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Also known as "miacetto", this blood sausage is made with the addition of white wine, spices, pine nuts and chopped orange peel.

It is made from the blood collected at slaughter time, and boiled gently until it partially solidifies. The sausage can be eaten while still warm or heated in a pan, although it is often cut into slices similar to black pudding. Today, blood sausage has been all but forgotten, although it perfectly represents the skill of the local butchers in using every part of the slaughtered animal.



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