I've heard that there is something in Sicily or in Calabria, which also has a similar name:
anduglia or something like that.
edit: the Italian name of
anduglia is correct, but it is said to derive from the French
andouille and it is made in Campania. It is curious because an Italian friend always insists in that it is like the
sobrasada from Majorca (and Valencia), which is not make with the budels but with pork meat and lean, sweet and hot
pimenton, and then fermented and dry cured..
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'Dardanidae duri, quae uos a stirpe parentum
prima tulit tellus, eadem uos ubere laeto
accipiet reduces. Antiquam exquirite matrem:
hic domus Aeneae cunctis dominabitur oris,
et nati natorum, et qui nascentur ab illis.'
We can easily forgive a child who is afraid of the dark; the real tragedy of life is when men are afraid of the light.
–Plato–
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