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Variables generated for this change
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Page title without namespace (page_title ) | ''Nduja' |
Full page title (page_prefixedtitle ) | ''Nduja' |
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Action (action ) | 'edit' |
Edit summary/reason (summary ) | 'Undid revision [[Special:Diff/1230250392|1230250392]] by [[Special:Contributions/Greyczech|Greyczech]] ([[User talk:Greyczech|talk]])' |
Time since last page edit in seconds (page_last_edit_age ) | 247074 |
Old content model (old_content_model ) | 'wikitext' |
New content model (new_content_model ) | 'wikitext' |
Old page wikitext, before the edit (old_wikitext ) | '{{Short description|Italian spicy, spreadable sausage made with pork}}
{{Use dmy dates|date=November 2023}}
[[File:'Nduja.JPG|thumb|'Nduja ready for eating]]
[[File:Nduja mit Brot.jpg|thumb|'Nduja with bread, with a piece of 'nduja sausage in background]]
'''<nowiki>'</nowiki>Nduja''' ({{IPA|scn-IT-78|nˈduːja|lang}}, from [[French language|French]] ''andouille''<ref>{{Citation |title='nduja |date=2023-03-17 |work=Wiktionary, the free dictionary |url=https://en.wiktionary.org/enwiki/w/index.php?title=%27nduja&oldid=71772761 |access-date=2024-06-21 |language=en}}</ref>) is a spicy, spreadable [[pork]] [[sausage]] from the [[Calabria]] region of [[Italy]]. It derives from [[andouille]], a [[French cuisine|French]] kind of sausage introduced to southern Italy by the [[Angevin Sicily|Angevins]]<ref>{{Cite book |last=Larousse |first=Librairie |url=https://www.google.com/books/edition/Larousse_Gastronomique/ZvWMEAAAQBAJ?hl=en |title=Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, Completely Revised and Updated |date=2009-10-13 |publisher=National Geographic Books |isbn=978-0-307-46491-0 |language=en}}</ref>.
It is similar to ''[[sobrassada]]'' from the [[Balearic Islands]], in [[Spain]]. It is Calabria's contribution to the many types of Italian ''[[salumi]]'',<ref>{{Cite book |last1= Ruhlman |first1=Michael |title=Salumi: The Craft of Italian Dry Curing |date=27 August 2012 |pages=157–158 |publisher=[[W. W. Norton & Company]] |isbn=978-0-393-06859-7 |last2= Polcyn |first2=Brian}}</ref> and originates from the area around the small Calabrian town of [[Spilinga]].<ref>{{Cite web |url=https://nduja.org/nduja-festival-spilinga-2018-vibo-valentia/ |title='Nduja Festival of Spilinga 2018 |website=Nduja.org |language=en-US |access-date=2018-10-06 |archive-date=2018-09-02 |archive-url=https://web.archive.org/web/20180902232317/https://nduja.org/nduja-festival-spilinga-2018-vibo-valentia/ |url-status=dead }}</ref>
'Nduja is made using meat from the trimmings from various [[Primal cut|meat cuts]], [[fatback]], and sun-dried Calabrian [[Chili pepper|chilli peppers]], which give 'nduja its characteristic fiery taste. These are all minced together, then stuffed in large sausage casings and smoked, creating a soft large sausage, from where the spicy mixture later is scooped out as needed.<ref>{{cite web |url=http://www.mercurynews.com/food-wine-headlines/ci_17593693 |title=The New Bacon: Pancetta, Guanciale and More |work=[[San Jose Mercury News]] |date= 2011-03-15 }}</ref> 'Nduja is mainly served with slices of bread or with ripe [[cheese]]. Its unique taste makes it suitable for a variety of dishes.<ref>{{Cite news |url=https://www.telegraph.co.uk/foodanddrink/recipes/8761003/The-many-uses-of-nduja.html |title=The many uses of 'nduja |last=Prince |first=Rose |date=2011-09-14 |website=[[The Daily Telegraph]] |language=en-GB |access-date=2018-10-06}}</ref> For example, it can be added to [[pasta]] sauces. It is sold in jars or as thick slices from the soft 'nduja sausage. 'Nduja was originally a mix of remnants of meat, eaten by poor people in southern Italy.
