Fine Tastes of ModenaFocus on
Considered the father of Zampone, "Cotechino" is prepared the same way using lean cuts of pork and rind, ground and mixed with spices. The difference is that the ground meat is stuffed in a sausage casing instead of being stuffed in the skin of the pig's foreleg as with Zampone.
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Put the sliced salmon into a casserole dish and cover with the lemon juice and a mixture of the black and red pepper and coriander seeds...
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A look at / San Geminiano
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