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Journal Articles
Gastronomica. 2012; 12491–95 doi: https://doi.org/10.1525/GFC.2012.12.4.91
Published: 01 November 2012
...john f. carafoli This article explores a renowned Italian salume (cured meat product) made of many different pork oddments that give it a complex but melting texture. It is usually found in one of two forms, cotechino or—the chief focus of the article—the more demanding zampone . Both are...
Journal Articles
Gastronomica. 2002; 2194–96 doi: https://doi.org/10.1525/gfc.2002.2.1.94
Published: 01 February 2002
... Communion at Mass. But today, the Catholic Church If my saddle of rabbit is stuffed with cotechino sausage, does that exclude it from consideration as a modern Irish dish? Must we make do with bacon and cabbage, beef and Guinness? in Ireland no longer sets the moral precepts by which we live. Denial has...