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strozzapreti alla Medici
first course |
|
a creamy and easy recipe for the strozzapreti, also an elegant dish suitable
for an important dinner or a winter meal. In this recipe we find the pork as
we use the ham |
20 |
|
barley
soup
first course |
 |
This is a traditional recipe of Trentino with
barley, vegetables and mushrooms, flavoured with speck, a pork cut similar to
the bacon. It is a very complete
and tasty dish. |
19 |
|
cream of asparagus and smoked bacon
first course |
 |
an easy and tasty recipe for a soup in spring, with bacon as pork meat |
18 |
|
soup of cabbage, leek, potatoes and speck
first course |
 |
The soup of savoy cabbage is one of the oldest soups of the basic cooking in
Europe and also in Italy. The speck is the pork salami used for this recipe |
17 |
|
risotto with nettles and smoked sausage
first course |
 |
a tasty and easy recipe for making a risotto Italian style. The smoked
sausage is the pork meat used for this recipe
|
16 |
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volovant (vol-au-vent) stuffed
with ham APPETIZER
|
 |
An easy recipe, good for an appetizer or for a
starter, try also salted puffs with this stuffing. The ham is the pork meat used
for this recipe |
15 |
|
panzerotto stuffed with
ham and mozzarella
SINGLE COURSE |
 |
the panzerotto or pizza fritta is a traditional recipe of Apulia. The
stuffing with ham is traditional and coats the dough with a perfect
result. The pork meat is the ham |
14 |
|
strozzapreti with wild boar ragout
first course |
 |
With this sauce the wild boar combined with onion gives an
intense perfume which well combines with a tick pasta like strozzapreti: if you
like the game flavour you certainly will be appreciating this recipe. |
13 |
|
ham
rolls stuffed with russian salad in gelatin
STARTER
|
|
A
classic dish for the summer of an ancient cuisine: the cooking of the dishes in
gelatin, called “in bellavista” in Italian, we find the pork in the ham and in
gelatine |
12
|
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umbrichelli
all'amatriciana
FIRST COURSE
|
|
This
recipe has an interesting history: it is a typical dish of Orvieto,
combining the Umbrian origins (the
Umbrichelli) with a very Roman (or better of
Latium
) sauce like the Amatriciana,
made with guanciale the typical pork salami |
11 |
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broad
beans with salami and pecorino cheese
APPETIZER/STARTER
|
|
it
is a Roman tradition on the 1st may to eat this food during a picnic
in the countryside near Rom: try it, is very good! The pork meat is the salami
|
10 |
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guanciale
with sage
STARTER
|
|
An
interesting and economic traditional recipe from the beautiful town of
Orvieto. The guanciale is the
salami made with pork jowls
|
9 |
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LONZINO
WITH FIGS
APPETIZER/STARTER
|
|
it
is a more tasty version of the Italian traditional recipe ham with figs
"prosciutto e fichi" prepared with the lonzino, that is the smoked
cured pig loin.
|
8 |
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apricots
stuffed with salami "cacciatore"
APPETIZER
|
|
very easy but tasty appetizer can be prepared either with
fresh apricots or dried. The dried apricots give a sweeter taste, the cacciatore
is the typical pork salami of Milan
|
7 |
|
bucatini
all'amatriciana
FIRST COURSE
|
 |
This
simple traditional recipe from Lazio takes its name from the town of
Amatrice
(Amatriciana means “of the area of Amatrice”), in
province
of
Rieti. Te
pork is in the guanciale |
6 |
|
italian
starter
STARTER
|
|
The most common starter of Italy, you can find in many
varieties
with pork salami |
5 |
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piadina
BASIC / BREAD
|
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It is a traditional bread formerly cooked on a special earthenware slab (as
in our photos). Nowadays is also used an iron frying-pan. It contains
pork lard |
4 |
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ragout
SAUCE
|
|
A
great classic
of the Italian cuisine from
Bologna… although the word "ragout" is originally French. It is made
with mixed pork and beef meat
|
3 |
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lasagna
FIRST COURSE
|
 |
Don’t worry for the long cooking times, you can prepare
the ragout one day before serving. It is made with ragout
|
2 |
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tuna
of chianti
STARTER
|
|
Impress your guests with a dish
very particular! The name "tuna of Chianti" is due to the look of the
famous "sucking pig of Cinta Senese", worked in order to resemble the
canned tuna.
|
1 |
