ciccioli
Sign in to savethumb|250px|This is a plate of ciccioli, which are like pork rinds. Ciccioli are pressed cakes of fatty pork. They are known under this name in Emilia-Romagna, being popular in Modena, Reggio Emilia, Bologna, Parma, Piacenza, and Romagna. In Naples and Apulia they are called cicoli, in Lazio and Umbria sfrizzoli, and in Calabria risimugli.
In the Vinony graph
Within Vinony's link graph, ciccioli is referenced by 133 other articles, and connects out to meat, Naples and International Standard Book Number.
It is catalogued under the topic Pork.
Its subject is documented across 5 Wikipedia language editions.
Wikidata facts
- Instance of
- dish
- Subclass of
- cracklings
- Country of origin
- Italy
- Material used
- pork
- Image
- Grattons lyonnais.jpg
Show 1 more fact
- Commons category
- Grattons
via Wikidata · CC0
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Encyclopedic overview
4 sectionsContents
- See also
- References
- Bibliography
- External links
thumb|250px|This is a plate of ciccioli, which are like pork rinds. Ciccioli are pressed cakes of fatty pork. They are known under this name in Emilia-Romagna, being popular in Modena, Reggio Emilia, Bologna, Parma, Piacenza, and Romagna. In Naples and Apulia they are called cicoli, in Lazio and Umbria sfrizzoli, and in Calabria risimugli.
Ciccioli are made by compressing, drying, and aging fatty, leftover pieces of pork. These scraps are compressed using a special press where the meat is wrapped in sack cloth, then slowly squeezed over several weeks to remove excess liquid. They can either be prepared in a wet preparation that can be sliced and served, or in a very dry, crunchy, chip-like form often called ciccioli frolli. They result also as leftovers from the preparation of strutto.
Excerpted from Wikipedia’s “ciccioli” article, available under the CC BY-SA 4.0 licence.