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- Ciauscolo abstract "Ciauscolo (Italian pronunciation: [tʃaˈuskolo]; sometimes also spelled ciavuscolo or ciabuscolo) is a variety of Italian salame, typical of the Marche region (especially in the Province of Macerata), although it is also widely used in nearby Umbria (especially in the territory of Foligno and part of northern Valnerina).Ciauscolo is a smoked and dry-cured sausage, made from pork meat and fat cut from the shoulder and belly. It is spiced with black pepper and garlic, and in some rare cases vincotto. The meat is finely ground, mixed with the spices and cure, stuffed into wide hog middles, and left for a 12- to 24-hour drying period. Once the surface has become tacky, the sausage is cold-smoked over juniper branches for two days, then hung to cure. Although it can be aged for a month or more, it is typically eaten after only a brief two weeks. The result is a very soft, moist sausage which can be spread on bread, in a manner similar to some pâtés.Ciauscolo gained Protected Geographical Indication status in 2009.A variant in some parts of Marche is called ciauscolo di fegato, mazzafegato or fegatino, in which pork liver is substituted for a certain portion of the fat. This naturally causes the color of the sausage to become darker, and contributes an intense flavor. In this case, orange zest and fennel fronds or flowers are included in the spices.".
- Ciauscolo wikiPageExternalLink Salami-1.
- Ciauscolo wikiPageExternalLink ciauscolo.htm.
- Ciauscolo wikiPageID "7596917".
- Ciauscolo wikiPageLength "2170".
- Ciauscolo wikiPageOutDegree "26".
- Ciauscolo wikiPageRevisionID "670363594".
- Ciauscolo wikiPageWikiLink Black_pepper.
- Ciauscolo wikiPageWikiLink Boston_butt.
- Ciauscolo wikiPageWikiLink Casing_(sausage).
- Ciauscolo wikiPageWikiLink Category:Italian_sausages.
- Ciauscolo wikiPageWikiLink Category:Salumi.
- Ciauscolo wikiPageWikiLink Category:Smoked_meat.
- Ciauscolo wikiPageWikiLink Dialect.
- Ciauscolo wikiPageWikiLink Fennel.
- Ciauscolo wikiPageWikiLink Foligno.
- Ciauscolo wikiPageWikiLink Garlic.
- Ciauscolo wikiPageWikiLink Geographical_indications_and_traditional_specialities_in_the_European_Union.
- Ciauscolo wikiPageWikiLink Italy.
- Ciauscolo wikiPageWikiLink Juniper.
- Ciauscolo wikiPageWikiLink List_of_smoked_foods.
- Ciauscolo wikiPageWikiLink Liver_(food).
- Ciauscolo wikiPageWikiLink Marche.
- Ciauscolo wikiPageWikiLink Medieval_Latin.
- Ciauscolo wikiPageWikiLink Orange_(fruit).
- Ciauscolo wikiPageWikiLink Pork_belly.
- Ciauscolo wikiPageWikiLink Province_of_Macerata.
- Ciauscolo wikiPageWikiLink Pâté.
- Ciauscolo wikiPageWikiLink Salami.
- Ciauscolo wikiPageWikiLink Smoking_(cooking).
- Ciauscolo wikiPageWikiLink Umbria.
- Ciauscolo wikiPageWikiLink Valnerina.
- Ciauscolo wikiPageWikiLink Vincotto.
- Ciauscolo wikiPageWikiLinkText "Ciauscolo".
- Ciauscolo wikiPageUsesTemplate Template:IPA-it.
- Ciauscolo wikiPageUsesTemplate Template:Portal.
- Ciauscolo wikiPageUsesTemplate Template:Salami.
- Ciauscolo subject Category:Italian_sausages.
- Ciauscolo subject Category:Salumi.
- Ciauscolo subject Category:Smoked_meat.
- Ciauscolo hypernym Variety.
- Ciauscolo type Grape.
- Ciauscolo type Sausage.
- Ciauscolo comment "Ciauscolo (Italian pronunciation: [tʃaˈuskolo]; sometimes also spelled ciavuscolo or ciabuscolo) is a variety of Italian salame, typical of the Marche region (especially in the Province of Macerata), although it is also widely used in nearby Umbria (especially in the territory of Foligno and part of northern Valnerina).Ciauscolo is a smoked and dry-cured sausage, made from pork meat and fat cut from the shoulder and belly.".
- Ciauscolo label "Ciauscolo".
- Ciauscolo sameAs Q3676324.
- Ciauscolo sameAs Ciauscolo.
- Ciauscolo sameAs 차우스콜로.
- Ciauscolo sameAs m.02668rj.
- Ciauscolo sameAs Q3676324.
- Ciauscolo wasDerivedFrom Ciauscolo?oldid=670363594.
- Ciauscolo isPrimaryTopicOf Ciauscolo.