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snout (or a really good soup, or a pastry)

Snout of veal, sometimes pork, appears in stews, salads, even on pasta. Mussu e carcagnolo, once a staple of Palermo street food, is a stew of the cartiliginous parts of snout and hoof, carrots and celery, sometimes with tongue and other parts added.

What this has to do with the mysterious sporca muso ('dirty snout') is not at all clear. In Cremona this is a minestra of borlotti beans, pasta, potatoes and vegetables, which is so good you eat it too fast and things fall off your spoon and splash your nose. But down in Bari, in Puglia sporcamuss is a delicate little millefeuille pastry with cream.


Meats & Poultry


Text © Dana Facaros & Michael Pauls

Image by crumbles the doog