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Salame Cotto

Cooked Salami

Appears in
Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

  • About

This is mostly eaten in the north of Italy, where the temperatures allow an unpreserved sausage to be kept for longer period of time. It is made in the same way as Cotechino, but is boiled in water and sold cooked and ready to eat as part of a bollito misto or minced to make meat stuffings or fillings for ravioli.

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