{"id":3109,"date":"2020-08-24T10:52:08","date_gmt":"2020-08-24T09:52:08","guid":{"rendered":"https:\/\/ticinoatavola.ch\/?p=3109"},"modified":"2023-08-23T13:00:49","modified_gmt":"2023-08-23T12:00:49","slug":"salumi-e-carni","status":"publish","type":"post","link":"https:\/\/ticinoatavola.ch\/index.php\/2020\/08\/24\/salumi-e-carni\/","title":{"rendered":"Salumi e carni"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><p>[vc_row][vc_column][vc_column_text el_class=&#8221;tedesco&#8221;]Una delle tradizioni alimentari pi\u00f9 importanti e radicate del Ticino \u00e8 la \u201cmazza\u201d. Un rito che un tempo riuniva le famiglie e le comunit\u00e0 dei villaggi, \u201ccelebrato\u201d da macellai la cui fama si diffondeva di paese in paese.<br \/>\nIl cambiamento del nostro stile di vita e le esigenze normative legate alla produzione di insaccati, hanno spostato dalle corti della fattorie ai macelli questa \u201cfesta del gusto\u201d; rimangono per\u00f2 intatti sia i sapori che i saperi di questa bella tradizione. Negli ultimi anni, poi, numerosi contadini hanno avviato con successo l\u2019allevamento di razze bovine da carne, che forniscono tagli pregiati e succulenti. Tra i salumi e derivati sono sempre pi\u00f9 apprezzati il salame, i salametti di maiale, cavallo, cervo e cinghiale, immancabili in ogni grotto. Ottimi anche la carne secca (manzo e cavallo), la coppa, il lardo, la pancetta piana e arrotolata, la luganiga, la luganighetta che regala emozioni alla griglia o nel risotto, la mortadella di fegato, cruda e cotta, lo zampone e il violino di capra. Piatti che fanno la gioia dei buongustai sono anche gli ossibuchi, il brasato e lo stinco, accompagnati da polenta o risotto, le costine di maiale alla griglia, il capretto e l\u2019agnello dei nostri pascoli, e la busecca.<br \/>\n[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_separator color=&#8221;black&#8221; css=&#8221;.vc_custom_1597237105197{margin-top: 30px !important;margin-bottom: 60px !important;}&#8221;][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text el_class=&#8221;francese&#8221;]Die Wurstwaren und das Fleisch<br \/>\nEine der wichtigsten und verwurzeltsten Esstraditionen im Tessin ist die \u201cmazza\u201c (Hausmetzgete).<br \/>\nEin Ritual das fr\u00fcher die Familien und die Gemeinschaft eines Dorfes vereint hat, \u201czelebriert\u201c durch einen Metzger, dessen Ruf sich von Dorf zu Dorf weiterverbreitete. Der Wandels unseres Lebensstils und die Notwendigkeit Normativen f\u00fcr die Herstellung von Wurstwaren zu erlassen, haben dieses \u201cFest der Gaumenfreude\u201c aus den Innenh\u00f6fen der Bauernh\u00e4user in die Metzgereien verlagert; geblieben sind allerdings die Geschmacksvielfalt und das Wissen um diese sch\u00f6ne Tradition. In den letzten Jahren haben zahlreiche Bauern mit Erfolg in die Zucht von Fleischrindern investiert, welche ihnen jetzt schmackhafte und erlesene St\u00fccke liefern. Von den Wurstwaren und ihren Nebenerzeugnissen ist immer noch die Salami das meist gesch\u00e4tzte Produkt, ebenso wie die Salametti vom Schwein, Pferd, Hirsch oder Wildschwein, die in keinem Grotto fehlen d\u00fcrfen. Hervorragend sind auch das Trockenfleisch (Rind und Pferd), der Coppa, der Lardo (fetter Speck), der flache oder gerollte Speck, die Luganiga und die Luganighetta (die gegrillt oder im Risotto positive Emotionen hervorrufen), der Mortadella aus roher oder gekochter Leber, der Schmorbraten oder die Schweinshaxe (von Polenta oder Risotto begleitet), die Schweinsrippchen vom Grill, das Gitzi und das Lamm von unseren Weiden und die Busecca (Kutteln).[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_separator color=&#8221;black&#8221; css=&#8221;.vc_custom_1597237137203{margin-top: 30px !important;margin-bottom: 60px !important;}&#8221;][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text el_class=&#8221;tedesco&#8221;]Charcuteries et viandes<br \/>\nL\u2019une des plus importantes et antiques traditions alimentaires du Tessin est la \u201cmazza\u201d (boucherie maison). Un rituel qui, dans le temps, r\u00e9unissait les familles et les communaut\u00e9s des villages, \u201cc\u00e9l\u00e9br\u00e9\u201d par des bouchers dont la renomm\u00e9e \u00e9tait r\u00e9pandue de village en village. Le changement de notre style de vie et les exigences normatives li\u00e9es \u00e0 la production de charcuteries ont d\u00e9plac\u00e9 cette \u201cf\u00eate du go\u00fbt\u201d des cours des fermes aux abattoirs; mais les saveurs et les savoirs de cette belle tradition restent intactes. Ces derni\u00e8res ann\u00e9es, beaucoup de fermiers ont commenc\u00e9 avec succ\u00e8s l\u2019\u00e9levage de races bovines pour la viande, qui fournissent des morceaux pris\u00e9s et succulents.