For ingredients see Italy Revisited/Recipes/"Pies and Tarts"

Prior to World War II there were a number of desserts which included pig's blood. Generally speaking, the blood was mixed with jam and/or chocolate. In Molise the resulting mixture was used either to make a cauciuni-style dessert or a strudel-like one. Pastarelle Sanquenata was presented in the form of a strudel. Image ID: The Library of Congress #02857.

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