{"id":5795,"date":"2023-11-07T17:25:42","date_gmt":"2023-11-07T17:25:42","guid":{"rendered":"https:\/\/www.territoridipace.it\/en\/?p=5795"},"modified":"2024-01-24T09:49:10","modified_gmt":"2024-01-24T09:49:10","slug":"appetizers","status":"publish","type":"post","link":"https:\/\/www.territoridipace.it\/en\/appetizers\/","title":{"rendered":"Appetizers"},"content":{"rendered":"

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Appetizers<\/h1>\n<\/div><\/section>
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Among the cold cuts, a particular place is occupied by Gozzolina salami<\/a> (Castiglione delle Stiviere<\/a>), a typical De.C.O. product, and salami bacon, obtained from a mixture of salami and bacon. An extremely significant typical product is the \u201cSalame Morenico<\/a> di Pozzolengo<\/a>\u201d, which was recently awarded the De.C.O. (Municipal Designation of Origin). This and other typical cured meats of the area can accompany Monzambano<\/a>\u00a0fugas\u00ec<\/em><\/a>, a type of thin bread heated on the griddle, also in a sweetened version. Seasonal, at the beginning of spring, is the omelette with Luertis<\/em>, the young shoots of hops. In the appetizer menu, pork is present with gr\u00e8pule<\/em> (synonymous with the well-known Mantuan cracklings) or, served on slices of toasted polenta, with gras pist\u00e0t<\/em> – minced lard with parsley and garlic – or gras sal\u00e0t<\/em> – thin slices of lard preserved underneath salt.<\/p>\n<\/div><\/section>
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