Italian & N. American Salsas

Italian Salsa di Pomodoro ~ © Elisabetta Giacon 2014

Italian Salsa: also called salsa di pomodoro or sugo or salsa alla pizzaiola

In Italian culinary lingo, salsa is a semi liquid specialty that is used to enhance foods that are prepared separately.

In Italian way of cooking there are basically 4 types of salsa:

  • A salsa which is prepared with butter and flour and various liquids (example salsa besciamella).
  • A salsa prepared with the addition of eggs, oil, lemon or vinegar (example salsa maionese).
  • A salsa which combines ingredients such as anchovies, capers, and or herbs (example salsa verde or salsa gremolada for ossi buchi).
  • And a salsa made from tomatoes that sometimes is also called sugo per pasta or salsa alla pizzaiola.

Hispanic North American Salsa

Mexican Salsa - © Elisabetta Giacon 2014

Mexican Salsa – © Elisabetta Giacon 2014

In Hispanic American cuisine salsa is a concoction of either fresh or cooked ingredients that usually include chiles, tomatoes, lemon juice or vinegar and cilantro. Salsa is usually served with other dishes and especially with Carne Asada.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.