Talk:Cudighi

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I can find no evidence that this is an Italian food item. I have spoken to two Italians (from the North and the South) and they have never heard of it. All Google hits seem to be American websites. Not in any Italian dictionary, or in the Italian Wikipedia or Wiktionary. Jeff Knaggs 13:27, 11 April 2007 (UTC)[reply]

This is from the book Food in the History of the Upper Peninsula: A Preliminary Study by Russell M, Magnahgi:

"The Italian cudighi originating in Ishpemning-Negaunee, has become synonymous with sausage. The term has an interesting history. In the north Italian, Lombard dialect, cudighino is a fat sausage that is boiled with lentils. In its original form it would not be popular. However over the years a north Italian sausage recipe replaced the original and now the cudighi is a common UP food along with its modified name."

-- Al™ 01:26, 16 April 2007 (UTC)[reply]

Ah. "cudinghino" seems to be a local variation of "cotenna" (bacon rind). This is from "Vocabolario milanese-italiano" by Giuseppe Banfi (1852) - Codeghin. Codighino, Cotichino: salame fatto di scelta cotenna (codega). The word (or rather a variation) seems to have flourished in the US and died in Italy. Jeff Knaggs 15:38, 18 April 2007 (UTC)[reply]

ddd —Preceding unsigned comment added by Wuh (talk • contribs) 18:22, 23 January 2008 (UTC)[reply]

The word codeghi(n)/Cudeghi(n) and therefore exactly cudeghì (in Bergamo) is always used in northern Italian dialects--Massimo Macconi (talk) 07:42, 18 December 2010 (UTC)[reply]

It Is True

I am the grandson of Mr. Felix Barbiere. I can remember sitting at my grandparents' home in Ishpeming and watching a group of students from the University of Michigan interviewing my grandfather on the invention of the cudighi. A thesis paper was written on the subject by these students. My grandmother still has the Mining Journal article and accompanying photograph pinned to the bulliten board in her kitchen. —Preceding unsigned comment added by 75.128.231.230 (talk) 06:20, 10 March 2008 (UTC)[reply]

Huh?

Which Barbiere wrote this article?

It was doing just fine. Combine what there was before with the fact that this is all legend about Felix Barbiere. Unless someone wants to step up and say that this is fact, it's not enough to remember coming out of the Casino Bar at 2am to run over and get a cudighi and because of that credit F. Barbiere with "inventing" the thing. —Preceding unsigned comment added by Wuh (talk • contribs) 18:24, 23 January 2008 (UTC)[reply]

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This article talk page was automatically added with {{WikiProject Food and drink}} banner as it falls under Category:Food or one of its subcategories. If you find this addition an error, Kindly undo the changes and update the inappropriate categories if needed. The bot was instructed to tagg these articles upon consenus from WikiProject Food and drink. You can find the related request for tagging here . If you have concerns , please inform on the project talk page -- TinucherianBot (talk) 12:21, 3 July 2008 (UTC)[reply]

WikiProject Michigan

I added this to WikiProject Michigan, in the absence of there being a WikiProject Yooper that could really fix it up. Edward Vielmetti (talk) 05:44, 14 January 2010 (UTC)[reply]

Italian? what?

In Italy doesn't exist a sausage called cudighi. I've searched pictures on google and it doesn't look at all like Italian cotechino, a sausage served with lentils during New year's eve, everywhere in Italy, not only in the north. And in any case cotechino is not spicy.

Probably your cudighi is an Italian-America food, like many others that you use to pass for Italian! — Preceding unsigned comment added by 62.10.220.251 (talk) 17:45, 14 March 2012 (UTC)[reply]

Pronounciation

Could someone kindly add a pronunciation thingie to this article. I have no clue as to how to say it. Gtwfan52 (talk) 05:30, 4 July 2012 (UTC)[reply]

Assessment comment

The comment(s) below were originally left at Talk:Cudighi/Comments, and are posted here for posterity. Following several discussions in past years, these subpages are now deprecated. The comments may be irrelevant or outdated; if so, please feel free to remove this section.

The product might go by different names but what gives its name (crodeghin for one) is the main ingredient which is crodiga, the skin of the hog which is derived when it is removed from the bacon or pancetta slabs then minced to a rough consistency and made into a large diameter sausage along with other ingredients and spices. The crodeghin can be prepared as an ingredient of a thick soup such as jota. Crodeghin is well known in many regions of northern Italy, the Veneto and the istrian peninsula of Croatia and surrounding countries.

Last edited at 19:13, 9 November 2008 (UTC). Substituted at 12:31, 29 April 2016 (UTC)

Other sources

Kelly, Corey (June 1, 2019). "Cudighi cook-off held in Ishpeming". The Mining Journal. Archived from the original on May 19, 2020.
Buddy, Kellan (December 8, 2017). "Cudighi provides uniqueness and deliciousness to Yoopers". WBUP.{{cite news}}: CS1 maint: url-status (link) (See also: YouTube)
Householder, Shawn (June 2, 2019). "World Cudighi Champion named at Inaugural U.P. Cudighi Cook-Off". WLUC-TV.{{cite news}}: CS1 maint: url-status (link)
Reddicliffe, Steve (July 27, 2017). "36 Hours in the Upper Peninsula of Michigan". The New York Times.{{cite news}}: CS1 maint: url-status (link)
Sherman, Amy (July 7, 2019). "Michigan's Best 2019 road trip across the Upper Peninsula". MLive.{{cite news}}: CS1 maint: url-status (link)
Klug, Fritz (November 19, 2013). "Michigan's Best Pizza: Want Cudighi on a pizza? Look no further than Congress Pizzas in Ishpeming". MLive.{{cite news}}: CS1 maint: url-status (link)

Ed ^{[talk] [majestic titan]} 22:45, 19 May 2020 (UTC)[reply]