{"id":669,"date":"2020-03-18T15:54:34","date_gmt":"2020-03-18T14:54:34","guid":{"rendered":"https:\/\/www.museodellasalumeria.it\/sapere-sapori\/"},"modified":"2020-09-18T10:49:30","modified_gmt":"2020-09-18T08:49:30","slug":"flavors-and-skills-of-italian-tradition","status":"publish","type":"page","link":"https:\/\/www.museodellasalumeria.it\/en\/flavors-and-skills-of-italian-tradition\/","title":{"rendered":"Flavors and skills of Italian tradition"},"content":{"rendered":"<p>[vc_row][vc_column width=&#8221;2\/3&#8243;][vc_single_image image=&#8221;627&#8243; img_size=&#8221;full&#8221; onclick=&#8221;custom_link&#8221; link=&#8221;https:\/\/www.museodellasalumeria.it\/il-prosciutto\/&#8221;][\/vc_column][vc_column width=&#8221;1\/3&#8243;][vc_column_text]<\/p>\n<h2><a href=\"https:\/\/www.museodellasalumeria.it\/en\/prosciutto\/\">Prosciutto<\/a><\/h2>\n<p>Prosciutto is ham made from a pork\u2019s hind leg and is preserved by salting, curing or cooking. The salting of cooked ham is done by inserting an infusion made of salt, sugar, spices, and herbs with a mechanical syringe into the pork meat.[\/vc_column_text]<style type=\"text\/css\" >#b_6oe9lnqzjp9irfivoowp a{color:; background:#ac1a2f; margin-top:0px; margin-bottom:0px;  margin-left:0px; margin-right:0px; font-weight:500; border-radius:0px;}#b_6oe9lnqzjp9irfivoowp a:hover{color: ; background: ;}<\/style><div class=\"ta_left tf_btn_pos\" id=\"b_6oe9lnqzjp9irfivoowp\" ><a class=\"rd_normal_bt small_rd_bt  \" href=\"https:\/\/www.museodellasalumeria.it\/en\/prosciutto\/\" target=\"\"   >READ MORE<\/a><\/div>[\/vc_column][\/vc_row][vc_row el_class=&#8221;row-reversed-mobile&#8221;][vc_column width=&#8221;1\/3&#8243;][vc_column_text]<\/p>\n<h2><a href=\"https:\/\/www.museodellasalumeria.it\/en\/salami\/\">Salami<\/a><\/h2>\n<p>Salami is made of a fine cut of meat, minced, enclosed in a casing, then cured. It is not only part of the history and culinary culture of Emilia, but also part of the region\u2019s art.[\/vc_column_text]<style type=\"text\/css\" >#b_x187nig50c6wncl2lhxy a{color:; background:#ac1a2f; margin-top:0px; margin-bottom:0px;  margin-left:0px; margin-right:0px; font-weight:500; border-radius:0px;}#b_x187nig50c6wncl2lhxy a:hover{color: ; background: ;}<\/style><div class=\"ta_left tf_btn_pos\" id=\"b_x187nig50c6wncl2lhxy\" ><a class=\"rd_normal_bt small_rd_bt  \" href=\"https:\/\/www.museodellasalumeria.it\/en\/salami\/\" target=\"\"   >READ MORE<\/a><\/div>[\/vc_column][vc_column width=&#8221;2\/3&#8243;][vc_single_image image=&#8221;639&#8243; img_size=&#8221;full&#8221; onclick=&#8221;custom_link&#8221; link=&#8221;https:\/\/www.museodellasalumeria.it\/il-salame\/&#8221;][\/vc_column][\/vc_row][vc_row][vc_column width=&#8221;2\/3&#8243;][vc_single_image image=&#8221;629&#8243; img_size=&#8221;full&#8221; onclick=&#8221;custom_link&#8221; link=&#8221;https:\/\/www.museodellasalumeria.it\/la-mortadella\/&#8221;][\/vc_column][vc_column width=&#8221;1\/3&#8243;][vc_column_text]<\/p>\n<h2><a href=\"https:\/\/www.museodellasalumeria.it\/en\/mortadella\/\">Mortadella<\/a><\/h2>\n<p>Mortadella is originally from Bologna. It is prepared with finely minced meat, mixed with small cubes (1 cm in size) of lard from the jowls, grounded and finally seasoned with spices, pepper, and small amounts of garlic.[\/vc_column_text]<style type=\"text\/css\" >#b_mujaouj2rbu5g7jnfzex a{color:; background:#ac1a2f; margin-top:0px; margin-bottom:0px;  margin-left:0px; margin-right:0px; font-weight:500; border-radius:0px;}#b_mujaouj2rbu5g7jnfzex a:hover{color: ; background: ;}<\/style><div class=\"ta_left tf_btn_pos\" id=\"b_mujaouj2rbu5g7jnfzex\" ><a class=\"rd_normal_bt small_rd_bt  \" href=\"https:\/\/www.museodellasalumeria.it\/en\/mortadella\/\" target=\"\"   >READ MORE<\/a><\/div>[\/vc_column][\/vc_row][vc_row el_class=&#8221;row-reversed-mobile&#8221;][vc_column width=&#8221;1\/3&#8243;][vc_column_text]<\/p>\n<h2><a href=\"https:\/\/www.museodellasalumeria.it\/en\/spices\/\">Spices<\/a><\/h2>\n<p>The use of spices in charcuterie is very important and is also a delicate art since the quantity can easily alter taste and aroma.