Dec 16, 2017 · It's almost not possible to come through New Year in Italy without being offered a plate of zamponi and lentils. It is a fundamental protagonist of the 'cenone' of New Year's Eve …

The zampone, a stuffed pig trotter (with the hoof on), is never missing from a Christmas or New Year’s table in Emilia-Romagna.

Zampone is made from the front trotter of a pig which is stuffed with a mixture of lean meats, belly, back skin, back fat and boiled before consumption. In 1510 the people of Modena formed an …

ZAMPONE PRECOOKED The first whiff takes you back in time. The mix of spices and cooking of the meat are reminiscent of good times past. The traditional consistency and flavour of minced …

Zampone (pork sausage stuffed in pig's trotter) is prepared by mincing the pork meat in a mincer. Trimming can be performed before this process, when required. The mixture thus obtained is …

Dec 31, 2019 · An Italian holiday menu is never complete without these delicacies, which originated in Modena and are usually paired with stewed lentils. Here we explain their history …

Zampone & Cotechino | Modena's traditional dishes derived from pork, which are always eaten with lentils on New Year's Eve. All artisan and made locally

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Zampone Modena is, without a doubt, one of the most original sausages. The meat paste is stuffed into natural casings made from the skin of the pig’s foot, complete with the toes, and …

Zamponi was born in Rome, and was the organist at Nostra Signora del Sacro Cuore, then known as San Giacomo degli Spagnoli, in Rome's Piazza Navona, from 1629 to 1638, substituting for …