ventricina造句

• Ventricina is a type of mildly spicy sausage made the area in and around Crognaleto.
• The bladder is used as a casing for several traditional food items, including the sausages known as ventricina and sobrassada.
• Ventricina is often spread on bread and is sometimes placed on the grill or in the oven to make a form of bruschetta.
• The ventricina from the Vasto area is made with large pieces of fat and lean pork, pressed and seasoned with powdered sweet peppers and fennel and all encased in the dehydrated stomach of the pig itself.
• In addition to bruschetta, a typical antipasto will consist of any of several meat dishes, such as the sausages Capocolli, the fennel-seasoned Salsiccie al finocchio, Soppressata, ventricina, frascateglie or sanguinaccio.
• Another worth-mentioning specialty, also common to most villages in southern area of Chieti's province, is the " ventricina ", a usually round-shaped salami made of fresh pork finely chopped and mingled with bits of lard, ground dried red medium-spicy peppers, fennel seeds, and coarse salt, usually prepared during the colder winter days of January ( after the first snow falls it is tradition to slaughter a pig ), then hanged on the ceiling in a dry room and seasoned for usually 1 + months until ready to be sliced and served with freshly baked bread as an appetizer.