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Finocchiona, a Tuscan salami flavored with fennel seeds, allegedly owes its origins to a thief at a fair near the town of Prato, who stole a fresh salami and hid it in a stand of wild fennel. When he returned for it, he found it had absorbed the aromas of its hiding place and had become quite delicious.Where does Finocchiona come from?
(Nutrition information is calculated using an ingredient database and should be considered an estimate.) Finocchiona, a Tuscan salami flavored with fennel seeds, allegedly owes its origins to a thief at a fair near the town of Prato, who stole a fresh salami and hid it in a stand of wild fennel.What is the temperature of the Finocchiona?
To achieve this result, the Finocchiona is kept in rooms with a temperature between 64F (12C) and 77F (25C). Once the drying phase is over, the maturing phase begins, which is carried out with temperatures between 52F (11C) and 64F (18C) and relative humidity between 65% and 90%.Did you know that salami is made from wild fennel?
There is a story, that a thief stole a fresh salami at a fair near the Italian town of Prato, and hid it in a field of wild fennel. When he picked it up a few days later, he discovered that the sausage developed a wonderful aroma from the fennel. Grind meat and fat through 3/16” plate (5 mm).