Woods and Madonna 'a small village of 300 souls nestling between the towns of Poggio and Renatico Vigarano Mainarda in the province of Ferrara, in Emilia Romagna. Madonna
woods is remembered chiefly for a typical culinary products in the province of Ferrara: the Salamina from Sugo entitled to its historic salama da sugo on the outskirts of the village. It 'hard to find the salama da sugo out of the province of Ferrara, and this makes it a product that is typically only one, which identifies the land and its people.
PRODUCT
The salama da sugo, is the true queen of the table of Ferrara.
Produced by local butchers of the Pro Loco (all volunteers), and mature in its own laboratories in designated compliance with the regulations and traditions, salama da sugo is a sausage of beef and pork which the poor neck, jowl, bacon, tongue , liver, Sunia, carefully measured in parts due, natural flavors, full bodied wine but young, before they outlaw "our" famous Clinto was ideal for our salamina (our old fields are drinking it, but two thousand years ... ..). All this for a long time mixed together to blend well until all'insaccamento in the bladder of the pig, this thoroughly cleaned and washed in warm water, vinegar and wine. Closed by tying very well on top, is then tied to segments of 6/8/10/12, in which he identified the various schools of thought of many butchers. After draining overnight, are left to mature for at least 8 months, but if one wants a true taste salama da sugo must "suffer" at least until the tenth / eleventh month of aging.
COOKING
from Salamis to see if the sauce has not fault you have to "lead" in a container of water, so we realize that if the product is safe, this falls down if the product stays afloat, has problems. This is a very important phase.
found that the product is valid, we must leave the Salamis by sauce to soak for 8 / 10 hours, after which you gently brush the dirt under the water. Wrapped in a towel hangs on the straight tied to a stick across a large pot of water and allowed to boil gently by 4 or 7 hours depending on the typicality of Salamis. Nowadays many people use the most practical bag for cooking food.
Once it is cooked to the proper position round plate with its head in the middle. You uncover the top. Now you'll notice a strong smell fragrant, and that only the salama da sugo can give you.
Served with mashed potatoes. The piping hot. The
salama da sugo it can eat it raw with figs or melon, cooked, sliced \u200b\u200band cold. The Pro Loco of Salamis by Madonna Woods makes his own sauce from the sauce Salamis in suitable compliance with the regulations and traditions. A
Madonna Boschi events are mainly managed by the Pro Loco, which organizes major events such as Patron of the exhibition Galantine at the end of July and the "Festival of Salamis by Sauce Spoon" late September-early October.
A typical tasting menu: carpaccio with balsamic vinegar Salamina, Salamina Triptych by Sugo, Sugo Garganelli by the Salamis, lasagna baked with pumpkin sauce to spoon full of Salamis with mashed potatoes with mashed Top of Salamis' by potatoes.
Info: Pro Loco Madonna Woods of Salamina da Sugo (FE) 44028 Tel 3407095358
info@prolocomadonnaboschi.it
www.prolocomadonnaboschi.it
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