere il fumo, un fumo freddo o quasi, di ramoscelli di quercia; la stagionatura si protrae per cinque mesi; nel periodo esti- vo alcune famiglie tengono il capocollo infuso nell’olio d’oliva e qualcuno anco- ra oggi continua a confezionarlo pren- dendo interi muscoli dorsali del suino ed ottenendo cos\u00ec pezzi lunghi fino a un metro.<\/p>\n<\/div>\n\n\n\n\n
CAPOCOLLO <\/strong>A cured meat product made from pork taken from the back region near the neck, salted, flavoured, wrapped and left to dry (in Lombardy it is made from the loin of the pig and is called coppa). Among the cured meats of this type, the ones produced in Martina Franca in particular have a long-standing and well-deserved reputation; the meat, left in brine for about ten days, is then washed in cooked wine, spiced with peppercorns, wrapped in gut, tied up and left to air dry; Then it is hung up to take smoke, a cold or almost cold smoke, from oak twigs; the curing process lasts for five months; during the summer, some families keep the capocollo infused in olive oil and some still today continue to make it by taking whole back muscles from the pig and thus obtaining pieces up to a metre long<\/p>\n<\/div>\n\n\n\n\n
CAPOCOLLO<\/strong> \u30ab\u30dd\u30b3\u30c3\u30ed \u8c5a\u306e\u80cc\u4e2d\u306e\u9996\u306e\u8fd1\u304f\u304b\u3089\u53d6\u308a\u51fa\u3057\u305f\u8089\u3092\u5869\u6f2c\u3051\u3057\u3001\u5473\u4ed8\u3051\u3057\u3001\u5305\u3093\u3067\u4e7e\u71e5\u3055\u305b\u305f\u751f\u8089\u88fd\u54c1\uff08\u30ed\u30f3\u30d0\u30eb\u30c7\u30a3\u30a2\u3067\u306f\u8c5a\u306e\u30ed\u30fc\u30b9\u304b\u3089\u4f5c\u3089\u308c\u3001\u30b3\u30c3\u30d1\u3068\u547c\u3070\u308c\u308b\uff09\u3002\u3053\u306e\u7a2e\u306e\u751f\u8089\u306e\u4e2d\u3067\u3082\u3001\u7279\u306b\u30de\u30eb\u30c6\u30a3\u30fc\u30ca\u30fb\u30d5\u30e9\u30f3\u30ab\u3067\u751f\u7523\u3055\u308c\u308b\u3082\u306e\u306f\u3001\u9577\u5e74\u306b\u308f\u305f\u3063\u3066\u9ad8\u3044\u8a55\u4fa1\u3092\u5f97\u3066\u3044\u308b\u3002\u7d0410\u65e5\u9593\u5869\u6c34\u306b\u6f2c\u3051\u3066\u304a\u3044\u305f\u8089\u3092\u3001\u716e\u8a70\u3081\u305f\u30ef\u30a4\u30f3\u3067\u6d17\u3044\u3001\u80e1\u6912\u306e\u30b9\u30d1\u30a4\u30b9\u3067\u5473\u4ed8\u3051\u3057\u3001\u8178\u3067\u5305\u3093\u3067\u7e1b\u308a\u3001\u81ea\u7136\u4e7e\u71e5\u3055\u305b\u308b\uff1b \u590f\u306e\u9593\u3001\u30ab\u30dd\u30b3\u30c3\u30ed\u3092\u30aa\u30ea\u30fc\u30d6\u30aa\u30a4\u30eb\u306b\u6f2c\u3051\u3066\u304a\u304f\u5bb6\u5ead\u3082\u3042\u308b\u3057\u3001\u73fe\u5728\u3067\u3082\u8c5a\u306e\u80cc\u4e2d\u306e\u7b4b\u8089\u3092\u4e38\u3054\u3068\u53d6\u3063\u3066\u4f5c\u308a\u7d9a\u3051\u308b\u5bb6\u5ead\u3082\u3042\u308b\u3002<\/p>\n\n\n\n\u9577\u30551\u30e1\u30fc\u30c8\u30eb\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
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CERVELLATA<\/strong> Salsiccia sottile, non legata a rocchi, moderatamente grassa, di pronto consumo, tipica in particolare di Martina Franca e della zona collinosa del Tarantino. Differisce dall’omonima napoletana per alcuni dettagli; pu\u00f2 essere di carne di vitello mista a quella di maia- le, o di puro maiale; ha come condimenti sale, pepe macinato, vino rosso ed anche semi di finocchio.<\/p>\n<\/div>\n\n\n\n\n
CERVELLATA<\/strong>Thin, unbonded, moderately fatty, ready-to-eat sausage, especially typical of Martina Franca and the hilly Tarantino area. It differs from its Neapolitan namesake in some details; it can be made of veal mixed with maia- le, or pure pork; it has salt, ground pepper, red wine and even fennel seeds as seasonings.<\/p>\n<\/div>\n\n\n\n\n
