This is a preview of the content in our Italian Food Decoder app. Get the app to:
  • Read offline
  • Remove ads
  • Build a list of your own favourites
  • Search the contents with full-text search functionality
  • ... and more!
iOS App Store Google Play



Not for Wild West cowboys, but for Puglian shepherds on the long transhumance trail. This traditional dried meat may be sheep, veal or even goat, spiced with garlic and pepper or peperoncini; it is still made in villages of the Capitanata, around Fóggia.

Micischia is the Abruzzese word; you might also see meschiske, mèsciscke, muscischa or muscisch'ka.

Text © Dana Facaros and Michael Pauls

Image by apulia2discover