| Type | Salume |
|---|---|
| Place of origin | Italy |
| Region or state | Emilia-Romagna |
| Main ingredients | Pork |
| Ingredients generally used | Salt, whole-grain pepper |
Cappello del prete (sometimes called tricorno) is a variety of Italian salume typical of Parma and Piacenza. [1] It is recognized as a prodotto agroalimentare tradizionale (PAT). [2]
The cappello del prete is a product of ancient origin. Its preparation was already widespread in the 16th century tradition of butchery, when in Emilia-Romagna it was prepared to be consumed during the Easter holidays or during Carnival. [3]
The meat used for the preparation of the cappello del prete is that of the pork shoulder. This is first deboned, then the muscles of the shoulder are removed from the rind which is carefully preserved to act as an external coating. [1]
The meat thus obtained is then salted and spiced with peppercorns and aromatic herbs [1] and inserted into the rind. Left to rest for a couple of days so that the tanning penetrates entirely into the muscles and once the salting phase is complete, the rind is sewn at the end.[ citation needed ]
Finally we proceed to insert the sewn priest, inside two wooden boards tightened very tightly along the longitudinal axis of the cappello del prete. [3]
It is normally left to dry and mature for a minimum of two weeks to a maximum of two months (depending on the climate), before cooking and eating. [1]
The cappello del prete is consumed only after cooking which takes place through a slow boiling of at least four hours. Once cooked, the priest's hat is cut into medium-thick slices and served hot accompanied with mashed potatoes or lentils. Before cooking it is a good idea to leave it for about ten hours in cold water without salt to make the rind soft. [1]
The name of the cappello del prete (lit. 'priest's hat') derives not only from the fact that this is the name of the cut of the shoulder meat used, but also from the particular triangular shape with a camber in the central part that vaguely recalls the three-point hats used in the past by priests. [3]
In food processing, brining is treating food with brine or coarse salt which preserves and seasons the food while enhancing tenderness and flavor with additions such as herbs, spices, sugar, caramel or vinegar. Meat and fish are typically brined for less than twenty-four hours while vegetables, cheeses and fruit are brined in a much longer process known as pickling. Brining is similar to marination, except that a marinade usually includes a significant amount of acid, such as vinegar or citrus juice. Brining is also similar to curing, which usually involves significantly drying the food, and is done over a much longer time period.
Bacon is a type of salt-cured pork made from various cuts, typically the belly or less fatty parts of the back. It is eaten as a side dish, used as a central ingredient, or as a flavouring or accent. Regular bacon consumption is associated with increased mortality and other health concerns.
Sheep meat is one of the most common meats around the world, taken from the domestic sheep, Ovis aries, and generally divided into lamb, from sheep in their first year, hogget, from sheep in their second, and mutton, from older sheep. Generally, "hogget" and "sheep meat" are not used by consumers outside Norway, New Zealand, South Africa, Scotland, and Australia. Hogget has become more common in England, particularly in the North often in association with rare breed and organic farming.
Prosciutto crudo, in English often shortened to prosciutto, is uncooked, unsmoked, and dry-cured ham. Prosciutto crudo is usually served thinly sliced.
Pork belly or belly pork is a boneless, fatty cut of meat from the belly of a pig. Pork belly is particularly popular in Filipino, Hispanic, Chinese, Danish, Norwegian, Korean, Polish and Thai cuisine.
Italian cuisine is a Mediterranean cuisine consisting of the ingredients, recipes and cooking techniques developed in Italy since Roman times and later spread around the world together with waves of Italian diaspora. Some of these foods were imported from other cultures. Significant changes occurred with the colonization of the Americas and the introduction of potatoes, tomatoes, capsicums, maize and sugar beet—the latter introduced in quantity in the 18th century. It is one of the best-known and most appreciated gastronomies worldwide.
During butchering, beef is first divided into primal cuts, pieces of meat initially separated from the carcass. These are basic sections from which steaks and other subdivisions are cut. Since the animal's legs and neck muscles do the most work, they are the toughest; the meat becomes more tender as distance from hoof and horn increases.
