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By Antonio Carluccio and Priscilla Carluccio
Published 1997
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.
Β© 1997 Antonio Carluccio estate. All rights reserved.
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