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M a i n m e n u
M a i n m e n u
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● M a i n p a g e ● C o n t e n t s ● C u r r e n t e v e n t s ● R a n d o m a r t i c l e ● A b o u t W i k i p e d i a ● C o n t a c t u s ● D o n a t e
C o n t r i b u t e
● H e l p ● L e a r n t o e d i t ● C o m m u n i t y p o r t a l ● R e c e n t c h a n g e s ● U p l o a d f i l e
S e a r c h
Search
A p p e a r a n c e
● C r e a t e a c c o u n t ● L o g i n
P e r s o n a l t o o l s
● C r e a t e a c c o u n t ● L o g i n
P a g e s f o r l o g g e d o u t e d i t o r s l e a r n m o r e ● C o n t r i b u t i o n s ● T a l k
( T o p )
1 R e f e r e n c e s
T o g g l e t h e t a b l e o f c o n t e n t s
D i o t
4 l a n g u a g e s
● B r e z h o n e g ● E s p a ñ o l ● F r a n ç a i s ● J a w a
E d i t l i n k s
● A r t i c l e ● T a l k
E n g l i s h
● R e a d ● E d i t ● V i e w h i s t o r y
T o o l s
T o o l s
A c t i o n s
● R e a d ● E d i t ● V i e w h i s t o r y
G e n e r a l
● W h a t l i n k s h e r e ● R e l a t e d c h a n g e s ● U p l o a d f i l e ● S p e c i a l p a g e s ● P e r m a n e n t l i n k ● P a g e i n f o r m a t i o n ● C i t e t h i s p a g e ● G e t s h o r t e n e d U R L ● D o w n l o a d Q R c o d e ● W i k i d a t a i t e m
P r i n t / e x p o r t
● D o w n l o a d a s P D F ● P r i n t a b l e v e r s i o n
I n o t h e r p r o j e c t s
● W i k i m e d i a C o m m o n s
A p p e a r a n c e
F r o m W i k i p e d i a , t h e f r e e e n c y c l o p e d i a
A dish made with diots.
A diot is a vegetable and pork sausage from the French region of Savoy (La Savoie). Diots are usually made from fatty ground pork, seasoned with salt, pepper and nutmeg .[1] [citation needed Some are dried, similarly to saucissons . [2]
Diots may be eaten cold or hot. In the most popular preparation, diots au vin blanc, the sausages are boiled with garlic and onions in white wine.[1] lard beforehand.[2]
When eaten hot, diots are usually served with boiled potatoes , polenta , or the buckwheat pasta Crozets de Savoie . When eaten cold they are generally covered with spicy mustard (preferably from Dijon ), or placed in sandwiches or salads .[citation needed
References [ edit ]
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R e t r i e v e d f r o m " https://en.wikipedia.org/w/index.php?title=Diot&oldid=1145925321 " C a t e g o r i e s : ● F r e n c h s a u s a g e s ● S a u s a g e s t u b s ● F r e n c h c u i s i n e s t u b s H i d d e n c a t e g o r i e s : ● A r t i c l e s n e e d i n g a d d i t i o n a l r e f e r e n c e s f r o m M a r c h 2 0 2 3 ● A l l a r t i c l e s n e e d i n g a d d i t i o n a l r e f e r e n c e s ● A l l a r t i c l e s w i t h u n s o u r c e d s t a t e m e n t s ● A r t i c l e s w i t h u n s o u r c e d s t a t e m e n t s f r o m M a r c h 2 0 2 3 ● A l l s t u b a r t i c l e s
● T h i s p a g e w a s l a s t e d i t e d o n 2 1 M a r c h 2 0 2 3 , a t 1 9 : 2 7 ( U T C ) . ● T e x t i s a v a i l a b l e u n d e r t h e C r e a t i v e C o m m o n s A t t r i b u t i o n - S h a r e A l i k e L i c e n s e 4 . 0 ;
a d d i t i o n a l t e r m s m a y a p p l y . B y u s i n g t h i s s i t e , y o u a g r e e t o t h e T e r m s o f U s e a n d P r i v a c y P o l i c y . W i k i p e d i a ® i s a r e g i s t e r e d t r a d e m a r k o f t h e W i k i m e d i a F o u n d a t i o n , I n c . , a n o n - p r o f i t o r g a n i z a t i o n . ● P r i v a c y p o l i c y ● A b o u t W i k i p e d i a ● D i s c l a i m e r s ● C o n t a c t W i k i p e d i a ● C o d e o f C o n d u c t ● D e v e l o p e r s ● S t a t i s t i c s ● C o o k i e s t a t e m e n t ● M o b i l e v i e w