CERVELLATA \u30de\u30eb\u30c6\u30a3\u30fc\u30ca\u30fb\u30d5\u30e9\u30f3\u30ab\u3084\u4e18\u9675\u5730\u5e2f\u306e\u30bf\u30e9\u30f3\u30c6\u30a3\u30fc\u30ce\u5730\u65b9\u306b\u3088\u304f\u898b\u3089\u308c\u308b\u3001\u8584\u304f\u3066\u7d50\u7740\u3057\u3066\u3044\u306a\u3044\u3001\u9069\u5ea6\u306a\u8102\u80aa\u5206\u306e\u3042\u308b\u3001\u3059\u3050\u306b\u98df\u3079\u3089\u308c\u308b\u30bd\u30fc\u30bb\u30fc\u30b8\u3002\u4ed4\u725b\u3068\u8c5a\u8089\u3092\u6df7\u305c\u3066\u4f5c\u308b\u5834\u5408\u3082\u3042\u308c\u3070\u3001\u7d14\u7c8b\u306a\u8c5a\u8089\u3092\u4f7f\u3046\u5834\u5408\u3082\u3042\u308a\u3001\u8abf\u5473\u6599\u3068\u3057\u3066\u5869\u3001\u633d\u304d\u80e1\u6912\u3001\u8d64\u30ef\u30a4\u30f3\u3001\u3055\u3089\u306b\u306f\u30a6\u30a4\u30ad\u30e7\u30a6\u306e\u7a2e\u3092\u4f7f\u3046\u3053\u3068\u3082\u3042\u308b\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
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CERVELLATINE <\/strong>– Classiche salsicce napoletane di magro suino misto ad un quinto di lardo fresco, condite con sale. pepe, vino rosso e insaccate in budelline di agnello.<\/p>\n<\/div>\n\n\n\n\n
CERVELLATINEClassic Neapolitan sausages made of lean pork mixed with a fifth of fresh lard, seasoned with salt. pepper, red wine and stuffed into lamb intestines.<\/p>\n<\/div>\n\n\n\n
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CERVELLATINE\u8d64\u8eab\u306e\u8c5a\u8089\u306b\u65b0\u9bae\u306a\u30e9\u30fc\u30c95\u5206\u306e1\u3092\u6df7\u305c\u3001\u5869\u3001\u80e1\u6912\u3001\u8d64\u30ef\u30a4\u30f3\u3067\u5473\u4ed8\u3051\u3057\u3001\u5b50\u7f8a\u306e\u8178\u306b\u8a70\u3081\u305f\u30af\u30e9\u30b7\u30c3\u30af\u306a\u30ca\u30dd\u30ea\u98a8\u30bd\u30fc\u30bb\u30fc\u30b8\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
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ERICANTE<\/strong> – Formaggio pecorino dal profumo di erica per il consumo fresco. tipico della Lucania, ottenuto dal latte delle pecore gentili, di solito allevate per la lana e per la carne, con crosta bianca e pasta morbida e cremosa, prodotto in piccole forme rotonde di 300-350 gram- mi. \u00c8 messo in commercio in cartoni, di 9 forme ciascuno, che contengono anche rametti di erica.<\/p>\n<\/div>\n\n\n\n\n
ERICANTE Heather-scented sheep’s milk cheese for fresh consumption. typical of Lucania, made from the milk of gentle sheep, usually bred for wool and meat, with a white rind and soft, creamy paste, produced in small round wheels of 300-350 gram- mi. It is marketed in cartons, 9 shapes each, which also contain sprigs of heather.<\/p>\n<\/div>\n\n\n\n
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ERICANTE-\u30d8\u30b6\u30fc\u98a8\u5473\u306e\u7f8a\u306e\u30d5\u30ec\u30c3\u30b7\u30e5\u30c1\u30fc\u30ba\u3002\u30eb\u30ab\u30cb\u30a2\u5730\u65b9\u306e\u4ee3\u8868\u7684\u306a\u30c1\u30fc\u30ba\u3067\u3001\u901a\u5e38\u7f8a\u6bdb\u3068\u98df\u8089\u7528\u306b\u98fc\u80b2\u3055\u308c\u3066\u3044\u308b\u30b8\u30a7\u30f3\u30c6\u30a3\u30fc\u30ec\u7a2e\u306e\u7f8a\u306e\u4e73\u304b\u3089\u4f5c\u3089\u308c\u3001\u767d\u3044\u679c\u76ae\u3068\u30bd\u30d5\u30c8\u3067\u30af\u30ea\u30fc\u30df\u30fc\u306a\u30da\u30fc\u30b9\u30c8\u304c\u7279\u5fb4\u3002300\uff5e350\u30b0\u30e9\u30e0\u306e\u5c0f\u3055\u306a\u4e38\u3044\u8f2a\u3067\u4f5c\u3089\u308c\u30019\u3064\u306e\u5f62\u306e\u30ab\u30fc\u30c8\u30f3\u306b\u5165\u3063\u3066\u8ca9\u58f2\u3055\u308c\u308b\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
