Search Results for: Seaweeds ground
boiled, what goes under the name of cotechino (codeghì in the local dialect) is, together with polenta, one of the most typical dishes of the bergamo cuisine. production and storage it is made from fresh pork from the leg, shoulder, or neck – and chin strap for the fat. everything must be coarsely ground
, and in order to obtain the taste and distinctive flavour of the finished product, the mixture must be added with black pepper, red wine, spices, herbs and fresh garlic crushed or brewed in wine. the mixture is then added with finely ground sea salt. traditionally, the mixture was worked for a long...
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