Is it sausage or salciccia? Let's find out!

In the Italian language, there are numerous terms that one might encounter and wonder: but what is the correct form? Very often, these are archaic words that have evolved over the centuries to become the pronunciation used today. In some places, however, the older form, often referred to as dialectal or regional, is still widely used, thus causing doubts about which is the more correct form. For example: is it called salsiccia or salciccia? It may seem trivial, but numerous authorities, such as the online dictionary of the Treccani and the Accademia della Crusca, have addressed this issue!

Salsiccia or Salciccia, let's reveal the mystery of the correct form

Let’s clear up any doubts: the correct word in Italian is salsiccia. This is explained by Treccani: the correct form is salsiccia because the word derives from the Latin salsicia. The form salciccia, which is not advisable, is very widespread in popular usage and is modeled on the noun ciccia.

»DISCOVER ALL THE TYPES OF SAUSAGE AVAILABLE TO YOU «

On the subject, the Accademia della Crusca states: The availability of the object (in literature but also, of course, in our daily life) is so common and vast that, as is often the case, especially in gastronomic terminology, the term has many variants that differ from region to region, to the point of obscuring or calling into question – as evidenced by the numerous questions from our users – the correctness of the form considered normal, namely salsiccia. The form salciccia is perceived by many as more "correct" simply because the main ingredients of the sausage are evident and easily distinguishable: the “sale” (salt) and “ciccia” (meat). Salciccia thus remains a popular and regionally connoted variant. Its use is recommended to be limited to family contexts. In all other cases, it is undoubtedly preferable to use the form salsiccia.

A common mistake involves the plural terminology: the word salsiccia in the plural is pronounced salsicce and not salsiccie as some might be led to think.

Salsiccia or salciccia, either way, it's good to eat

Now that we know the correct Italian pronunciation, namely salsiccia, let's move on to another issue. Yes, because salsiccia completely changes its name depending on the place where it is produced. It is indeed a very popular sausage, typical of numerous regions. Depending on the ingredients and the areas where it is produced, it has various names: luganega, salamella, salamina, salamino, salametto, bardiccio, rocchio, zazzicchia to name a few.

Salsiccia or salciccia is very tasty; as already mentioned, there are dozens of appreciated variants: in some areas of Sicily, for example, we have salsiccia Pasqualora, made with pork meat cut with a knife, salt, black pepper, chili, white wine, and wild fennel seeds. In Tuscany, we have Bardiccio, a sausage made with the less noble parts of the pig and rich in blood, hence the very dark color.

Here too, the fundamental element, in addition to the aromas, is wild fennel. In Lombardy, we have the salamelle di Mantova, where pork meat is combined with pancetta and shoulder of pigs, salt, garlic, pepper, and stuffed into casings, prepared in strings of about 15 cm each. It is consumed grilled or in a pan and as a condiment for the famous risotto alla pilota, colloquially called risotto with salsiccia or salciccia.

»DISCOVER ALL THE TYPES OF SAUSAGE AVAILABLE TO YOU «

Another difference is between luganega and salsiccia: territorial and shape differences. Luganega is a long, narrow, and coiled fresh sausage particularly common in Northern Italy. The difference between luganega and salsiccia can also be seen in the kitchen. Both are excellent grilled and sautéed in the pan. But while salsiccia is often prepared in the oven or on the grill, luganega finds a tasty variant in stewing, in addition to being the main ingredient of risotto alla monzese! In Veneto, there is salamella, which can never be missing from a barbecue.

Salsiccia or salciccia, let’s discover one from Spaghetti & Mandolino

Among the most curious sausages you can find on the portal is certainly the salsiccia beneventana produced by the Giannelli family with wild fennel typical of the Mediterranean scrub and garlic which, in addition to having a significant aromatic character, also has a very important preservative value. This sausage contains no preservatives or antioxidants. It is made with 100% Italian meat from pigs raised in Roccia di Ariano Irpino in the province of Avellino. In Veneto, we have the luganega from the Pavoncelli charcuterie and the salamella with or without garlic from Corrado Benedetti. Find the sausage that suits you, order it, and enjoy it right at home with Spaghetti & Mandolino!

Francesco Scuderi

S&M