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LUCANICA <\/strong>– Altro termine usato per la salsiccia anche in lingua. Secondo Varrone ed anche secondo Cicerone, la salsiccia nacque proprio in Lucania dove i soldati romani impararono a conoscerla e per questo la chiamarono lucanica. Oggi si prepara aromatizzata con pepe e peperoncino e si serve fresca arrostita o fritta ma anche affumicata e sott`olio.<\/p>\n<\/div>\n\n\n\n\n
LUCANICA – Another term also used for sausage in the language. According to Varro and also to Cicero, sausage originated in Lucania where Roman soldiers learned about it and that`s why they called it lucanica. Today it is prepared flavored with pepper and chili and served fresh roasted or fried but also smoked and in oil.<\/p>\n<\/div>\n\n\n\n
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LUCANICA\uff08\u30eb\u30ab\u30cb\u30ab\uff09 – \u30eb\u30ab\u30cb\u30ab\u3068\u306f\u30bd\u30fc\u30bb\u30fc\u30b8\u306e\u3053\u3068\u3002\u30f4\u30a1\u30c3\u30ed\u3084\u30ad\u30b1\u30ed\u306b\u3088\u308b\u3068\u3001\u30bd\u30fc\u30bb\u30fc\u30b8\u306f\u30eb\u30ab\u30cb\u30a2\u304c\u767a\u7965\u306e\u5730\u3067\u3001\u30ed\u30fc\u30de\u5175\u304c\u30bd\u30fc\u30bb\u30fc\u30b8\u3092\u5b66\u3093\u3060\u3053\u3068\u304b\u3089\u30eb\u30ab\u30cb\u30ab\u3068\u547c\u3070\u308c\u308b\u3088\u3046\u306b\u306a\u3063\u305f\u3002\u4eca\u65e5\u3067\u306f\u3001\u80e1\u6912\u3068\u5510\u8f9b\u5b50\u3067\u5473\u4ed8\u3051\u3055\u308c\u3001\u751f\u306e\u307e\u307e\u30ed\u30fc\u30b9\u30c8\u3057\u305f\u308a\u3001\u63da\u3052\u305f\u308a\u3057\u3066\u98df\u3055\u308c\u308b\u304c\u3001\u71fb\u88fd\u3084\u6cb9\u6f2c\u3051\u3082\u3042\u308b\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
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MANTECA <\/strong>– Formella di cacio a forma di fiasco somigliante alla provola, prodotta in tutto il Meridione, con all’interno una piccola pallina di burro; si fa con latte di vacca e pesa dai 200 ai 300 grammi.<\/p>\n<\/div>\n\n\n\n\n
MANTECA – A flask-shaped form of cheese resembling provolone, produced throughout the South, with a small ball of butter inside; it is made from cow’s milk and weighs 200 to 300 grams.<\/p>\n<\/div>\n\n\n\n
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MANTECA\uff08\u30de\u30f3\u30c6\u30ab\uff09 – \u5357\u30a4\u30bf\u30ea\u30a2\u3067\u4f5c\u3089\u308c\u308b\u3001\u30d7\u30ed\u30f4\u30a9\u30e9\u306b\u4f3c\u305f\u30d5\u30e9\u30b9\u30b3\u578b\u306e\u30c1\u30fc\u30ba\u306e\u578b\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
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MERCIA<\/strong>– Mozzarella di latte ovino della tradizione salentina.<\/p>\n<\/div>\n\n\n\n\n
MERCIA- Traditional Salento sheep’s milk mozzarella.<\/p>\n<\/div>\n\n\n\n
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MERCIA- \u30b5\u30ec\u30f3\u30c8\u306e\u4f1d\u7d71\u7684\u306a\u7f8a\u4e73\u30e2\u30c3\u30c4\u30a1\u30ec\u30e9\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
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NDUGGHIA <\/strong>– Salsiccia stagionata a base di lingua, trippa e altra carne, che entra nella cosiddetta “minestra marita- ta”, insaporita con erbe domestiche e verdure selvatiche.<\/p>\n<\/div>\n\n\n\n\n
NDUGGHIA – Seasoned sausage made from tongue, tripe and other meat, which goes into the so-called “minestra marita- ta,” flavored with domestic herbs and wild Vegetables<\/p>\n<\/div>\n\n\n\n
