All around the world we can find many dishes which will delight us. One of the good examples is Italian dishes. It’s hard to find anything to dislike. Pasta? Yes! Wine? Yes! Pizza? Yes! Mozzarella? Yes! Pork blood pudding? What? Yes, you read it right. Sanguinaccio dolce is an Italian delicacy that is often prepared in Naples on the eve of Lent, but it can also be found in other parts of the country.
This is pudding whose essential ingredient a pork blood. Sangue in Italian means blood. If you don’t have a problem with this ingredient, this will be an ideal exotic dish on your next trip.
The recipe for pudding goes back in history when fresh blood was immediately mixed with milk, sugar, and chocolate during pork slaughter and then cooked into pudding. However, before you eat it you can sprinkle it with cinnamon or pine nuts. It is often served in a hollowed orange peel that serves as a glass. With Sanguinaccio Dolce you will get fried dough sprinkled with powdered sugar. Not to mention that this dough you can dip into the pudding.
Sanguinaccio Dolce – a tradition that is dying out
Today, this dessert is much harder to find in southern Italy than before. Before this dessert was made by anyone who had their own cattle. It’s hard to buy pork blood because it has a very short shelf life. Sanguinaccio Dolce can be produced by those who have their own farms and pigs.
The younger generations are not so interested in this ingredient, so they are increasingly replacing it with butter and starch. The elders roll their eyes at that. If you are lucky enough to be it on some of the holidays in the places around Naples and in Campania. Or if you are in New York you can find it in the bakeries run by Italian immigrants.
Just be careful when looking for it, because if you ask for “sanguinaccio” you will get the famous Italian blood sausage. But, if you add the word “dolce” to that, you will get a bloody dessert. Well, that’s better!