In the United States and the United Kingdom, 'nduja's popularity boomed around 2015–2016, and it was featured in dishes at restaurants including New York City's [[The Spotted Pig]] and London's Temple and Sons.<ref>{{cite web |title=Why 2016 was the year of the 'nduja sausage |url=https://www.independent.co.uk/life-style/food-and-drink/nduja-google-most-searched-food-italian-sausage-term-trend-poor-peasant-a7487471.html |archive-url=https://ghostarchive.org/archive/20220501/https://www.independent.co.uk/life-style/food-and-drink/nduja-google-most-searched-food-italian-sausage-term-trend-poor-peasant-a7487471.html |archive-date=2022-05-01 |url-access=subscription |url-status=live |website=The Independent |accessdate=25 May 2019 |language=en |date=21 December 2016}}{{cbignore}}</ref><ref>{{cite news |last1=University |first1=Spoon |title=A spread called Nduja is suddenly popular in the US — here's how to eat it |url=https://www.businessinsider.com/what-is-nduja-2016-12?IR=T |accessdate=25 May 2019 |work=Business Insider}}</ref><ref>{{cite web|title=The Italian sensation sweeping the nation – 'Nduja – Cannon & Cannon|url=https://www.cannonandcannon.com/the-italian-sensation-sweeping-the-nation-nduja/|url-status=dead|archive-url=https://web.archive.org/web/20190525143258/https://www.cannonandcannon.com/the-italian-sensation-sweeping-the-nation-nduja/|archive-date=25 May 2019|accessdate=25 May 2019}}</ref><ref>{{Cite news |url=https://www.bloomberg.com/news/articles/2016-12-13/what-is-nduja-and-why-is-it-suddenly-on-every-menu |title=What Is Nduja and Why Is It Suddenly on Every Menu? |last=Vines |first=Richard |date=13 December 2016 |website=www.bloomberg.com}}</ref>
==See also==
{{Commons category-inline}}
{{Portal|Italy|Food}}
* [[List of sausages]]
* [[Harissa]]
==References==
{{Reflist}}
{{Salami}}
{{DEFAULTSORT:Nduja}}
[[Category:Italian sausages]]
[[Category:Cuisine of Calabria]]
[[Category:Salumi]]
[[Category:Pork dishes]]' |
New page wikitext, after the edit (new_wikitext ) | '{{Short description|Italian spicy, spreadable sausage made with pork}}
{{Use dmy dates|date=November 2023}}
[[File:'Nduja.JPG|thumb|'Nduja ready for eating]]
[[File:Nduja mit Brot.jpg|thumb|'Nduja with bread, with a piece of 'nduja sausage in background]]
'''<nowiki>'</nowiki>Nduja''' ({{IPA|scn-IT-78|nˈduːja|lang}}) is a spicy, spreadable [[pork]] [[sausage]] from the [[Calabria]] region of [[Italy]]. It is similar to ''[[sobrassada]]'' from the [[Balearic Islands]], in [[Spain]]. It is Calabria's contribution to the many types of Italian ''[[salumi]]'',<ref>{{Cite book |last1= Ruhlman |first1=Michael |title=Salumi: The Craft of Italian Dry Curing |date=27 August 2012 |pages=157–158 |publisher=[[W. W. Norton & Company]] |isbn=978-0-393-06859-7 |last2= Polcyn |first2=Brian}}</ref> and originates from the area around the small Calabrian town of [[Spilinga]].<ref>{{Cite web |url=https://nduja.org/nduja-festival-spilinga-2018-vibo-valentia/ |title='Nduja Festival of Spilinga 2018 |website=Nduja.org |language=en-US |access-date=2018-10-06 |archive-date=2018-09-02 |archive-url=https://web.archive.org/web/20180902232317/https://nduja.org/nduja-festival-spilinga-2018-vibo-valentia/ |url-status=dead }}</ref>