<br \/>\nDans la charcuterie, sont toujours tr\u00e8s appr\u00e9ci\u00e9s le salami, les petits salamis de porc, de cheval, de cerf et de sanglier, qui ne manquent dans aucun grotto. Excellents sont aussi la viande s\u00e9ch\u00e9e (boeuf et cheval), la coppa(cou de porc s\u00e9ch\u00e9), le lard, la poitrine de porc s\u00e9ch\u00e9e, plate ou roul\u00e9e, la \u201cluganiga\u201d (saucisse de porc \u00e0 cuire), la \u201cluganighetta\u201d, qui r\u00e9gale aussi bien grill\u00e9e que dans le risotto, la mortadelle de foie crue ou cuite, le \u201czampone\u201d (pied de porc fourr\u00e9 de chair \u00e0 saucisse), et le \u201cviolino di capra\u201d (cuisse de ch\u00e8vre s\u00e9ch\u00e9e). Les plats qui font la joie des gourmets sont les \u201cossi buchi\u201d, la viande brais\u00e9e, et le jarret de porc, accompagn\u00e9s de polenta ou risotto, les c\u00f4tes de porc grill\u00e9es, le chevreau et l\u2019agneau de nos p\u00e2turages, et la \u201cbusecca\u201d.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_separator color=&#8221;black&#8221; css=&#8221;.vc_custom_1597237137203{margin-top: 30px !important;margin-bottom: 60px !important;}&#8221;][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text el_class=&#8221;tedesco&#8221;]Cold cuts and meats<br \/>\nOne of the most important and longest-standing culinary traditions in Ticino is the \u2018mazza\u2019, meaning the slaughter of pigs. This is a ritual that at one time brought families and village communities together, performed by butchers whose fame spread from settlement to settlement.<br \/>\nChanges to our lifestyle and legislation concerning the production of cured meats meant that this celebration of food has moved from the farmyard to the abattoir. Nevertheless, the flavours and expertise belonging to this great tradition have not been lost. Recently, many farmers have also begun to rear beef cattle, producing succulent, prized cuts of meat. From the selection of cured meats and by-products produced, salami and pork, horse, venison and wild boar salametti are becoming ever more popular, and are a fixture in every grotto. Other fine foods include dried meat (beef and horse), Cappocollo, lard, flat and rolled pancetta, Luganiga sausage, Luganighetta (fantastic barbecued or in a risotto), raw or cooked liver mortadella, pig\u2019s trotter and Violino di Capra (goat prosciutto). Other dishes that appeal to foodies are ossobuco (cross-cut veal shank), braised meat and shin, accompanied by polenta or risotto, barbecued baby back pork ribs, goat and lamb from the region\u2019s pastures and busecca (tripe soup).[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>[vc_row][vc_column][vc_column_text el_class=&#8221;tedesco&#8221;]Una delle tradizioni alimentari pi\u00f9 importanti e radicate del Ticino \u00e8 la \u201cmazza\u201d. Un rito che un tempo riuniva le famiglie e le comunit\u00e0 dei villaggi, \u201ccelebrato\u201d da macellai la cui fama si diffondeva di paese in paese. Il&#8230;<\/p>\n","protected":false},"author":1,"featured_media":3110,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[42],"tags":[58],"class_list":{"0":"post-3109","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-prodotti-tipici","8":"tag-prodotti-tipici"},"_links":{"self":[{"href":"https:\/\/ticinoatavola.ch\/index.php\/wp-json\/wp\/v2\/posts\/3109","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ticinoatavola.ch\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ticinoatavola.ch\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ticinoatavola.ch\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ticinoatavola.ch\/index.php\/wp-json\/wp\/v2\/comments?post=3109"}],"version-history":[{"count":0,"href":"https:\/\/ticinoatavola.ch\/index.php\/wp-json\/wp\/v2\/posts\/3109\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ticinoatavola.ch\/index.php\/wp-json\/wp\/v2\/media\/3110"}],"wp:attachment":[{"href":"https:\/\/ticinoatavola.ch\/index.php\/wp-json\/wp\/v2\/media?parent=3109"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ticinoatavola.ch\/index.php\/wp-json\/wp\/v2\/categories?post=3109"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ticinoatavola.ch\/index.php\/wp-json\/wp\/v2\/tags?post=3109"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}