You just won’t be able to resist loanghìna, a very versatile food that is super easy to cook. If you love boiled meat, for example, try adding it to your favorite recipes to enrich the sauce. You can also use it to prepare pasta fillings or flans for an extra layer of taste.If you are a healty eating enthusiast, fear not: you can still enjoy loanghina by grilling it so that it loses its fat content. You can chop it or roll it up and secure it with a toothpick. Serve it with a generous portion of polenta bergamasca and you will smell an absolutely mouth-watering ensemble of aromas rising from your plate! Another typical dish featuring loanghìna is “polenta e osèi” (polenta with game birds); you can also find it in many other recipes, including “risotto alla bergamasca” (risotto with loanghina, Taleggio cheese, sage and pepper) and “pollo alla casalinga”, i.e. chicken stuffed with roasted chestnuts, plums and loanghina.If you have no time for cooking, you’ll be glad to know that you can also enjoy loanghina on the move as street food, as it makes a delicious sandwich filling.The sausage is made up of about 70% lean parts (pork leg, neck, shoulder and minced meat) and about 30% fat parts (chinstrap, throat, belly), all of which are minced.Each butcher then adds their personal touch with optional ingredients such as wine, meat broth, salt, PDO Grana Padano cheese, and/or spices.The homogeneous mixture is stuffed into a natural casing. The finished product looks like a thin cylinder.
The Bergamo Butcher Association (Associazione Norcini Bergamaschi) teaches students how to prepare basic Bergamo loanghine. The most ancient recipe, typical of the lower Bergamo area, also requires PDO Grana Padano cheese and broth, which is why it needs to be consumed within a very short time. Bergamo Butcher Association (Associazione norcini bergamaschi), via Dante Alighieri, 27. Calcinate (BG). Tel. 00393384645479
