do you eat the white coating on salami
Salami The maker usually ferments the raw meat mixture for a day, then stuffs it into either an edible natural or inedible cellulose casing, and hangs it up to cure. Some recipes apply heat to about 40 °C (104 °F) to accelerate fermentation and drying. Higher temperatures (about 60 °C (140 °F)) stop the fermentation when the salami reaches the desired pH, but the product is not fully cooked (75 °C (167 °F) or higher). Makers often treat the casings with an edible mold (Penicillium) culture. The mold imparts flavor, helps the drying process, and helps prevent spoilage during curing.[12]
Italian meal structure Lunch is usually regarded as the most important meal. Most shops close for the pausa pranzo (lunch break) between 13:00 and 15:00. In most schools, children are given a lunch break when they can go home for lunch, or eat at the school cafeteria, or eat a packed lunch. Since the introduction of fast foods, takeaways and frozen and tinned foods, Italians tend to eat less home-made food but fresh food is still quite common and most people buy bread, milk and other foods daily. Many adults still make their own food (e.g., tomato sauce from their own tomatoes) and takeaways are still not very frequent. A typical Italian lunch consists of a first course il primo (pasta, rice or similar), a second-course il secondo (meat or fish) served together with a side dish il contorno (vegetable or salad) and fruit.