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Louis' recipes
gravy salami from making to cooking
gravy salami from making to cooking
The Sala da Sugo, or salamina da sugo, is an ancient sausage that we can date to the times of Alfonso I d'Este in 1549 by Messisbugo in his famous works dedicated to the culinary art.
It is a sausage that has always been in the tradition of Ferrara and its countryside.
I have always had the pleasure of tasting this unique product on holidays. In fact, for me, eating it is always synonymous with lunch/dinner with the family on winter holidays: Christmas, the last day of the year and the Epiphany.
It is prepared accompanied by an excellent purée, baked potatoes or lentils. A very apt match that I've had the opportunity to try in some restaurants is the one with honey, try it too!!