Today, our Chef Training class made fresh sausages called salsiccia.
The amount of meat to put into each sausage must be just right. Students could easily make good sausages once they got tips on this work.
I found the special tool for sausage making interesting because it looked very antique.
It tells that these kinds of tools have been used in the Italian cooking scene since a long ago.
Today students made 3 different kinds of salsiccia from different regions, using distinctive spices of each region.
Fresh sausages dishes looked really delicious. It could simply be grilled with vegetables, or be used in pasta sauces. There are a variety of dishes that these sausages can be used.
After enjoying the tasting time, Prof. Francesco took enough time to thoroughly answer questions from the students.