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Lucanica was a short, fat, rustic pork sausage in Ancient Roman cuisine. Apicius documents it as a spicy, smoked beef or pork sausage originally from Lucania; according to Cicero and Martial, it was brought by Roman troops or slaves from Lucania.〔Oxford Companion to Food〕〔Touring Club Italiano ''Le città dell'olio'', 2001, Touring Editore pag. 237 ISBN 88-365-2141-X〕 It has given its name to a variety of sausages (fresh, cured, and smoked) in Mediterranean cuisine and its colonial offshoots, including: * Italian ''luganega'' or ''lucanica''. * Portuguese and Brazilian ''linguiça'' * Bulgarian ''lukanka'' or ''loukanka'' * Macedonian (Western dialects) ''lukanec / луканец'' or ''lukanci / луканци'' * Greek ''loukaniko'', a fresh sausage usually flavored with orange peel * Spanish, Latin American, and Philippine ''longaniza'', a name which covers both fresh and cured sausages * Arabic ''laqāniq'', ''naqāniq'', or ''maqāniq'', made of mutton and some semolina〔Maxime Rodinson, "GHidhā", ''Encyclopaedia of Islam'', Second Edition. (full text )〕〔For the phonetic variation, see Dulaym ibn Masʻūd Qaḥṭānī, ''Sound changes in Arabic sonorant consonants'' (not seen)〕 ==See also== * List of smoked foods 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「Lucanica」の詳細全文を読む スポンサード リンク
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