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\u30f3\u30c9\u30a5\u30ae\u30a2\uff08NDUGGHIA\uff09-\u30bf\u30f3\u3001\u30c8\u30ea\u30c3\u30d1\u3001\u305d\u306e\u4ed6\u306e\u8089\u304b\u3089\u4f5c\u3089\u308c\u308b\u5473\u4ed8\u3051\u30bd\u30fc\u30bb\u30fc\u30b8\u3067\u3001\u3044\u308f\u3086\u308b “\u30df\u30cd\u30b9\u30c8\u30e9\u30fb\u30de\u30ea\u30bf\u30fb\u30bf “\u306b\u5165\u308c\u3089\u308c\u3001\u56fd\u7523\u306e\u30cf\u30fc\u30d6\u3068\u5c71\u83dc\u3067\u5473\u4ed8\u3051\u3055\u308c\u308b\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
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PEZZENTA <\/strong>– \u00c8 il cosiddetto salame dei poveri che si fa in Lucania con gli scarti della macellazione del maiale (polmoni, fegato, nervi) aromatizzati con pepe e aglio. Se ne esportano grandi quantit\u00e0 per gli emigrati lucani che vivono in America.<\/p>\n<\/div>\n\n\n\n\n
PEZZENTA – This is the so-called ‘poor man’s salami’, made in Lucania from pig slaughter waste (lungs, liver, nerves) flavoured with pepper and garlic. Large quantities are exported to Lucanian emigrants living in America.<\/p>\n<\/div>\n\n\n\n
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PEZZENTA\uff08\u30da\u30c4\u30a7\u30f3\u30bf\uff09-\u3044\u308f\u3086\u308b\u300c\u8ca7\u4e4f\u4eba\u306e\u30b5\u30e9\u30df\u300d\u3067\u3001\u30eb\u30ab\u30cb\u30a2\u3067\u306f\u8c5a\u306e\u5c60\u6bba\u5c51\uff08\u80ba\u3001\u809d\u81d3\u3001\u795e\u7d4c\uff09\u3092\u80e1\u6912\u3068\u30cb\u30f3\u30cb\u30af\u3067\u5473\u4ed8\u3051\u3057\u3066\u4f5c\u308b\u3002\u30a2\u30e1\u30ea\u30ab\u306b\u4f4f\u3080\u30eb\u30ab\u30cb\u30a2\u79fb\u6c11\u306b\u5927\u91cf\u306b\u8f38\u51fa\u3055\u308c\u3066\u3044\u308b\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
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PIACINTINU<\/strong> – Formaggio siciliano simile al Canestrato, ma pi\u00f9 piccante perch\u00e9 contiene pepe in grani.<\/p>\n<\/div>\n\n\n\n\n
PIACINTINU – Sicilian cheese similar to Canestrato, but spicier because it contains peppercorns.<\/p>\n<\/div>\n\n\n\n
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PIACINTINU – \u30ab\u30cd\u30b9\u30c8\u30e9\u30fc\u30c8\u306b\u4f3c\u305f\u30b7\u30c1\u30ea\u30a2\u306e\u30c1\u30fc\u30ba\u3060\u304c\u3001\u80e1\u6912\u306e\u5b9f\u304c\u5165\u3063\u3066\u3044\u308b\u306e\u3067\u3088\u308a\u30b9\u30d1\u30a4\u30b7\u30fc\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
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PROVOLA <\/strong>– Formaggio della tradizione meridionale e insulare, a forma sferica oppure oblunga, fatto di pasta filata ricavata da latte di bufala o anche di vacca; entra in numerose preparazioni della cucina popolare.<\/p>\n<\/div>\n\n\n\n\n
PROVOLA – A cheese of southern and island tradition, spherical or oblong in shape, made of spun paste from buffalo or cow’s milk; it is used in many popular dishes.<\/p>\n<\/div>\n\n\n\n
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\u30d7\u30ed\u30f4\u30a9\u30e9\uff08PROVOLA\uff09 – \u5357\u90e8\u3084\u5cf6\u306e\u4f1d\u7d71\u7684\u306a\u30c1\u30fc\u30ba\u3067\u3001\u7403\u5f62\u307e\u305f\u306f\u9577\u65b9\u5f62\u3092\u3057\u3066\u3044\u308b\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
