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Three coglioni di mulo
Mortadella di Campotosto (popularly called coglioni di mulo) is a salami produced in limited quantities in the territory of the comune (municipality) of Campotosto, in the province of L'Aquila, Abruzzo.[1][2][3]Mortadella di Campotosto it is listed as a prodotto agroalimentare tradizionale (PAT) by the Ministry of Agricultural, Food and Forestry Policies.[4]
^"Mortadella di Campotosto". Wine and Travel Italy.
^"Campotosto Mortadella - Presìdi Slow Food".
^"Mortadella di Campotosto | Parco Nazionale del Gran Sasso e Monti della Laga". www.gransassolagapark.it.
^Mipaaf. List of traditional food products.
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coloured with alchermes. MortadelladiCampotosto, high in the Apennines of northern Lazio, is lightly smoked. Mortadelladi cavallo is made from horse...
MortadelladiCampotosto (popularly called coglioni di mulo) is a salami produced in limited quantities in the territory of the comune (municipality) of...
and encased in dried pig stomach. MortadelladiCampotosto (well known in Abruzzo) is an oval, dark-red mortadella with a white column of fat and containing...
and encased in dried pig stomach. MortadelladiCampotosto (well known in Abruzzo) is an oval, dark-red mortadella with a white column of fat. They are...
bresaola, which is made from beef, and some cooked products, such as mortadella and prosciutto. The word salumi, 'salted meat', derives from the Latin...
Biodiversità (in Italian). "Bottarga di Favignana". Fondazione Slow Food per la Biodiversità (in Italian). ‘Fragola di Maletto’[permanent dead link], Fondazione...
baloney (/bəˈloʊni/ bə-LOH-nee), is a sausage derived from the Italian mortadella, a similar-looking, finely ground pork sausage, named after the city of...
Saffron of l'Aquila, the Liquorice of Atri, the Confetti di Sulmona, the MortadelladiCampotosto, the prestigious wine Montepulciano d'Abruzzo and many...
(Hungarian: debreceni kolbász, German: Debre(c)ziner, Italian: Salsiccia di Debrecen) is a pork sausage of uniform fine texture and reddish-orange colour...
where it is called coppa di testa, or simply coppa, soppressata in Tuscany, or – in some northern regions – formaggio di testa (head cheese). In central...
white peppercorns, and red or white wine.[citation needed] Salame genovese di Sant'Olcese – a salume from the Italian city of Genoa made of pork and beef...
butchers in the second half of the nineteenth century, including József Meduna di Montecucco's "first Hungarian steamed salami and fat products" factory. Szegedi...
typical appetisers of the Parma area, especially when paired with prosciutto di Parma, which is produced in the same area. It is often served with Lambrusco...
Status (European Union) Appellation d'origine contrôlée (France) Denominazione di Origine Controllata (Italy) Labeling of genetically modified food Produce...
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