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The most exotic Italian dishes

Many foreigners who are eager to get to Italy, explained that one of the main reasons, guiding them, is a unique local cuisine.

Italian cafes and restaurants sometimes fabulously amazing all the variety of delicacies included in the menu. And the country did not hesitate to order unfamiliar names, in an effort to try them hitherto unknown dish. However, many tourists are unaware that some of the dishes of Italian cuisine, most likely, they hurt their stomach.

KAFU Marzu Cheese (Casu Marzu)

One of the national dishes of the region of Sardinia (Sardegna) is very popular among the local population.

KAFU Marco, which translated means “rotten cheese” is cheese, in which these worms live small flies, giving the product the stinking smell.

The chance that you will stumble on this “fragrant” cheese, traveling to other areas of the beautiful country is very small. The EU has banned the import of KAFU Marco on its territory: doctors and biologists believe that this colorful product might become a source of diseases and allergies.

However, the inhabitants of Sardinia are in full defend the right of its cheese. Many of them are so in love with this amazing dairy product that before he served even get rid of small worms living there.

Lampredotto (Lampredotto)

It’s a strange dish belongs to the region of Florence (Firenze).

Lampredotto is a small bun with the cooked tripe (low-value parts of the beef, which include the departments of cow stomach).

The recipe of this cuisine originated in the times of Michelangelo. Then it was rather poor, but today lampredotto has become a traditional dish of the region. In fact, many tourists who were lucky enough to try this amazing dish, argue that it may seem repulsive at first glance: you’ll forget how unsightly it looks lampredotto as soon as you swallow the first bite.

Pancakes for porcine blood (Migliaccio pistoese, roventino)

Tuscany (Toscana) and Pistoia (Pistoia) famous for their “cannibalistic” pancakes. Toscani knead them in pig blood over the last several centuries.

Before this dish was favoured by the peasants, and later became popular on the streets of the Florentine towns.

It is worth noting that the residents of Tuscany for many years, “become skilled” in the use of pig blood in the other dishes: for example, today in the menu of restaurants in the region, tourists can find such delicacies as pork pie or blood sausage of the same product.

Raw snails (Lumache)

Sunny Sicily also has its own, unique dish. The locals like to eat snails, but the highlight of the food is that before eating it defies any treatment.

The thing is that the Sicilians believe that raw snails are able to alleviate the suffering of those who are suffering from disorders of the gastrointestinal tract.

It is believed that only a few drops of mucus, which allocates a local “delicacy” that can close the ulcer and to eliminate the bacteria that causes gastritis.

Pasta with squid ink (Pasta al nero di seppia)

Who would have thought that cuttlefish ink can be used for cooking?

However, physicians and chefs say: it is a natural food dye, which, in addition to everything else, and useful: it contains a range of amino acids that reduce cholesterol and improve metabolism.

The taste of pasta with cuttlefish ink is also very good: it has a unique “sea” taste. This product is now widely used to make other traditional Italian dishes such as risotto (risotto), paella (paeglia) and spaghetti (spaghetti).

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