High Quality Content by WIKIPEDIA articles! Mortadella is a large Italian sausage or cold cut made of finely hashed/ground heat-cured pork sausage which incorporates at least 15% small cubes of pork fat. It is delicately flavored with spices, including whole or ground black pepper, myrtle berries, nutmeg, coriander and pistachios and/or olives. Traditionally the pork filling was ground to a paste using a large mortar and pestle. Two Roman funerary stele in the archaeological museum of Bologna...
High Quality Content by WIKIPEDIA articles! Mortadella is a large Italian sausage or cold cut made of finely hashed/ground heat-cured pork sausage which incorporates at least 15% small cubes of pork fat. It is delicately flavored with spices, including whole or ground black pepper, myrtle berries, nutmeg, coriander and pistachios and/or olives. Traditionally the pork filling was ground to a paste using a large mortar and pestle. Two Roman funerary stele in the archaeological museum of Bologna show such mortars. Alternatively, according to Cortelazzo and Zolli Dizionario Etimologico della Lingua Italiana 1979-88, mortadella gets its name from a Roman sausage flavored with myrtle in place of pepper.
Данное издание не является оригинальным. Книга печатается по технологии принт-он-деманд после получения заказа.
В англо-русский и русско-английский словарь включено свыше 3000 наиболее часто употребляемых в международной практике терминов, словосочетаний и сокращений, принятых в вакцинологии. Словарь адресован в первую очередь специалистам в области вакцинопрофилактики, включая научных работников, производителей иммунобиологических препаратов, врачей, медицинских сестер и других медицинских специалистов,...
Издательство:
ГЭОТАР-Медиа
Дата выхода: февраль 2019
Оставить комментарий