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PROVOLONE<\/strong> – Formaggio a pasta dura e compatta di origine meridionale, simile al caciocavallo, prodotto con latte di vacca intero,con pasta filata di colore bianca giallogniolo e sapore dal dolce al piccante, a secondo della stagionatura: e prodotto in forme diverse a sfera, a fiasco, ovoide, ma sopratutto a cilindro allungato con estremita“ arrotondate, del peso da 3 etti a 1 chilo, per quello dolce, e fino a 10-12 chili peril piccante.<\/p>\n<\/div>\n\n\n\n\n
PROVOLONE – A hard, compact cheese of southern origin, similar to caciocavallo, made from whole cow’s milk, with a yellowish-white spun paste and a flavour ranging from sweet to piquant, depending on maturation: it is produced in various shapes: spherical, flask-shaped, ovoid, but above all in the form of an elongated cylinder with rounded ends, weighing from 3 grams to 1 kilo for the mild cheese, and up to 10-12 kilos for the piquant one.<\/p>\n<\/div>\n\n\n\n
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\u30d7\u30ed\u30f4\u30a9\u30ed\u30fc\u30cd\uff08PROVOLONE\uff09-\u30ab\u30c1\u30e7\u30ab\u30f4\u30a1\u30c3\u30ed\uff08Caciocavallo\uff09\u306b\u4f3c\u305f\u5357\u90e8\u539f\u7523\u306e\u786c\u304f\u30b3\u30f3\u30d1\u30af\u30c8\u306a\u30c1\u30fc\u30ba\u3067\u3001\u725b\u306e\u5168\u4e73\u304b\u3089\u4f5c\u3089\u308c\u3001\u9ec4\u767d\u8272\u306e\u7d21\u7e3e\u30da\u30fc\u30b9\u30c8\u72b6\u3067\u3001\u719f\u6210\u306b\u3088\u3063\u3066\u7518\u53e3\u304b\u3089\u8f9b\u53e3\u307e\u3067\u69d8\u3005\u306a\u98a8\u5473\u3092\u6301\u3064\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
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RICOTTA FORTE<\/strong> – Ricotta che in dialetto \u00e8 detta scant, si ottiene manipolando la ricotta con una spatola di legno ogni giorno e per almeno un mese, dandole piccole dosi di sale e talvolta di peperoncino in polvere; si presenta come una cre- ma giallina o rossiccia, piccante, da spalmare sul pane o da inserire in pizze o minestre; alle masserie la tenevano in un’apposita madia dove tutti i giorni aggiungevano la ricotta rimasta invenduta<\/p>\n<\/div>\n\n\n\n\n
RICOTTA FORTE – Ricotta, which in dialect is called scant, is obtained by manipulating the ricotta with a wooden spatula every day for at least a month, giving it small doses of salt and sometimes pepper powder; it looks like a yellowish or reddish, spicy cream, to be spread on bread or added to pizzas or soups; on farms, it was kept in a special cupboard, to which unsold ricotta was added every day.<\/p>\n<\/div>\n\n\n\n
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RICOTTA FORTE – \u65b9\u8a00\u3067\u30b9\u30ab\u30f3\u30c8\u3068\u547c\u3070\u308c\u308b\u30ea\u30b3\u30c3\u30bf\u306f\u3001\u5c11\u306a\u304f\u3068\u30821\u30f6\u6708\u9593\u3001\u6bce\u65e5\u6728\u30d9\u30e9\u3067\u30ea\u30b3\u30c3\u30bf\u3092\u64cd\u4f5c\u3057\u3001\u5c11\u91cf\u306e\u5869\u3068\u3001\u6642\u306b\u306f\u80e1\u6912\u306e\u7c89\u3092\u52a0\u3048\u308b\u3053\u3068\u3067\u5f97\u3089\u308c\u308b\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
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RICOTTA SALATA – Ricotta che si consuma stagionata, soprattutto per informaggiare la pastasciutta e le melan- zane alla parmigana; la migliore \u00e8 quella ottenuta da latte misto di pecora e capra.<\/p>\n<\/div>\n\n\n\n
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RICOTTA SALATA – Ricotta cheese that is eaten seasoned, especially to fill pasta and melan- zana alla parmigana; the best is the one made from mixed sheep and goat milk.<\/p>\n<\/div>\n\n\n\n
