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About: Ciavàr     Goto   Sponge   NotDistinct   Permalink

An Entity of Type : yago:Solid115046900, within Data Space : dbpedia.demo.openlinksw.com associated with source document(s)

Type: yago:Food107555863yago:Matter100020827yago:Meat107649854yago:PhysicalEntity100001930yago:WikicatItalianSausagesFoodyago:Sausage107675627yago:Solid115046900 New Facet based on Instances of this Class

Ciavàr, also referred to as mad sausage (salsiccia matta), is an Italian sausage made from pig offal and other parts, including tongue, cheek, heart and head. It is typical on the side of the Apennines. It is a traditional product of those living in the Romagnolo valleys, including Bagno di Romagna, , and Santa Sofia. It is also eaten in Forlì, Cesena, Rimini and other areas of Romagna. Dark in color, it is made with salt, pepper, garlic and Sangiovese wine. It is eaten year-round grilled or cooked in the oven and sometimes preserved in oil (if made with less perishable pig parts). It is listed on the Ark of Taste.