FLORENTINE BARDICCIO

Different sausage

Bardiccio is like a sausage. The only difference lies in having a taste much stronger due to theadded flavors like fennel and garlic. It is a typical Tuscan salami of Val di Sieve, Rufina but also of Valdarno and Mugello. The Bardiccio often is also called Sausage matta. According to a saying Florentine meat which darkens progressively is called "lose your mind", hence this singular name, Salsiccia matta.

The preparation takes place from September to March using the less noble parts and richer in pig's blood, is then stuffed into pig gut and tied with string. The Bardiccio can be enjoyed in various ways. Goes well with the tomato sauce in the Pan , or it can be barbecued. Being a lusty dish, cooking poor binds well with full-bodied red wines and the territory, like Chianti Rufina. At many village fairs, in the stalls you can find the so-called "hamburdiccio", a hamburger to Bardiccio, much appreciated by toscani and not.