Mortadella is a large Italian sausage or luncheon meat made of finely hashed or ground meat-cured pork, which incorporates at least 15% small cubes of pork fat. It is traditionally flavoured with black pepper grains, but modern versions can also contain pistachios or, more rarely, myrtle berries.
A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs may be included as fillers or extenders.
Ticino, sometimes Tessin, officially the Republic and Canton of Ticino or less formally the Canton of Ticino, is one of the 26 cantons forming the Swiss Confederation. It is composed of eight districts and its capital city is Bellinzona. It is also traditionally divided into the Sopraceneri and the Sottoceneri, respectively north and south of Monte Ceneri. Red and blue are the colours of its flag.
Salami is a cured sausage consisting of fermented and air-dried meat, typically pork. Historically, salami was popular among Southern, Eastern, and Central European peasants because it can be stored at room temperature for up to 45 days once cut, supplementing a potentially meager or inconsistent supply of fresh meat. Countries and regions across Europe make their own traditional varieties of salami.
Bellinzona is a municipality, a historic Swiss town, and the capital of the canton of Ticino in Switzerland. The town is famous for its three castles that have been UNESCO World Heritage Sites since 2000.
Prosciutto crudo, in English often shortened to prosciutto, is uncooked, unsmoked, and dry-cured ham. Prosciutto crudo is usually served thinly sliced.
Swiss cuisine is an ensemble of national, regional and local dishes, consisting of the ingredients, recipes and cooking techniques developed in Switzerland or assimilated from other cultures, particularly neighboring countries. The diversity and comprehensiveness of Swiss gastronomy reflects the linguistic, cultural and geographical diversity. The climate of Switzerland allows for a large variety of terroirs, and therefore a wide range of indigenous food, from simple cereals to refined products like cheese and wine.
Salumi are Italian meat products typical of an antipasto, predominantly made from pork and cured. Salumi also include bresaola, which is made from beef, and some cooked products, such as mortadella and prosciutto cotto.
The Castles of Bellinzona are a group of fortifications located around the town of Bellinzona, the capital of the Swiss canton of Ticino. Situated on the Alpine foothills, the group is composed of fortified walls and three castles named Castelgrande, Montebello and Sasso Corbaro. Castelgrande is located on a rocky peak overlooking the valley, with a series of walls that protect the old city and connect to Montebello. Sasso Corbaro, the highest of the three castles, is located on an isolated rocky promontory south-east of the other two. The Castles of Bellinzona with their defensive walls have been an UNESCO World Heritage Site since 2000.
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The traditional cuisine of Abruzzo is eclectic, drawing on pastoral, mountain, and coastal cuisine. Staples of Abruzzo cuisine include bread, pasta, meat, fish, cheese, and wine. The isolation which has characterized the region for decades has ensured the independence of its culinary tradition from those of nearby regions. Local cuisine was widely appreciated in a 2013 survey among foreign tourists.
Salumeria Biellese is a historic Italian deli in Manhattan, New York City, established in 1925. It is located on 8th Avenue and 29th Street in the Chelsea neighborhood.
The cuisine of Basilicata, or Lucanian cuisine, is the cuisine of the Basilicata region of Italy. It is mainly based on the use of pork and sheep meat, legumes, cereals and vegetables, with the addition of aromas such as hot peppers, powdered raw peppers and horseradish. The local gastronomy is, for historical-cultural reasons, typically peasant, based on simple recipes and on the culture of reuse, in particular of meat and bread.
Crescia[ˈkreʃʃa] is a thin Italian flatbread typically prepared in Marche and Umbria. The crescia probably has a common ancestry to the piadina, to be found in the bread used by the Byzantine army, stationed for centuries in Romagna, in the north of the Marche (Pentapolis), and in the Umbrian Valley crossed by the Via Flaminia. The food is also known by the common name of "white pizza".
The St. Galler Bratwurst, also known as the Olma Bratwurst after OLMA is a sausage produced in Northeastern Switzerland. It is partly made with veal and has a white color. It is named after the city of St. Gallen.
Sausages and cured meats are widely consumed in Switzerland. Meat in general is consumed on a daily basis, pork being particularly ubiquitous in Swiss cuisine. Preserving meat by smoking it or by adding salt has been done for millennia in Switzerland.
Salsiz is a raw sausage originating in the Grisons. It is an air-dried or smoked sausage and it is produced in many different variants. It distinguishes itself from most other sausages by its rectangular profile.
