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Finocchiona
Finocchiona is a salami variety, typical of southern Tuscany. It is characterized for the use of fennel. == Origins == Finocchiona originated in the Renaissance, and possibly even before, in the Late Middle Ages.〔Ruggero Larco. "La finocchiona". ''Accademia Italiana della Cucina'' (264). October 2014. pp.15-16.〕 The use of fennel was an alternative to pepper (a key ingredient of the standard salami), which was very expensive at the time while fennel grew wild and abundant in the Tuscan countryside.〔Ruggero Larco. "La finocchiona". ''Accademia Italiana della Cucina'' (264). October 2014. pp.15-16.〕 Also, fennel is rich of menthol, and because of its anesthetic qualities filocchiona was regularly offered by the winemakers of the Chianti area to their customers before tasting their lower quality wines, to mask their taste.〔Ruggero Larco. "La finocchiona". ''Accademia Italiana della Cucina'' (264). October 2014. pp.15-16.〕 Its name derives from "finocchio", the Italian name for fennel.
抄文引用元・出典: フリー百科事典『 ウィキペディア(Wikipedia)』 ■ウィキペディアで「Finocchiona」の詳細全文を読む
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