Le Marche and Food
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Le Marche and Food
Discover and Explore Le Marche it's rich Italian cuisine found throughout the region, the great traditional and tasty food
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Italian Food History: Formaggio di Fossa and Ciauscolo

Italian Food History: Formaggio di Fossa and Ciauscolo | Le Marche and Food | Scoop.it

Italian food history is shaped by the complex historical events of our country. Formaggio di Fossa and Ciauscolo are part of Italy food culture and have an interesting origin.

The farmers started to bury the cheese in underground cellars (fosse) to preserve it from the insatiable hunger of the many passing armies and bandits.

Apparently the name comes from the latin term “cibusculum”, little food, because it is used in small pieces and spread on bread as a snack.
Another root of the word could be the Macerata dialect where “ciausculu” indicates the pork guts used to prepare sausages.

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Le Marche to cut and taste

Le Marche to cut and taste | Le Marche and Food | Scoop.it

Le Marche is the triumph of pork meat, used in thousand different rich preparations. The pig is the guiding thread of the inland Marches gastronomy and its history is tied to that of the share-cropping families; it was reared with acorns and mash and the butchering would take place during the winter when the food produced by the other agricultural activities was becoming scarce and the low temperatures permitted the processing and the preservation of the pork meats. The custom of making the best use of all the parts of the pig, even of the less prized parts, gave birth to the two most typical sausages and salamis of the region, the ciauscolo or ciavuscolo and the salame lardellato. From Carpegna, in the Montefeltro area, where a sweet prosciutto (cured ham) is produced which is also known of abroad, to the furthest, most southern end of the territory, pork meat processed in particular and very characteristic ways can be found in the larder and on the tables still today.

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I introduce you my dear friend "Ciauscolo"...

I introduce you my dear friend "Ciauscolo"... | Le Marche and Food | Scoop.it
Ciauscolo (sometimes also spelled ciavuscolo or ciabuscolo) is a variety of Italian salame, typical of the Marche region (especially of the Province of Macerata). Ciauscolo is a smoked and dry-cured sausage, made from pork meat and fat.
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Ciabuscolo-the Italian salami you can spread | PRLog

Ciabuscolo-the Italian salami you can spread | PRLog | Le Marche and Food | Scoop.it
PRLog (Press Release) - Mar 06, 2011 - Ciauscolo (or ciabuscolo or ciavuscolo) is one of the most unusual Italian salamis. The secrets to this delightful sausage have been preserved for centuries. It is produced only in the Marche ...
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