'Nduja is made using meat from the trimmings from various [[Primal cut|meat cuts]], [[fatback]], and sun-dried Calabrian [[Chili pepper|chilli peppers]], which give 'nduja its characteristic fiery taste. These are all minced together, then stuffed in large sausage casings and smoked, creating a soft large sausage, from where the spicy mixture later is scooped out as needed.<ref>{{cite web |url=http://www.mercurynews.com/food-wine-headlines/ci_17593693 |title=The New Bacon: Pancetta, Guanciale and More |work=[[San Jose Mercury News]] |date= 2011-03-15 }}</ref> 'Nduja is mainly served with slices of bread or with ripe [[cheese]]. Its unique taste makes it suitable for a variety of dishes.<ref>{{Cite news |url=https://www.telegraph.co.uk/foodanddrink/recipes/8761003/The-many-uses-of-nduja.html |title=The many uses of 'nduja |last=Prince |first=Rose |date=2011-09-14 |website=[[The Daily Telegraph]] |language=en-GB |access-date=2018-10-06}}</ref> For example, it can be added to [[pasta]] sauces. It is sold in jars or as thick slices from the soft 'nduja sausage. 'Nduja was originally a mix of remnants of meat, eaten by poor people in southern Italy.
In the United States and the United Kingdom, 'nduja's popularity boomed around 2015–2016, and it was featured in dishes at restaurants including New York City's [[The Spotted Pig]] and London's Temple and Sons.<ref>{{cite web |title=Why 2016 was the year of the 'nduja sausage |url=https://www.independent.co.uk/life-style/food-and-drink/nduja-google-most-searched-food-italian-sausage-term-trend-poor-peasant-a7487471.html |archive-url=https://ghostarchive.org/archive/20220501/https://www.independent.co.uk/life-style/food-and-drink/nduja-google-most-searched-food-italian-sausage-term-trend-poor-peasant-a7487471.html |archive-date=2022-05-01 |url-access=subscription |url-status=live |website=The Independent |accessdate=25 May 2019 |language=en |date=21 December 2016}}{{cbignore}}</ref><ref>{{cite news |last1=University |first1=Spoon |title=A spread called Nduja is suddenly popular in the US — here's how to eat it |url=https://www.businessinsider.com/what-is-nduja-2016-12?IR=T |accessdate=25 May 2019 |work=Business Insider}}</ref><ref>{{cite web|title=The Italian sensation sweeping the nation – 'Nduja – Cannon & Cannon|url=https://www.cannonandcannon.com/the-italian-sensation-sweeping-the-nation-nduja/|url-status=dead|archive-url=https://web.archive.org/web/20190525143258/https://www.cannonandcannon.com/the-italian-sensation-sweeping-the-nation-nduja/|archive-date=25 May 2019|accessdate=25 May 2019}}</ref><ref>{{Cite news |url=https://www.bloomberg.com/news/articles/2016-12-13/what-is-nduja-and-why-is-it-suddenly-on-every-menu |title=What Is Nduja and Why Is It Suddenly on Every Menu? |last=Vines |first=Richard |date=13 December 2016 |website=www.bloomberg.com}}</ref>
==See also==
{{Commons category-inline}}
{{Portal|Italy|Food}}
* [[List of sausages]]
* [[Harissa]]
==References==
{{Reflist}}
{{Salami}}
{{DEFAULTSORT:Nduja}}
[[Category:Italian sausages]]
[[Category:Cuisine of Calabria]]
[[Category:Salumi]]
[[Category:Pork dishes]]' |
Unified diff of changes made by edit (edit_diff ) | '@@ -4,7 +4,5 @@
[[File:'Nduja.JPG|thumb|'Nduja ready for eating]]
[[File:Nduja mit Brot.jpg|thumb|'Nduja with bread, with a piece of 'nduja sausage in background]]
-'''<nowiki>'</nowiki>Nduja''' ({{IPA|scn-IT-78|nˈduːja|lang}}, from [[French language|French]] ''andouille''<ref>{{Citation |title='nduja |date=2023-03-17 |work=Wiktionary, the free dictionary |url=https://en.wiktionary.org/enwiki/w/index.php?title=%27nduja&oldid=71772761 |access-date=2024-06-21 |language=en}}</ref>) is a spicy, spreadable [[pork]] [[sausage]] from the [[Calabria]] region of [[Italy]]. It derives from [[andouille]], a [[French cuisine|French]] kind of sausage introduced to southern Italy by the [[Angevin Sicily|Angevins]]<ref>{{Cite book |last=Larousse |first=Librairie |url=https://www.google.com/books/edition/Larousse_Gastronomique/ZvWMEAAAQBAJ?hl=en |title=Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, Completely Revised and Updated |date=2009-10-13 |publisher=National Geographic Books |isbn=978-0-307-46491-0 |language=en}}</ref>.
