<http://kaiko.getalp.org/dbnary/eng/__ws_4__ita__ventresca__Noun__1>	<http://www.w3.org/2004/02/skos/core#example>	_:vb4086318 .
<http://kaiko.getalp.org/dbnary/eng/__ws_4__ita__ventresca__Noun__1>	<http://www.w3.org/2004/02/skos/core#definition>	_:vb4086317 .
_:vb4086318	<http://purl.org/dc/terms/bibliographicCitation>	"1531\u20131532, Francesco Berni, Capitolo primo della peste (a maestro Piero Buffet cuoco) [First chapter of the plague (to master Piero Buffet, cook)]\u200Ehttps://books.google.it/books?id=AcUyAQAAIAAJ&newbks=1&newbks_redir=0&hl=it&pg=PA88#v=onepage&q&f=false; collected in Antonio Virgili, editor, Francesco Berni - Rime, poesie latine, e lettere edite e inedite\u200Ehttps://books.google.it/books?id=AcUyAQAAIAAJ&newbks=1&newbks_redir=0&hl=it&pg=PP11#v=onepage&q&f=false, Florence: Le Monnier, 1885, page 88:"@en .
<http://kaiko.getalp.org/dbnary/eng/__ws_4__ita__ventresca__Noun__1>	<http://www.w3.org/1999/02/22-rdf-syntax-ns#type>	<http://www.w3.org/ns/lemon/ontolex#LexicalSense> .
<http://kaiko.getalp.org/dbnary/eng/__ws_4__ita__ventresca__Noun__1>	<http://kaiko.getalp.org/dbnary#hypernym>	<http://kaiko.getalp.org/dbnary/eng/salume> .
<http://kaiko.getalp.org/dbnary/eng/__ws_4__ita__ventresca__Noun__1>	<http://kaiko.getalp.org/dbnary#senseNumber>	"4" .
_:vb4086317	<http://www.w3.org/1999/02/22-rdf-syntax-ns#value>	"(archaic) a salume made of pork belly (stuffed with meat, eggs, cheese, and ground spices, then pressed)"@en .
_:vb4086318	<http://www.w3.org/1999/02/22-rdf-syntax-ns#value>	"Non \u00E8 mancato ancor chi abbia dettoGran ben del verno, allegando ragioni,Che allor \u00E8 dolce cosa star nel letto;Che tutti gli animali allor son buoni,Infino a' porci; e fansi le salsicce,Cervellate ventresche e salsiccioni."@it .