 Salama da Sugo
A truly unique delicacy, salama (or salamina) from sauce is a delicious pork sausage typical of the province of Ferrara to taste hot cooked after it and after removing the top and pulling the meat with a spoon or , alternatively, is entirely the skin and is located, still whole, on a cutting board, preferably in the basin, to collect more easily the sauce that comes out during cutting in slices or wedges that is executed to prepare the scope. Do not miss the match with plenty of mashed potatoes, a side dish perfect for anyone who loves the natural taste and good food, also considered the ability of mashed dilution of intense flavor of the sausage. One tablespoon of red sauce that comes in the cut can be finally recovered and paid into puree which was placed the slice of salamina. Less common, but equally delicious are the fried combinations with cream or a creamy mashed pumpkin. Usually served as a unique flow, albeit reduced because the amount is still sufficient for a full meal, according to tradition, it is preceded by a plate of cappelletti in broth followed by a slice of cake or a pampepato Tenerina or even a cake with noodles or a trifle. A food really intended for more sophisticated palates. | 
Europe
Italy
Emilia Romagna