-
-It is similar to ''[[sobrassada]]'' from the [[Balearic Islands]], in [[Spain]]. It is Calabria's contribution to the many types of Italian ''[[salumi]]'',<ref>{{Cite book |last1= Ruhlman |first1=Michael |title=Salumi: The Craft of Italian Dry Curing |date=27 August 2012 |pages=157–158 |publisher=[[W. W. Norton & Company]] |isbn=978-0-393-06859-7 |last2= Polcyn |first2=Brian}}</ref> and originates from the area around the small Calabrian town of [[Spilinga]].<ref>{{Cite web |url=https://nduja.org/nduja-festival-spilinga-2018-vibo-valentia/ |title='Nduja Festival of Spilinga 2018 |website=Nduja.org |language=en-US |access-date=2018-10-06 |archive-date=2018-09-02 |archive-url=https://web.archive.org/web/20180902232317/https://nduja.org/nduja-festival-spilinga-2018-vibo-valentia/ |url-status=dead }}</ref>
+'''<nowiki>'</nowiki>Nduja''' ({{IPA|scn-IT-78|nˈduːja|lang}}) is a spicy, spreadable [[pork]] [[sausage]] from the [[Calabria]] region of [[Italy]]. It is similar to ''[[sobrassada]]'' from the [[Balearic Islands]], in [[Spain]]. It is Calabria's contribution to the many types of Italian ''[[salumi]]'',<ref>{{Cite book |last1= Ruhlman |first1=Michael |title=Salumi: The Craft of Italian Dry Curing |date=27 August 2012 |pages=157–158 |publisher=[[W. W. Norton & Company]] |isbn=978-0-393-06859-7 |last2= Polcyn |first2=Brian}}</ref> and originates from the area around the small Calabrian town of [[Spilinga]].<ref>{{Cite web |url=https://nduja.org/nduja-festival-spilinga-2018-vibo-valentia/ |title='Nduja Festival of Spilinga 2018 |website=Nduja.org |language=en-US |access-date=2018-10-06 |archive-date=2018-09-02 |archive-url=https://web.archive.org/web/20180902232317/https://nduja.org/nduja-festival-spilinga-2018-vibo-valentia/ |url-status=dead }}</ref>
'Nduja is made using meat from the trimmings from various [[Primal cut|meat cuts]], [[fatback]], and sun-dried Calabrian [[Chili pepper|chilli peppers]], which give 'nduja its characteristic fiery taste. These are all minced together, then stuffed in large sausage casings and smoked, creating a soft large sausage, from where the spicy mixture later is scooped out as needed.<ref>{{cite web |url=http://www.mercurynews.com/food-wine-headlines/ci_17593693 |title=The New Bacon: Pancetta, Guanciale and More |work=[[San Jose Mercury News]] |date= 2011-03-15 }}</ref> 'Nduja is mainly served with slices of bread or with ripe [[cheese]]. Its unique taste makes it suitable for a variety of dishes.<ref>{{Cite news |url=https://www.telegraph.co.uk/foodanddrink/recipes/8761003/The-many-uses-of-nduja.html |title=The many uses of 'nduja |last=Prince |first=Rose |date=2011-09-14 |website=[[The Daily Telegraph]] |language=en-GB |access-date=2018-10-06}}</ref> For example, it can be added to [[pasta]] sauces. It is sold in jars or as thick slices from the soft 'nduja sausage. 'Nduja was originally a mix of remnants of meat, eaten by poor people in southern Italy.
