Lucanica
The following article will address the topic of Lucanica, a topic of great relevance today. Different aspects related to Lucanica will be explored, from its origin to its impact on current society. The different perspectives and opinions regarding Lucanica will be analyzed, in order to provide a comprehensive and objective vision of the topic. In addition, relevant data and recent studies will be presented that will allow us to better understand the importance and influence of Lucanica in our environment.
Lucanica was a rustic pork sausage in ancient Roman cuisine. Apicius documents it as a spicy, smoked beef or pork sausage originally from Lucania;[1] according to Cicero and Martial, it was brought by Roman soldiers from Lucania.[2][3]
It has given its name to a variety of sausages (fresh, cured, and smoked) in Mediterranean cuisine and its colonial offshoots, including:
- Italian luganega or lucanica
- Portuguese and Brazilian linguiça
- Bulgarian lukanka or loukanka
- Macedonian (Western dialects) lukanec/луканец or lukanci/луканци
- Albanian (Arbëresh community in Italy) likëngë or lekëngë, also llukanik in Albania.
- Greek loukaniko, a fresh sausage usually flavored with orange peel
- Spanish, Latin American and Philippine longaniza, a name which covers both fresh and cured sausages
- Arabic laqāniq, naqāniq, or maqāniq, made of mutton and some semolina[4][5]
- Modern Hebrew naqniq (נקניק), an umbrella term for 'sausage'
- Basque lukainka
- Croatian luganiga, flavored with cinnamon
Today, lucanica is identified as lucanica di Picerno, produced in Basilicata (whose territory was part of the ancient Lucania).[6]
See also
References
- ^ Jenkins, Nancy (2007). Cucina del sole : a celebration of southern Italian cooking. William Morrow. p. 16. ISBN 978-0-06-072343-9. Retrieved 6 July 2024.
- ^ Oxford Companion to Food
- ^ Touring Club Italiano Le città dell'olio, 2001, Touring Editore pag. 237 ISBN 88-365-2141-X
- ^ Maxime Rodinson, "GHidhā", Encyclopaedia of Islam, Second Edition. full text
- ^ For the phonetic variation, see Dulaym ibn Masʻūd Qaḥṭānī, Sound changes in Arabic sonorant consonants (not seen)
- ^ "The Lucanica di Picerno, A Historical Sausage". Arte Cibo. Retrieved September 16, 2020.
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