Ciauscolo (sometimes also spelled ciavuscolo or ciabuscolo) is a variety of Italian salame, typical of the Marche region (especially in the Province of Macerata), although it is also widely used in nearby Umbria (especially in the territory of Foligno and part of northern Valnerina).
Ciauscolo is a smoked and dry-cured sausage, made from pork meat and fat cut from the shoulder and belly. It is spiced with black pepper and garlic, and in some rare cases vincotto. The meat is finely ground, mixed with the spices and cure, stuffed into wide hog middles, and left for a 12- to 24-hour drying period. Once the surface has become tacky, the sausage is cold-smoked over juniper branches for two days, then hung to cure. Although it can be aged for a month or more, it is typically eaten after only a brief two weeks. The result is a very soft, moist sausage which can be spread on bread, in a manner similar to some p但t辿s.
Ciauscolo gained Protected Geographical Indication status in 2009.
A variant in some parts of Marche is called ciauscolo di fegato, mazzafegato or fegatino, in which pork liver is substituted for a certain portion of the fat. This naturally causes the color of the sausage to become darker, and contributes an intense flavor. In this case, orange zest and fennel fronds or flowers are included in the spices.
Per passare vacanze indimenticabili in Alto Adige l'hotel Alp Cron Moarhof 竪 la meta ideale. Immerso nelle Dolomiti tra lago di Braies e Tre Cime di Lavaredo 竪 il punto di partenza ideale per le Sue gite giornalieri.
This document discusses several important biological molecules and nutrients. It explains that carbohydrates, proteins, and fats are macronutrients that provide energy, aid growth and repair of tissues. Carbohydrates and proteins provide 4 calories per gram while fats provide 9 calories per gram. Vitamins C and D, calcium, water, fiber and iron are also discussed as essential nutrients, along with their functions and deficiency symptoms.
Ciauscolo (sometimes also spelled ciavuscolo or ciabuscolo) is a variety of Italian salame, typical of the Marche region (especially in the Province of Macerata), although it is also widely used in nearby Umbria (especially in the territory of Foligno and part of northern Valnerina).
Ciauscolo is a smoked and dry-cured sausage, made from pork meat and fat cut from the shoulder and belly. It is spiced with black pepper and garlic, and in some rare cases vincotto. The meat is finely ground, mixed with the spices and cure, stuffed into wide hog middles, and left for a 12- to 24-hour drying period. Once the surface has become tacky, the sausage is cold-smoked over juniper branches for two days, then hung to cure. Although it can be aged for a month or more, it is typically eaten after only a brief two weeks. The result is a very soft, moist sausage which can be spread on bread, in a manner similar to some p但t辿s.
Ciauscolo gained Protected Geographical Indication status in 2009.
A variant in some parts of Marche is called ciauscolo di fegato, mazzafegato or fegatino, in which pork liver is substituted for a certain portion of the fat. This naturally causes the color of the sausage to become darker, and contributes an intense flavor. In this case, orange zest and fennel fronds or flowers are included in the spices.
Per passare vacanze indimenticabili in Alto Adige l'hotel Alp Cron Moarhof 竪 la meta ideale. Immerso nelle Dolomiti tra lago di Braies e Tre Cime di Lavaredo 竪 il punto di partenza ideale per le Sue gite giornalieri.
This document discusses several important biological molecules and nutrients. It explains that carbohydrates, proteins, and fats are macronutrients that provide energy, aid growth and repair of tissues. Carbohydrates and proteins provide 4 calories per gram while fats provide 9 calories per gram. Vitamins C and D, calcium, water, fiber and iron are also discussed as essential nutrients, along with their functions and deficiency symptoms.
Training at Missouri Sheriffs' Association Robert O'Block
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Dr. Robert O'Block founded the American College of Forensic Examiners Institute after working as a law enforcement officer and completing the 700-hour Basic Law Enforcement Training Course through the Missouri Sheriffs' Association (MSATA). MSATA takes its role in training law enforcement officers seriously, offering basic, continuing, and comprehensive training programs. Over the past four years, over 31,000 Missouri peace officers have received training from MSATA, which covers both practical skills like arrests and reports as well as handling crisis situations. MSATA hires qualified and licensed instructors who are active or retired law enforcement officers.
This document discusses the probate process for wills under Rule 75. It defines key terms like probate, allowance of wills, and due execution. It outlines the duties of those involved, including the custodian of the will and named executors. The custodian must deliver the will to court within 20 days of learning of the death. Executors must also present the will to court within 20 days and accept or refuse the role. Allowance of the will through probate is necessary for it to take effect and is conclusive as to due execution, though not intrinsic validity.
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1. 25 Aprile 2014
all Agriturismo Feudo Gagliardi
Caulonia (RC)- localit Stincuso -
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antipasto
antipasto rustico Feudo Gagliardi
bis di primi piatti
caserecce con ricotta di pecora, pesto di finocchietto, olive nere e pinoli
mafalde fatte in casa con rag湛 di maiale biologico
secondo piatto
arista di maiale in salsa di mandorle e ginepro
contorno
patate al forno
dessert
dolce della casa
22,00 ( bevande escluse )
prenotazione obbligatoria
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