' |
New page size (new_size ) | 4363 |
Old page size (old_size ) | 5090 |
Size change in edit (edit_delta ) | -727 |
Lines added in edit (added_lines ) | [
0 => ''''<nowiki>'</nowiki>Nduja''' ({{IPA|scn-IT-78|nˈduːja|lang}}) is a spicy, spreadable [[pork]] [[sausage]] from the [[Calabria]] region of [[Italy]]. It is similar to ''[[sobrassada]]'' from the [[Balearic Islands]], in [[Spain]]. It is Calabria's contribution to the many types of Italian ''[[salumi]]'',<ref>{{Cite book |last1= Ruhlman |first1=Michael |title=Salumi: The Craft of Italian Dry Curing |date=27 August 2012 |pages=157–158 |publisher=[[W. W. Norton & Company]] |isbn=978-0-393-06859-7 |last2= Polcyn |first2=Brian}}</ref> and originates from the area around the small Calabrian town of [[Spilinga]].<ref>{{Cite web |url=https://nduja.org/nduja-festival-spilinga-2018-vibo-valentia/ |title='Nduja Festival of Spilinga 2018 |website=Nduja.org |language=en-US |access-date=2018-10-06 |archive-date=2018-09-02 |archive-url=https://web.archive.org/web/20180902232317/https://nduja.org/nduja-festival-spilinga-2018-vibo-valentia/ |url-status=dead }}</ref>'
] |
Lines removed in edit (removed_lines ) | [
0 => ''''<nowiki>'</nowiki>Nduja''' ({{IPA|scn-IT-78|nˈduːja|lang}}, from [[French language|French]] ''andouille''<ref>{{Citation |title='nduja |date=2023-03-17 |work=Wiktionary, the free dictionary |url=https://en.wiktionary.org/enwiki/w/index.php?title=%27nduja&oldid=71772761 |access-date=2024-06-21 |language=en}}</ref>) is a spicy, spreadable [[pork]] [[sausage]] from the [[Calabria]] region of [[Italy]]. It derives from [[andouille]], a [[French cuisine|French]] kind of sausage introduced to southern Italy by the [[Angevin Sicily|Angevins]]<ref>{{Cite book |last=Larousse |first=Librairie |url=https://www.google.com/books/edition/Larousse_Gastronomique/ZvWMEAAAQBAJ?hl=en |title=Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, Completely Revised and Updated |date=2009-10-13 |publisher=National Geographic Books |isbn=978-0-307-46491-0 |language=en}}</ref>.',
1 => '',
2 => 'It is similar to ''[[sobrassada]]'' from the [[Balearic Islands]], in [[Spain]]. It is Calabria's contribution to the many types of Italian ''[[salumi]]'',<ref>{{Cite book |last1= Ruhlman |first1=Michael |title=Salumi: The Craft of Italian Dry Curing |date=27 August 2012 |pages=157–158 |publisher=[[W. W. Norton & Company]] |isbn=978-0-393-06859-7 |last2= Polcyn |first2=Brian}}</ref> and originates from the area around the small Calabrian town of [[Spilinga]].<ref>{{Cite web |url=https://nduja.org/nduja-festival-spilinga-2018-vibo-valentia/ |title='Nduja Festival of Spilinga 2018 |website=Nduja.org |language=en-US |access-date=2018-10-06 |archive-date=2018-09-02 |archive-url=https://web.archive.org/web/20180902232317/https://nduja.org/nduja-festival-spilinga-2018-vibo-valentia/ |url-status=dead }}</ref>'
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Whether or not the change was made through a Tor exit node (tor_exit_node ) | false |
Unix timestamp of change (timestamp ) | '1719234237' |