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

muso

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.

Text © Dana Facaros and Michael Pauls

Images by: crumbles the doog