This is a preview of the content in our Italian Food Decoder app. Get the app to:
  • Read offline
  • Remove ads
  • Add Map function to find sites, as well as your own custom locations (your hotel...)
  • Build a list of your own favourites
  • Search the contents with our advanced text search functionality
  • ... and more!
iOS App Store Google Play

cotechino

cooked sausage

Pig's trotter filled with cotechino

A speciality of Modena, but made all over Italy. Cotechino gets its name from the fact that some of the pig's skin is ground and mixed in, giving the sausage a slightly gelatinous feel. They are traditionally boiled and eaten with lentils, or in bollito misto. In Cremona that make cotechino alla vaniglia— not vanilla flavoured, but as soft and sweet as vanilla.

In Basilicata, they make, or used to make, cotechinata or pig skin involtini, with a filling of hot peppers, garlic and parsley, cooked for a long time in tomato sauce.

Text © Dana Facaros and Michael Pauls

Images by: Alpha