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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With a Parmesan cheese knife, cut the cheese in sizes to your liking. Pour drops of the balsamic vinegar...
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A look at / San Geminiano
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