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\u30ea\u30b3\u30c3\u30bf\u30fb\u30b5\u30e9\u30fc\u30bf\uff08RICOTTA SALATA\uff09 – \u5473\u4ed8\u3051\u3057\u3066\u98df\u3079\u308b\u30ea\u30b3\u30c3\u30bf\u30fb\u30c1\u30fc\u30ba\u3067\u3001\u7279\u306b\u30d1\u30b9\u30bf\u3084\u30e1\u30e9\u30f3\u30b6\u30fc\u30ca\u30fb\u30a2\u30c3\u30e9\u30fb\u30d1\u30eb\u30df\u30ac\u30fc\u30ca\u306b\u5165\u308c\u308b\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
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SANGUINACCIO ALLA LECCESE<\/strong> (0 Cervellata) – Insaccato di sangue e gras- so di maiale, pi\u00f9 o meno speziato e pic- cante, destinato al consumo fresco.<\/p>\n<\/div>\n\n\n\n\n
SANGUINACCIO ALLA LECCESE (0 Cervellata) – sausage made of pork blood and pork fat, more or less spiced and spicy, intended for fresh consumption.<\/p>\n<\/div>\n\n\n\n
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SANGUINACCIO ALLA LECCESE (0 Cervellata) – \u8c5a\u306e\u8840\u3068\u8102\u80aa\u3067\u4f5c\u3089\u308c\u305f\u30bd\u30fc\u30bb\u30fc\u30b8\u3067\u3001\u751f\u98df\u7528\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
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SCAMORZA<\/strong> – Formaggio tenero fabbricato con latte di vacca o misto di vacca e capra, con pasta filata, molle quasi burrosa, di colore bianco e sapore di latte appena munto; il tipo affumicato ha gusto pi\u00f9 forte ed intenso di quello comune; \u00e8 prodotto in forma di pera o fiaschetta del peso da 2-3 etti fino ad 1 chilo.<\/p>\n<\/div>\n\n\n\n\n
SCAMORZA – Soft cheese made from cow’s or mixed cow’s and goat’s milk, with a spun, soft almost buttery paste, white in colour and with the flavour of freshly milked milk; the smoked type has a stronger and more intense flavour than the common one; it is produced in the form of a pear or flask weighing from 2-3 grams up to 1 kilo.<\/p>\n<\/div>\n\n\n\n
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SCAMORZA\uff08\u30b9\u30ab\u30e2\u30eb\u30c4\u30a1\uff09 – \u725b\u4e73\u3001\u307e\u305f\u306f\u725b\u3068\u5c71\u7f8a\u306e\u6df7\u5408\u4e73\u304b\u3089\u4f5c\u3089\u308c\u308b\u30bd\u30d5\u30c8\u30c1\u30fc\u30ba\u3067\u3001\u7d21\u7e3e\u3055\u308c\u305f\u3001\u307b\u3068\u3093\u3069\u30d0\u30bf\u30fc\u306e\u3088\u3046\u306a\u67d4\u3089\u304b\u3044\u30da\u30fc\u30b9\u30c8\u72b6\u3067\u3001\u8272\u306f\u767d\u304f\u3001\u643e\u308a\u305f\u3066\u306e\u725b\u4e73\u306e\u98a8\u5473\u304c\u3042\u308b\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
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SOPPRESSATA<\/strong> – Insaccato fatto con carne magra di maiale tagliata in punta di coltello, mescolata a dadini di lardo, vincotto, regolata di sale e peperoncino, messa in budelli larghi e lasciata sotto peso per un certo tempo; richiede una stagionatura di qualche mese.<\/p>\n<\/div>\n\n\n\n\n
SOPPRESSATA – Sausage made from lean pork cut with a knife, mixed with cubes of lard, vincotto, seasoned with salt and chilli pepper, placed in large casings and left under weight for a certain time; it requires seasoning for a few months.<\/p>\n<\/div>\n\n\n\n
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\u30bd\u30d7\u30ec\u30c3\u30b5\u30fc\u30bf\uff08SOPPRESSATA\uff09 – \u8c5a\u306e\u8d64\u8eab\u8089\u3092\u30ca\u30a4\u30d5\u3067\u5207\u308a\u3001\u89d2\u5207\u308a\u306e\u30e9\u30fc\u30c9\u3068\u6df7\u305c\u3066\u30f4\u30a3\u30f3\u30b3\u30c3\u30c8\u306b\u3057\u3001\u5869\u3068\u5510\u8f9b\u5b50\u3067\u5473\u4ed8\u3051\u3057\u305f\u30bd\u30fc\u30bb\u30fc\u30b8\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
