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Ciccioli are pressed cakes of fatty pork. They are known under this name in Emilia-Romagna, being popular in Modena, Reggio Emilia, Bologna, Parma, Piacenza, and Romagna. In Naples and Apulia they are called cicoli,[1] in Lazio and Umbria sfrizzoli, and in Calabria risimugli.
Ciccioli are made by compressing, drying, and aging fatty, leftover pieces of pork. These scraps are compressed using a special press where the meat is wrapped in sack cloth, then slowly squeezed over several weeks to remove excess liquid. They can either be prepared in a wet preparation that can be sliced and served, or in a very dry, crunchy, chip-like form often called ciccioli frolli. They result also as leftovers from the preparation of strutto.
See also
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References
edit- ^ Ledgeway, Adam (2009). Grammatica diacronica del napoletano. Beihefte zur Zeitschrift für romanische Philologie (in Italian). Tübingen: Max Niemeyer. p. 512. ISBN 978-3-484-52350-0.
Bibliography
edit- Guarnaschelli Gotti, Marco (2007) [1990]. Università degli Studi di Scienze Gastronomiche (ed.). Grande enciclopedia illustrata della gastronomia. DOC (in Italian). Milan: Mondadori. p. 302. ISBN 978-88-04-56749-3.
External links
edit- Everything2 Article
- Italian web page about ciccioli with photographs
- Italian article on ciccioli frolli
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