[\/vc_column_text]<style type=\"text\/css\" >#b_bys9z96fvbw6t5q5iiki a{color:; background:#ac1a2f; margin-top:0px; margin-bottom:0px;  margin-left:0px; margin-right:0px; font-weight:500; border-radius:0px;}#b_bys9z96fvbw6t5q5iiki a:hover{color: ; background: ;}<\/style><div class=\"ta_left tf_btn_pos\" id=\"b_bys9z96fvbw6t5q5iiki\" ><a class=\"rd_normal_bt small_rd_bt  \" href=\"https:\/\/www.museodellasalumeria.it\/en\/spices\/\" target=\"\"   >READ MORE<\/a><\/div>[\/vc_column][vc_column width=&#8221;2\/3&#8243;][vc_single_image image=&#8221;630&#8243; img_size=&#8221;full&#8221; onclick=&#8221;custom_link&#8221; link=&#8221;https:\/\/www.museodellasalumeria.it\/le-spezie\/&#8221;][\/vc_column][\/vc_row][vc_row][vc_column width=&#8221;2\/3&#8243;][vc_single_image image=&#8221;631&#8243; img_size=&#8221;full&#8221; onclick=&#8221;custom_link&#8221; link=&#8221;https:\/\/www.museodellasalumeria.it\/lo-zampone\/&#8221;][\/vc_column][vc_column width=&#8221;1\/3&#8243;][vc_column_text]<\/p>\n<h2><a href=\"https:\/\/www.museodellasalumeria.it\/en\/zampone-sausage\/\">Zampone sausage<\/a><\/h2>\n<p>The invention of zampone (boiled sausage) is a tale that brings us to the dark times of 1511 when the area of Mirandola \u2013 a town a few kilometres away from Modena, was under siege by Pope Giulio della Rovere\u2019s troups.[\/vc_column_text]<style type=\"text\/css\" >#b_wjmz7ry8sl60sz9ox1c0 a{color:; background:#ac1a2f; margin-top:0px; margin-bottom:0px;  margin-left:0px; margin-right:0px; font-weight:500; border-radius:0px;}#b_wjmz7ry8sl60sz9ox1c0 a:hover{color: ; background: ;}<\/style><div class=\"ta_left tf_btn_pos\" id=\"b_wjmz7ry8sl60sz9ox1c0\" ><a class=\"rd_normal_bt small_rd_bt  \" href=\"https:\/\/www.museodellasalumeria.it\/en\/zampone-sausage\/\" target=\"\"   >READ MORE<\/a><\/div>[\/vc_column][\/vc_row][vc_row el_class=&#8221;row-reversed-mobile&#8221;][vc_column width=&#8221;1\/3&#8243;][vc_column_text]<\/p>\n<h2><a href=\"https:\/\/www.museodellasalumeria.it\/en\/area-of-castelnuovo-rangone\/\">Area of Castelnuovo Rangone<\/a><\/h2>\n<p>Castelnuovo Rangone is located in the flatlands surrounding Modena, 13 km from the city\u2019s center and near the Apennine mountains.[\/vc_column_text]<style type=\"text\/css\" >#b_uauk07m4zuof4tzllcdx a{color:; background:#ac1a2f; margin-top:0px; margin-bottom:0px;  margin-left:0px; margin-right:0px; font-weight:500; border-radius:0px;}#b_uauk07m4zuof4tzllcdx a:hover{color: ; background: ;}<\/style><div class=\"ta_left tf_btn_pos\" id=\"b_uauk07m4zuof4tzllcdx\" ><a class=\"rd_normal_bt small_rd_bt  \" href=\"https:\/\/www.museodellasalumeria.it\/en\/area-of-castelnuovo-rangone\/\" target=\"\"   >READ MORE<\/a><\/div>[\/vc_column][vc_column width=&#8221;2\/3&#8243;][vc_single_image image=&#8221;632&#8243; img_size=&#8221;full&#8221; onclick=&#8221;custom_link&#8221; link=&#8221;https:\/\/www.museodellasalumeria.it\/il-territorio\/&#8221;][\/vc_column][\/vc_row][vc_row][vc_column width=&#8221;2\/3&#8243;][vc_single_image image=&#8221;633&#8243; img_size=&#8221;full&#8221; onclick=&#8221;custom_link&#8221; link=&#8221;https:\/\/www.museodellasalumeria.it\/bibliografia\/&#8221;][\/vc_column][vc_column width=&#8221;1\/3&#8243;][vc_column_text]<\/p>\n<h2><a href=\"https:\/\/www.museodellasalumeria.it\/bibliografia\/\">Bibliography<\/a><\/h2>\n<p>Orientation works, History of nutrition, Food in the Middle Ages, Nutrition between the eighteenth and nineteenth centuries and History of food consumption.[\/vc_column_text]<style type=\"text\/css\" >#b_zfg6uh484wzt5izabnnz a{color:; background:#ac1a2f; margin-top:0px; margin-bottom:0px;  margin-left:0px; margin-right:0px; font-weight:500; border-radius:0px;}#b_zfg6uh484wzt5izabnnz a:hover{color: ; background: ;}<\/style><div class=\"ta_left tf_btn_pos\" id=\"b_zfg6uh484wzt5izabnnz\" ><a class=\"rd_normal_bt small_rd_bt  \" href=\"https:\/\/www.museodellasalumeria.it\/en\/bibliografia\/\" target=\"\"   >READ MORE<\/a><\/div>[\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>[vc_row][vc_column width=&#8221;2\/3&#8243;][vc_single_image image=&#8221;627&#8243; img_size=&#8221;full&#8221; onclick=&#8221;custom_link&#8221; link=&#8221;https:\/\/www.museodellasalumeria.it\/il-prosciutto\/&#8221;][\/vc_column][vc_column width=&#8221;1\/3&#8243;][vc_column_text] Prosciutto Prosciutto is ham made from a pork\u2019s hind leg and is preserved by salting, curing or cooking. The salting of cooked ham is done by inserting an infusion made of salt, sugar, spices, and herbs with a mechanical syringe into the pork meat.