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TARANTELLO<\/strong> (o Sorra) – Insaccato di tonno fatto con carne del terzo taglio che \u00e8 la parte meno conosciuta. Si tratta dei muscoli retro-addominali, piu’ morbidi del filetto, piu’ consistenti della ventresca. Il contenuto in grassi \u00e8 maggiore che nei filetti, minore che nella ventresca. Se ne disputano la paternit\u00e0 sia Taranto, da cui prenderebbe il nome, che Salerno che lo farebbe derivare da tarantella. Luigi Sada, per\u00f2, aveva trovato la cronaca di un tarantello servito alla tavola di Carlo V nel 1536 con l’affermazione che “sia derivato da Taranto, nella qual citt\u00e0 se ne fanno assai…”<\/p>\n\n\n\nPrendere la pancia del tonno, salarla e sistemarla a strati in un barile a riposare per un mese, quindi lavarla e lasciarla asciugare. Una volta dissalata, pestarla nel mortaio con pepe in polvere e stemperarla con aceto di vino bianco; metterla in una pentola con poca acqua e cuo- cerla a fuoco lento. Il tarantello si serve freddo, tagliato a pezzi e condito con origano, olio d’oliva e aceto.Ad ogni modo, tutte le tonnare meridionali lo preparano in vasetti di vetro con tappo a vite.<\/p>\n<\/div>\n\n\n\n
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TARANTELLO (or Sorra) – Tuna sausage made from the meat of the third cut, which is the least known part. It consists of the retro-abdominal muscles, softer than the fillet, firmer than the ventresca. The fat content is higher than in fillets, lower than in belly. Its paternity is disputed between Taranto, from which it would take its name, and Salerno, which would derive it from tarantella. Luigi Sada, however, had found the chronicle of a tarantello served at the table of Charles V in 1536 with the statement that ‘it is derived from Taranto, in which city they make it a lot…’.<\/p>\n\n\n\n
Take the tuna belly, salt it and place it in layers in a barrel to rest for a month, then wash it and let it dry. Once it has been desalinated, pound it in a mortar with pepper powder and dilute it with white wine vinegar; put it in a pot with a little water and cook it over low heat. The tarantello is served cold, cut into pieces and seasoned with oregano, olive oil and vinegar. In any case, all southern tuna fisheries prepare it in glass jars with a screw cap.<\/p>\n<\/div>\n\n\n\n
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\u30bf\u30e9\u30f3\u30c6\u30c3\u30ed\uff08\u307e\u305f\u306f\u30bd\u30c3\u30e9\uff09-\u30de\u30b0\u30ed\u306e\u30bd\u30fc\u30bb\u30fc\u30b8\u3067\u3001\u6700\u3082\u77e5\u3089\u308c\u3066\u3044\u306a\u3044\u7b2c3\u306e\u90e8\u4f4d\u304b\u3089\u4f5c\u3089\u308c\u308b\u3002\u5f8c\u8179\u90e8\u306e\u7b4b\u8089\u3067\u69cb\u6210\u3055\u308c\u3001\u30d5\u30a3\u30ec\u3088\u308a\u67d4\u3089\u304b\u304f\u3001\u30d9\u30f3\u30c8\u30ec\u30b9\u30ab\u3088\u308a\u786c\u3044\u3002\u8102\u80aa\u306f\u30d2\u30ec\u3088\u308a\u591a\u304f\u3001\u30d0\u30e9\u3088\u308a\u5c11\u306a\u3044\u3002\u540d\u524d\u306e\u7531\u6765\u3068\u306a\u3063\u305f\u30bf\u30e9\u30f3\u30c8\u3068\u3001\u30bf\u30e9\u30f3\u30c6\u30c3\u30e9\u306b\u7531\u6765\u3059\u308b\u30b5\u30ec\u30eb\u30ce\u306e\u9593\u3067\u3001\u305d\u306e\u7236\u7cfb\u304c\u4e89\u308f\u308c\u3066\u3044\u308b\u3002\u3057\u304b\u3057\u3001\u30eb\u30a4\u30b8\u30fb\u30b5\u30fc\u30c0\u306f\u30011536\u5e74\u306b\u30b7\u30e3\u30eb\u30eb5\u4e16\u306e\u98df\u5353\u306b\u4f9b\u3055\u308c\u305f\u30bf\u30e9\u30f3\u30c6\u30c3\u30ed\u306e\u5e74\u4ee3\u8a18\u3092\u767a\u898b\u3057\u3001\u300c\u30bf\u30e9\u30f3\u30c6\u30c3\u30ed\u306f\u30bf\u30e9\u30f3\u30c8\u306b\u7531\u6765\u3059\u308b\u3002<\/p>\n\n\n\n
