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diot
little sausage from Savoy
The name means ‘little sausage’ in the Savoyard dialect. Flavoured with nutmeg, diots appear in many forms, either made from fresh pork, or smoked, or with the addition of cabbage or Beaufort cheese.
Diots are often cooked with onions, wine and potatoes, or with crozets, lentils or sauerkraut, or served cold in a sandwich.
Text © Dana Facaros
Image by SuperManu