Scoržet
 Scoržet | |
 | |
| Sorte | Segondi piati |
|---|---|
| Stato de orìzene | Itàłia  |
| Rejon d'orìzene | Nord Italia |
| Ingredienti prinsipałi | |
| Invension | } |
Al scorset (o codeghin o cołesìn/coesin o museto) al ze an tipo de insacà che al ga da esser cosest. Al so nome al deriva da la pel del porsel. la tradision la ol che se ghe un magne an piato al prim dì del an insieme a i fasoi.
Se el parecia inpjenendo an budel co:
- pel basnada
- lardo
e consà co:
- sal
- pever negro
- altre spesie.
Serte olte par farghe mancener senpre an bel color rosa se ghe donta anca salnitro.
La dimension la va da pochi eti a pì de un chilo. Se el coss par tanto tenp, a fogo bass par no spacar al budel, infin che al gnen tendro.
Riconossimenti
Al cotechino Modena al ze an salume a Indicazione geografica protetta (IGP).
Quatro region le ga inserìo el codeghin in tel'elenco dei prodoti agroalimentari tradissionali:
- Lonbardia: codeghin (bianco, cremonese vaniglia, de la bergamasca, mantoan a la vaniglia, pavese)
- Molise: codeghin
- Trentin: codeghin de mas-cio
- Veneto: xe riconossiùi sete difarenti prodoti: coeghin nostran padoan; coessin co la lengua del basso visentin, coessin del basso visentin, coessin de la Val Leogra, coessin in onto del basso visentin, coessin co lo sgrugno, codeghin de puledro
Ligami foresti
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