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 troops or slaves 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 sausage is identified as Lucanica di Picerno, produced in Basilicata (whose territory was part of the ancient Lucania). [6]
See also
References
- ^ Jenkins, N.H. (2007). Cucina del Sole: A Celebration of Southern Italian Cooking. HarperCollins. p. 16. ISBN 978-0-06-072343-9. Retrieved May 19, 2016.
- ^ 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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