''Ciavàr'', also referred to as mad sausage (''salsiccia matta''), is an Italian sausage made from pig offal and other parts, including tongue, cheek, heart and head. It is typical on the Romagnolo side of the

Apennines The Apennines or Apennine Mountains (; grc-gre, links=no, Ἀπέννινα ὄρη or Ἀπέννινον ὄρος; la, Appenninus or – a singular with plural meaning;''Apenninus'' (Greek or ) has the form of an adjective, which wou ...

. It is a traditional product of those living in the Romagnolo valleys, including

Bagno di Romagna Bagno di Romagna ( Bagnese: ; rgn, Bagn d'Rumàgna) is a ''comune'' (municipality) in the Province of Forlì-Cesena in the Italian region Emilia-Romagna, located about southeast of Bologna and about south of Forlì. Bagno di Romagna borders the ...

, San Piero in Bagno, and Santa Sofia. It is also eaten in Forlì, Cesena, Rimini and other areas of

Romagna Romagna ( rgn, Rumâgna) is an Italian historical region that approximately corresponds to the south-eastern portion of present-day Emilia-Romagna, North Italy. Traditionally, it is limited by the Apennines to the south-west, the Adriatic to t ...

. Dark in color, it is made with salt, pepper, garlic and Sangiovese wine. It is eaten year-round grilled or cooked in the oven and sometimes preserved in oil (if made with less perishable pig parts). It is listed on the Ark of Taste.

References

{{DEFAULTSORT:Ciavar Italian sausages Ark of Taste foods