Definition: Giacca, or "Giacarica," is a type of Italian sausage that comes from the region in Northern Italy known as Lazio. The term "Giacca" originated during the Middle Ages when it was called "Giacaro," which was a term used to describe a type of pork cutlet. In medieval times, the word "Giacca" was often used to refer to a type of Italian sausage that is similar to a ham or sausage. The specific characteristics and flavor profile of Giacca can vary depending on its origin and processing method, but generally it has a smoky, savory taste with hints of bacon and pork fat. It is often served with various sauces, such as tomato, olive oil, or herbs, as well as crackers or breaded vegetables. Giacca is also known for its versatility in Italian cuisine, being commonly used in dishes like Caprese salad, lasagna, and risotto.

Giacca