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| Definition Of: |
Sanguinaccio
sahn-gwee-NAH-choh This pork blood sausage is a specialty of northern Italy. There are numerous variations of sanguinaccio. Val d'Aosta calls it boudin and mixes in boiled potatoes, lard, and spices, and sometimes combines the pork blood with ox blood. In Friuli bread crumbs, marjoram, cracklings, lemon zest, and garlic are folded in. For more click here.
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Local Cuisine INDEX:
List of Terms: Terms beginning with "A", Page 1 |
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1 2 3 A: Page 1 of 3.
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