[\/vc_column_text]READ MORE[\/vc_column][\/vc_row][vc_row el_class=&#8221;row-reversed-mobile&#8221;][vc_column width=&#8221;1\/3&#8243;][vc_column_text] Salami<br \/><a href=\"https:\/\/www.museodellasalumeria.it\/en\/flavors-and-skills-of-italian-tradition\/\" class=\"more\">Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Flavors and skills of Italian tradition - MuSa<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.museodellasalumeria.it\/en\/flavors-and-skills-of-italian-tradition\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Flavors and skills of Italian tradition - MuSa\" \/>\n<meta property=\"og:description\" content=\"[vc_row][vc_column width=&#8221;2\/3&#8243;][vc_single_image image=&#8221;627&#8243; img_size=&#8221;full&#8221; onclick=&#8221;custom_link&#8221; link=&#8221;https:\/\/www.museodellasalumeria.it\/il-prosciutto\/&#8221;][\/vc_column][vc_column width=&#8221;1\/3&#8243;][vc_column_text] Prosciutto Prosciutto is ham made from a pork\u2019s hind leg and is preserved by salting, curing or cooking. The salting of cooked ham is done by inserting an infusion made of salt, sugar, spices, and herbs with a mechanical syringe into the pork meat.[\/vc_column_text]READ MORE[\/vc_column][\/vc_row][vc_row el_class=&#8221;row-reversed-mobile&#8221;][vc_column width=&#8221;1\/3&#8243;][vc_column_text] SalamiRead more\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.museodellasalumeria.it\/en\/flavors-and-skills-of-italian-tradition\/\" \/>\n<meta property=\"og:site_name\" content=\"MuSa\" \/>\n<meta property=\"article:modified_time\" content=\"2020-09-18T08:49:30+00:00\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.museodellasalumeria.it\/#website\",\"url\":\"https:\/\/www.museodellasalumeria.it\/\",\"name\":\"MuSa\",\"description\":\"Museo della Salumeria Villani\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.museodellasalumeria.it\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.museodellasalumeria.it\/en\/flavors-and-skills-of-italian-tradition\/\",\"url\":\"https:\/\/www.museodellasalumeria.it\/en\/flavors-and-skills-of-italian-tradition\/\",\"name\":\"Flavors and skills of Italian tradition - MuSa\",\"isPartOf\":{\"@id\":\"https:\/\/www.museodellasalumeria.it\/#website\"},\"datePublished\":\"2020-03-18T14:54:34+00:00\",\"dateModified\":\"2020-09-18T08:49:30+00:00\",\"breadcrumb\":{\"@id\":\"https:\/\/www.museodellasalumeria.it\/en\/flavors-and-skills-of-italian-tradition\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.museodellasalumeria.it\/en\/flavors-and-skills-of-italian-tradition\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.museodellasalumeria.it\/en\/flavors-and-skills-of-italian-tradition\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/www.museodellasalumeria.it\/en\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Flavors and skills of Italian tradition\"}]}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Flavors and skills of Italian tradition - MuSa","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.museodellasalumeria.it\/en\/flavors-and-skills-of-italian-tradition\/","og_locale":"en_US","og_type":"article","og_title":"Flavors and skills of Italian tradition - MuSa","og_description":"[vc_row][vc_column width=&#8221;2\/3&#8243;][vc_single_image image=&#8221;627&#8243; img_size=&#8221;full&#8221; onclick=&#8221;custom_link&#8221; link=&#8221;https:\/\/www.museodellasalumeria.it\/il-prosciutto\/&#8221;][\/vc_column][vc_column width=&#8221;1\/3&#8243;][vc_column_text] Prosciutto Prosciutto is ham made from a pork\u2019s hind leg and is preserved by salting, curing or cooking. 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