Ciauscolo is not your average Italian sausage.
It has the texture of a paté and is eaten spread on a piece of bread. It is believed to come from the Gallic people who were living in the Marche region of Italy at one point. They prepared a paté made with minced meat that was conserved in terracotta terrines.
Some traditional recipes of Marche
Simple ingredients, easy preparation: authentic Italian culinary tradition.
In this recipe, the prawns and squid make for a rich and elegant pasta dish.
The trick for this recipe is the variety of fish and shellfish used, all, needless to say, fresh from the sea.
Flavored with anise.