Translation of "Zampone" in German

"Zampone" is a product deeply rooted in Modena's culinary tradition.

First-class Italian cuisine from Coniglio in porchetta to ossobuco to zampone.

Zampone is an excellent example how all of the best parts of the pig are used.

You can also finish cooking the zampone or cotechino in the stewed lentils for enhancing the flavor.

Cucina Antica is a brand of Menù, a company that was set up near Modena, the home of great traditions and talents expressed in art, music, technology and above all food, with specialities famous all around the world such as tortellini, zampone (stuffed pig's trotters) and balsamic vinegar.

It is tradition to eat "Zampone" with lentils or kidney bean stew, along with mashed potatoes or spinach mixed with butter and Parmigiano Reggiano.

We offer you the possibility to send a recommendation for "Zampone - SAP Salumificio Artigianale Pavullese" by e-mail to friends or acquaintances.

Together with lentils and stewed beans, buttered spinach with Parmigiano Reggiano is a typical side dish for zampone and cotechino.

One of the most characteristic sausages of this area is zampone (pig's trotter stuffed with salted and flavoured minced meat), made with fat and lean pork meat, mixed with nerves, nosebags, salt, pepper, nutmeg, spout, clove and spices (as many as you wish), that fill up the skin of the trotter.

"Zampone" is traditionally eaten on New Year's Eve with lentils which bring good luck for the new year.

This salsa is traditionally served with zampone and cotechino, but it is also excellent with any boiled meat and boiled fish: especially fatty fish.

Zampone even said to be born in Mirandola, a town of low Modena, during a siege in 1511, when the troops of Pope Julius II began the siege in Mirandola, mirandolesi we saw the lost and not to leave in the hands enemy to all of these pigs, killed them.

This is why our tradition is rich with dishes derived from pork, such as zampone and cotechino which are always eaten with lentils on New Year's Eve. Other specialties include mortadella, salami from the mountain region, ciccioli and prosciutto aged for 11 months, giving it a more bold and characteristic flavor than that of Parma.

To be served cut in slices, just like the 'Zampone', heated up or even cold.

Regional dishes (Tortellini, Zampone, tigelle with bacon and sliced mixed, etc. ..).

Walking the characteristic porticos you can enjoy in the most authentic gastronomic traditions at this zone: evocative shops and welcoming locals offering specialties likeModena balsamic vinegar, tortellini, zampone, the Parmigiano Reggiano and the Emilia touch nectar, the Lambrusco.

Because in those days there were no systems of conservation we have today, just think that the refrigeration system, the refrigerator, was born in the second half of the 800, then someone thought this sack of pork within the sheath of the front legs of pork, spices, and then putting salt, pepper and other spices to it and so says the legend, would be born zampone

Soak the Zampone for a whole night and cook it in boiling water for three hours wrapped into a cloth.

In Modena, it is tradition to eat Zampone on New Year's Eve with a side dish of lentils or kidney bean stew, in addition to mashed potatoes or spinach mixed with butter and Parmigiano Reggiano.

The most adventurous campers should taste lentil Zampone, a stuffed pork trotter originally from Modena, and, of course, authentic Parma ham.