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fatty pork sausage

Also known in Basilicata as nnuglia, 'nnoglia, nuglia or nnoglia, a rustic fatty pork sausage of offal meats, flavoured with fennel seeds and traditionally used for flavouring a ragú or soup. Today it's less fatty and can be grilled, or boiled with a pot of greens. In Calabria it's known as pizzitella or pezzendédde; in Puglia it's pizzintella. Some people call it tauciano.

The pezzente della montagna materana is in the Slow Food Presidium.

Montefredane in Campania holds a Sagra del Fusillo e del Pezzente in June.



Cured Meats and Sausages

Food Festivals


Slow Food

Text © Dana Facaros & Michael Pauls

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