From Wikipedia, the free encyclopedia
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.