Lardo di Colonnata: a hidden treasure in the Apuan Alps
WEBOct 30, 2017 · Nestled deep in the Apuan Alps, the tiny hamlet of Colonnata is famous for two things: marble, and lardo. Lardo di Colonnata is rubbed with a curing mixture of salt, pepper, rosemary and garlic, but some makers add other flavourings too, like oregano, coriander, cloves or nutmeg. Lardo is, in essence, cured pork fat.
Lardo di Colonnata - Delicious Italy
WEBAug 28, 2010 · Maybe because of this Colonnata was the birthplace of the first Italian anarchist movement which in 1894 led to the Lunigiana uprising. It was bloodily repressed by the army and resulted in 11 dead, countless injured and 454 people sentenced to over 2,500 years in prison.
Lardo - Wikipedia
WEBLardo is a type of salume made by curing strips of fatback with rosemary and other herbs and spices. [1] The most famous lardo is from the Tuscan frazione (hamlet) of Colonnata, where lardo has been made since Roman times.
How to Make Lardo: Authentic Lardo Recipe from Colonnata Italy
WEBOct 30, 2018 · Lardo is cured pork back fat and so delicious. Learn how to make lardo with this easy recipe and impress all your italian friends.
Lardo di Colonnata, a special food of Tuscany
WEBApr 15, 2022 · Lardo di Colonnata is a true specialty of the winter season and is considered a poor man’s dish. It is substantial and energy-giving and thus has been the classic diet of marble cutters for centuries providing the energy for their back-breaking work.
How to Make Lardo: The Easiest and Best-Tasting Recipe EVER!
WEBNov 13, 2022 · The most famous variety is Lardo di Colonnata, which is made in the small town of Colonnata using a specific curing process and local ingredients. Lardo is high in both saturated and monounsaturated fat, which gives it a creamy texture and rich flavor.
Lardo di Colonnata | Local Lard From Colonnata, Italy - TasteAtlas
WEBLardo di Colonnata. Italy's most renowned raw, organic lard is first generously salted, then seasoned with pepper, rosemary, garlic and coriander, and finally aged for about six months in specially crafted canaloni - marble tubs.
The exquisite, silky lardo di Colonnata - L'Italo-Americano
WEBApr 19, 2021 · Lardo di Colonnata is a specialised, cured lard that in 2004 earned the prestigious IGP status — protected geographical indication (PGI). Lardo is obtained from lard located on the back of the pig, which is cut into large pieces, weighing about 7 kg each, and then placed into Carrara marble basins to mature.
Italian Table Talk: Lardo di Colonnata - Emiko Davies
WEBJan 10, 2013 · But one of the most prized and unique Tuscan cured meats and one worth seeking out is lardo di Colonnata. I love what Michael Ruhlman says about lardo in his latest charcuterie book, Salumi, an ode to the art of Italian cured meats: “Lardo is about richness, and the creamy texture of fat and succulence, and all that is good.”
Lardo di Colonnata - The Food Dictator
WEBFeb 22, 2019 · Colonnata is a small town at the feet of the Apuan Alps, in the province of Massa Carrara, the area is known for its marble caves and the town for its production of a characteristic cured meat once used as the traditional bread and butter of the quarrymen: the lard, in Italian ‘Lardo’, of Colonnata.
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