Turkish salami "salame turcu"
Product included in the national list of traditional agri-food products (PAT)
Typology PAT : Fresh pasta and products from the bakery, biscuits, pastry and confectionery
Production area: All of Sicily.
Technical data sheet of the traditional agri-food product (PAT)
Area of production: All of Sicily.
Brief description of the product: Chocolate-based dessert in the typical shape of a salami.
Description of the processing, conservation and maturing methods: Ingredients: dry biscuits, eggs, sugar, butter, bitter chocolate, milk.
Preparation: grate some biscuits, and for each 500 gr. of weight, add a blended egg and 100 gr. of sugar. In a small pan, melt the butter and the bitter chocolate which are combined with the other ingredients. Add a little water or milk until the mixture is smooth but hard and consistent. Make a roll similar to a large salami and put it in the refrigerator. Serve in slices.
Specific materials and equipment used for preparation and conditioning: No specific equipment.
Description of the processing, storage and maturing rooms: Domestic environments or pastry shops.
Elements proving that the methodologies have been practiced in a homogeneous way and according to traditional rules for a period of not less than 25 years: The name of "Turkish" in this recipe, which is especially typical of central Sicily, is due to the very dark color given by the cocoa ingredient.
Ref. Bibl. "But the big surprise was the appearance of a dish in the shape and color of salami which from the smell, however, and to the taste unequivocally revealed itself as a wonderful confectionery delicacy". (Luciano Budigna, Of Syracusan Eating, edited by Antonino Uccello).
Source Pat Cards: Sicily Region
Card insertion: Ignazio Caloggero
Information contributions: Web, Region of Sicily
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