\u30de\u30b0\u30ed\u306e\u30d0\u30e9\u8089\u3092\u53d6\u308a\u51fa\u3057\u3001\u5869\u3092\u632f\u3063\u3066\u6a3d\u306b\u4f55\u5c64\u306b\u3082\u91cd\u306d\u3066\u5165\u308c\u30011\u30f6\u6708\u9593\u4f11\u307e\u305b\u305f\u5f8c\u3001\u6d17\u3063\u3066\u4e7e\u71e5\u3055\u305b\u308b\u3002\u8131\u5869\u3057\u305f\u3089\u3001\u80e1\u6912\u306e\u7c89\u3092\u5165\u308c\u305f\u3059\u308a\u9262\u3067\u53e9\u304d\u3001\u767d\u30ef\u30a4\u30f3\u30d3\u30cd\u30ac\u30fc\u3067\u8584\u3081\u3001\u934b\u306b\u5c11\u91cf\u306e\u6c34\u3068\u4e00\u7dd2\u306b\u5165\u308c\u3066\u5f31\u706b\u3067\u716e\u308b\u3002\u30bf\u30e9\u30f3\u30c6\u30c3\u30ed\u306f\u3001\u30aa\u30ec\u30ac\u30ce\u3001\u30aa\u30ea\u30fc\u30d6\u30aa\u30a4\u30eb\u3001\u30d3\u30cd\u30ac\u30fc\u3067\u5473\u4ed8\u3051\u3057\u3001\u3076\u3064\u5207\u308a\u306b\u3057\u3066\u51b7\u3084\u3057\u3066\u98df\u3079\u308b\u3002\u3044\u305a\u308c\u306b\u305b\u3088\u3001\u5357\u90e8\u306e\u30de\u30b0\u30ed\u6f01\u5834\u3067\u306f\u3001\u30b9\u30af\u30ea\u30e5\u30fc\u30fb\u30ad\u30e3\u30c3\u30d7\u4ed8\u304d\u306e\u30ac\u30e9\u30b9\u74f6\u3067\u8abf\u7406\u3055\u308c\u308b\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
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ZAMPITTI <\/strong>– Salsiccette lunghe e grosse quanto un dito, ricavate dagli scarti di vitello, agnello, maiale, salati e abbondantemete cosparsi di peperoncino. Si possono comprare gi\u00e0 arrostiti nelle macellerie<\/p>\n<\/div>\n\n\n\n\n
ZAMPITTI – Finger-sized, long sausages made from the scraps of veal, lamb, pork, salted and generously sprinkled with chilli pepper. They can be bought already roasted in butcher shops<\/p>\n<\/div>\n\n\n\n
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\u30b6\u30f3\u30d4\u30c3\u30c6\u30a3\uff08ZAMPITTI\uff09-\u5b50\u725b\u3001\u5b50\u7f8a\u3001\u8c5a\u306e\u7aef\u6750\u3092\u5869\u6f2c\u3051\u306b\u3057\u3001\u5510\u8f9b\u5b50\u3092\u305f\u3063\u3077\u308a\u632f\u308a\u304b\u3051\u305f\u6307\u30b5\u30a4\u30ba\u306e\u9577\u3044\u30bd\u30fc\u30bb\u30fc\u30b8\u3002\u8089\u5c4b\u3067\u3059\u3067\u306b\u30ed\u30fc\u30b9\u30c8\u3055\u308c\u305f\u3082\u306e\u3092\u8cb7\u3046\u3053\u3068\u304c\u3067\u304d\u308b<\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"
Casearia e Salumeria-\u4e73\u88fd\u54c1\u3068\u30c7\u30ea\u30ab\u30c6\u30c3\u30bb\u30f3 Curiosita-Curiosity-\u597d\u5947\u5fc3 GLOSSARIO DI CASEARIA E SALUMERIA GLOSSARY OF DAIRY AND CHARCUTERIE \u4e73\u88fd\u54c1\u3068\u30b7\u30e3\u30eb\u30ad\u30e5\u30c8\u30ea\u30fc\u306e\u7528\u8a9e\u96c6 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[37],"tags":[],"class_list":["post-824","post","type-post","status-publish","format-standard","hentry","category-foods-blog"],"_links":{"self":[{"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/posts\/824","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/comments?post=824"}],"version-history":[{"count":6,"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/posts\/824\/revisions"}],"predecessor-version":[{"id":1040,"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/posts\/824\/revisions\/1040"}],"wp:attachment":[{"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/media?parent=824"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/categories?post=824"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/tags?post=824"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}