Ventricina je sirova svinjska kobasica uobičajena u Abruzzu i Moliseu. Ime je očigledno referenca na stomak svinje koja se koristi kao kućište testa: činjenica je da u Abruzzu priroda ovog testa ima znatno dve različite verzije. U Vastu, ventricina sazreva najmanje 90 dana, svetlo je crvena zbog praha slatkog bibera, a procenat nemasnih rezova (80%) je očigledno veći od količine masti (20%) koju čine slanina i šunka.
U Teramu je situacija obrnuta, sa prevladavajućim prisustvom masti (60-70%), mnogo kraćim začinom i dodatkom narančine kore, bijelog luka, ruzmarina i paste od bibera. Dakle, ventricina vastese jede " dodirima "dok se Teramo širi-a postoje i oni koji ga zovu"Nutella salata abruzzese". Odličan rustikalni aperitiv za uživanje sa lijepom čašom Cerasuolo d'abruzzo, rosato iz grožđa Montepulciano.
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