Uruguayan cuisine is a fusion of cuisines from several European countries, especially of Mediterranean foods from Spain, Italy, Portugal and France. Other influences on the cuisine resulted from immigration from countries such as Germany and Scotland. Uruguayan gastronomy is a result of immigration, rather than local Amerindian cuisine, because of late-19th and early 20th century immigration waves of, mostly, Italians. Spanish influences are abundant: desserts like churros, flan, ensaimadas yoo (Catalan sweet bread), and alfajores were all brought from Spain. There are also all kinds of stews known as guisos or estofados, arroces, and fabada. All of the guisos and traditional pucheros (stews) are also of Spanish origin. Uruguayan preparations of fish, such as dried salt cod (bacalao), calamari, and octopus, originate from the Basque and Galician regions, and also Portugal. Due to its strong Italian tradition, all of the famous Italian pasta dishes are present in Uruguay including ravioli, lasagne, tortellini, fettuccine, and the traditional gnocchi. Although the pasta can be served with many sauces, there is one special sauce that was created by Uruguayans. Caruso sauce is a pasta sauce made from double cream, meat, onions, ham and mushrooms. It is very popular with sorrentinos and agnolotti. Additionally, there is Germanic influence in Uruguayan cuisine as well, particularly in sweet dishes. The pastries known as bizcochos are Germanic in origin: croissants, known as medialunas, are the most popular of these, and can be found in two varieties: butter- and lard-based. Also German in origin are the Berlinese known as bolas de fraile, and the rolls called piononos. The facturas were re-christened with local names given the difficult German phonology, and usually Uruguayanized by the addition of a dulce de leche filling. Even dishes like chucrut (sauerkraut) have also made it into mainstream Uruguayan dishes.
The cotechino is an Italian large pork sausage requiring slow cooking; usually it is simmered at low heat for several hours. Its name comes from cotica ('rind'), but it may take different names depending on its various locations of production. According to tradition, it is served with lentils on New Year's Eve, because lentils—due to their shape—are 'credited' with bringing money in the coming year.
Caprino is an Italian cheese traditionally made from whole or skimmed goat's milk. The name of the cheese derives from the Italian word for goat, capra. With modern methods of production, the cheese is made from cow's milk as well or a combination of both cow's and goat's milks. The two major styles of caprino are fresco ("fresh") and stagionato ("aged").
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A pig's trotter, also known as a pettitoe, or sometimes known as a pig's foot, is the culinary term for the foot of a pig. The cuts are used in various dishes around the world, and experienced a resurgence in the late 2000s.
Frittole di maiale is a traditional dish made of pork parts in the city of Reggio Calabria and the surrounding province. Curcùci is also made in the preparation process. Frittola is a similar dish eaten in Palermo, Sicily, made from calf instead of pork.
Lombard cuisine is the style of cooking in the Northern Italian region of Lombardy. The historical events of its provinces and of the diversity of its territories resulted in a varied culinary tradition. First courses in Lombard cuisine range from risottos to soups and stuffed pasta, and a large choice of second course meat or fish dishes, due to the many lakes and rivers of Lombardy.
Pork rind is the culinary term for the skin of a pig. It can be used in many different ways.
The Priest's Hat is a 1944 Italian historical thriller drama film directed by Ferdinando Maria Poggioli and starring Roldano Lupi, Lída Baarová and Luigi Almirante. It is based on the 1888 novel of the same title by Emilio De Marchi.
Cappelletti are ring-shaped Italian stuffed pasta so called for the characteristic shape that resembles a hat. Compared to tortellini, they have a different shape, larger size, thicker dough and different filling.
Easter in Italy is one of the country's major holidays. Easter in Italy enters Holy Week with Palm Sunday, Maundy Thursday, Good Friday and Holy Saturday, concluding with Easter Day and Easter Monday. Each day has a special significance. The Holy Weeks worthy of note in Italy are the Holy Week in Barcellona Pozzo di Gotto and the Holy Week in Ruvo di Puglia.
Bruscitti is an Italian and Swiss single-course meal of the Lombard, Piedmontese and Ticinese cuisines based on finely chopped beef cooked for a long time. It is a typical winter dish, and is served with polenta, risotto alla milanese or purée.
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| Fresh sausage | |||||
| Dry sausage |
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| Smoked sausage | |||||
| Cooked sausage | |||||
| Cooked smoked sausage | |||||
| Precooked sausage | |||||
| Grilled sausage | |||||
| Related articles | |||||
