Smoked pork casing · Grilled on coals
Ciarimboli
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The cleaned pork intestines are seasoned for days with garlic, rosemary and wild fennel, then smoked in the fireplace hood for at least 48 hours before grilling.
Smoked pork casings grilled over embers and served in a bread roll, sold by stalls and kiosks at village festivals and patron-saint feasts.
Why it's made this way: They belong to inland villages of the Ancona hills such as Cupramontana, Montecarotto and Serra San Quirico, and ciarimbolo is on the Marche list of traditional food products.
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Part of World of Street Food — 3422 dishes from 118 countries.
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