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


paté sausage from the Marche

Sometimes spelled ciaùscolo, ciavuscolo or ciabuscolo, ciauscolo (derived from the Latin cibusculum, or 'little food') is a salame made from finely ground pork shoulder and belly, garlic and pepper, left to dry briefly before being cold-smoked over juniper for two days. Generally eaten very fresh, it is so moist it can be either sliced or spread on bread like paté. A speciality of the Monti Sibillini, Macerata and Ascoli in the Marches, and Norcia in Umbria, and IGP since 2009.

Text © Dana Facaros and Michael Pauls

Images by: piceno24