It will be hard to resist loanghìna, since you can cook it really easily: if you are a lover of boiled meats, add it to enrich gravy, or use it in pasta fillings or flans to give it character and flavor. To cook it in a healthy way, grill it so that it loses its fat during cooking: you can cut it into pieces or roll it on itself and secure it with a toothpick. Top it with a generous portion of polenta bergamasca and you will feel a set of scents rise from the plate that will make you want to eat it right away! Another typical dish where loanghìna is present is polenta e osèi; you can find it in many other recipes, including risotto alla bergamasca and pollo alla casalinga, that is, a chicken stuffed with roasted chestnuts, plums and precisely loanghina. If you prefer to enjoy it while walking, know that it is also served as street food, inside a sandwich. The sausage is made of about 70 percent lean parts (thigh trimmings, coppa, shoulder, and chopped bench) and about 30 percent ground fat parts (chinstrap, throat, pancettona).
Each pork butcher adds ingredients to the mixture as desired, such as wine, meat broth, salt, grana padano D.O.P., spices, and flavorings. The homogeneous mixture is stuffed into a casing; the final product is tubiform with a small diameter.
The Associazione norcini bergamaschi teaches how to make the basic recipes for loanghine bergamasche.
The oldest one, typical of the lower Bergamo area, also has grana padano D.O.P. cheese and broth as ingredients, which is why it should be eaten within a very short time.
Norcini bergamaschi Association, via Dante Allighieri, 27.
Calcinate (BG).
Tel. 00393384645479
