Lonza, traditional recipe from the Marche region
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The traditional recipe from the Marche region
A BIT OF HISTORY
Through the intersection of documents of different types and literary sources, we can attest to a centuries-old presence of the lonza in the Marche gastronomic traditions. Lonza is a product that has always been present in the tables of both farmers and gentlemen, but also widely used for commercialization, as shown by the tariff tables and the lists of edible products in the ban that governed the trade. In various handwritten and printed documents - but also in oral sources collected in recent years - the scrupulous practice of massaging the lonza part with salt and pepper is continually recurring.
The ancient recipe books offer some citations of the lonza, testifying its diffusion, while some preparations of traditional countryside cuisine used this salami as an ingredient in dishes cooked for special occasions but also in ordinary meals. Always the oral sources, as well as some literary testimony, hand down the presence of the lonza among the sumptuous courses of appetizer in peasant wedding banquets, but also in frugal snacks while working in the fields. Another evidence of the use of loin in the Marche comes from the artistic repertoire, through vivid iconographic citations of eighteenth-century still lifes by painters from the Marche.