Finocchiona is a pork salami which originates in Tuscany. The salami is a common ingredient in many Tuscan foods, ranging from appetizer platters to pasta sauces, and is a popular delicacy in that part of Italy.
finocchiona
foie gras entier Pronunciation: fwah grah ahnt-YAY Notes: This pricey French delicacy is simply goose or duck liver that's been lightly cooked. When aged, it becomes very rich and flavorful.
FINOCCHIO - Fennel. Yet another important vegetable to Italian cuisine, it has a delicate flavor of aniseed and a very crisp, refreshing texture similar to celery. Often eaten raw, it also makes a great vegetable side dish baked or braised.
leaves, and seeds are edible; anise-flavored, it is favored in Mediterranean countries where it originated; Italians call it finocchio, the English refer to it as Florentine fennel; it is no relation to Chinese anise (see ba jiao).
Bavarese di pomodori con salsa di finocchio (It.): Bavarian tomato cream with fennel sauce.
Bavarian cream: see Bavaroise.
Bavaroise (Fr.): cold dessert; a rich custard made with cream, eggs and gelatin.
Bavette (Fr.): skirt steak.
Fettuccine Literally, "little ribbons"; basic flat egg noodles Finocchio Fennel Finocchiona Flavorful Tuscan salami that enhances any antipasto platter. Made from finely ground pork flavored with fennel seeds, garlic, salt, and pepper.
Finocchiona Cold, cured pork, typically Tuscan and rather spicy, flacoured with fennel seeds. Fontina Cheese from the Val d'Aosta, semi-soft, with a mild and slightly nutty flavour.
Florence fennel (also known as finocchio), the type commonly found fresh in produce departments, is typically referred to in recipes as a 'fennel bulb' because its overlapping stalks grow into a fist-sized swelling at its root.
Finocchio
Japanese
茴香
ウイキョウ, -ェンネ"
Uikyō, Uikyo, Fenneru, Henneru
Kannada
ಬಡೇಸೋಪು, ಬಡಾಸೋಂಪು, ದೊಡ್ಡ ಜೀರಿ-ೆ
Badesopu, Badasompu, Dodde jirige
Korean ...
In Italy fennel is also used to season pork roasts and spicy sausages, especially the Florentine salami finocchiona. It is traditionally considered one of the best herbs for fish dishes.
Florence fennel, also called finocchio, has a broad, bulbous base with a mild aniseed flavour and is treated like a vegetable. Both the base and stems can be eaten raw in salads or cooked by braising or roasting. Common fennel is a herb.
Fennel, also called by its Italian name, finocchio, is a crisp, mildly anise-flavored vegetable with tubular celery like stalks, feathery leaves and a creamy or greenish white bulb.
3 ounces salumi (such as finocchiona, Calabrese, or sopressata), thinly sliced and julienned
1 cup garbanzo or chi chi beans
1/2 cup pitted kalamata olives
4 pepperoncini or banana peppers
2 cups garlic croutons ...
The bulbous base and feathery leaves of another type of fennel, the Florence fennel, or finocchio, are also used in cooking.
Juniper berry
(Juniperus communis) ...
Fennel is a crisp, mildly anise-flavored vegetable with a creamy or greenish white bulb and tubular celerylike stalks with feathery leaves. It is also called by its Italian name, "finocchio." Choose bulbs that are free of cracks or brown spots.
They have pale green, celery-like stems, bright green, feathery foliage and greenish-brown seeds, all of which have a strong aniseed flavour that particularly complements fish. Florence fennel, also called finocchio or Italian fennel, ...
 See also: Fennel, Vegetable, Sauce, Anise, Cheese
  
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