CIBUS
CEGLIE MESSAPICA
PUGLIA
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Ceglie Messapica
PUGLIA
CIBUS
Sunday, September 29, 2024
Luigi the Barisata Foggia Italy
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BUON GIORNO !!!
"DON'T BREAK MY FUCKING BALLS"
One of The FUNNIEST VIDEOS YOU'LL EVER SEE
WATCH IT !!!
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"Non Rompere Mio Palle" !!!
(Don't Break My Balls)
"Listen"
"YOU SON of a BITCH"
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"Vai FANCULO" !!!
"GET The FUCK OUT of HERE" !!!
GOING to ITALY ?
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Friday, September 27, 2024
Map of SICILY
SICILY
Map of SICILY
SICILIAN FOOD RECIPES
NONNA BELLINO'S COOKBOOK
RECIPES From MY SICILIAN NONNA
RECIPES From MY SICILIAN NONNA
Map of SICILY
SICILIA - ITALIA
Sicilia
PALERMO
MAP of PALERMO
Palermo
SICILY
Map of Italy
ITALIA
The CATHEDRAL
PALERMO
The BEST PLACE to EAT in PALERMO
ANTICA FOCACCERIA San FRNCESCO
Pane Muesa - Panelle - Cannoli
Arancini & Caponata
Photo & Reccomendation by Italian Cookbook Author
Daniel Bellino Z
This is What You EAT in PALERMO
At The FOCACCERIA San FRANCESCO
PANE MUESA is a SANDWICH
Made with BEEF SPLEEN - RICOTTA
And CACIOCAVALLO CHEESE
And You Must Have an ARANCINE (Rice Ball)
EGGPLANT CAPONATA & a CANNOLO
Best Selling ITALIAN COOKBOOK Author
Daniel Bellino Z
At The TEATRO GRCO
SIRACUSA
Waiting for a BUS
At a CAFFE in CATANIA
Going to SIRACUSA
Un CANNOLO
LERCARA FRIDDI, SICILY
Thursday, September 26, 2024
Pork Pampanella Recipe Molise
Ever Had PAMPANELLA ?
It's an Obscure ITALIAN DISH
From an OBSCURE REGION Of ITALY ? "MOLISE" !
PAMPANELLA
MOLISE
PAMPANELLA
Yes, Pampanella is not a Sicilian Dish, but we Love it, and it deserves to be on this page. It's from Molise, a region of Italy that most Americans have never heard of.
Italians all over Italy even joking around, saying that Molise doesn't exist, though they know it does, the region is so obscure that even Italian make fun of it. Sorry about that, to the people of Molise.
The dish Campanella is quite obscure as well, and most Italians have never heard of the dish, though it definitely deserves its do. The dish is mad of Pork Meat (any cut) that is seasoned with salt & pepper and a very generous amount of Paprika.
Campanella gets its name from Pompano, vine grape leaves that the meat was wrapped in while cooking. Today, you can wrap it in either parchment paper or aluminium foil, or not wrapped at all.
Also, when it comes to the meat, and which cut of Pork that is used to make the dish, it usually depends on the cook, and what they have on hand, or what they personally like to make the dish with. One thing though, the cut of pork would be a fattier cut of pork like : pork shoulder, Pork Ribs, or Pork Belly. Don't use tenderloin, or pork loin.
Make this dish and enjoy. You can eat it on a plate, with potatoes, or Italian Greens sautéed in garlic and Olive Oil, or whatever you like. Sandwiches are often made with the Campanella as well, any way you like. Just Enjoy.
Pampanella Recipe
MOLISE
PAMPANELLA
Recipe :
PAMPANELLA
- 8 pork loin steaks
- 8 pork ribs
- 2 tbsp of garlic granules
- 2 tbsp of flaky sea salt
- 4 tbsp of sweet paprika
- 2 tbsp of hot smoked paprika
- 2 tbsp of white wine vinegar
Make up the rub by adding all the ingredients to a bowl and mixing thoroughly
2
Sprinkle evenly over the meat, place tightly packed into a tray and cover with greaseproof paper. Leave to marinate for 1 hour
3
Preheat the oven to 150°C/gas mark 2
4
Lift up the greaseproof and sprinkle evenly with the vinegar. Place the paper back over the meat and bake in the oven for 2 hours
5
Serve immediately, either as they are or in buns for a snack on the go
FAVORITE ITALIAN DISHES
AND SECRET RECIPES
PAMPANELLA
When you're traveling in the Molise region of Italy, you'll invariably happen upon one of Italy's 'hidden' wonders. Pampanella is a spectacular pork dish that is jam-packed with colour and flavour. Paprika brings all its magic to the pork - delivering a rich red hue to the slow-roasted meat.
This vibrant red roasted pork is a speciality of the Molise region of Italy. Pampanella Molisana is an explosion of colour and flavour – a burst of smoky, earthy and spicy notes that envelope every inch of the tender, juicy pork – it’s a truly under appreciated Italian gem!
Paprika isn't a commonly used spice in Italian cuisine, so it's somewhat of a surprise to see it used in such abundance in this recipe. It's that generosity of paprika that makes for something very special indeed. Sweet, smoky and spicy - Pampanella Molisana is the perfect harmony of flavour and colour.
What is Pampanella?
Pampanella is a traditional pork dish found in the Molise region of Italy. It is relatively unknown dish elsewhere but much loved in the region. There are countless restaurants and street vendors who offer up the bright red pork in various combinations. Various prime cuts of meat are used from the ribs, loin, butt, shoulder to the belly. The meat is marinated in a generous paprika mixture, made from local varieties of chilli) then slowly roasted.
Like porchetta, pampanella is often served as a sandwich alongside pickles and greens and it's how I first discovered it in Italy. From a wonderful butchers in the beautiful commune of San Martino in Pensilis, Molise - I devoured my sandwich in seconds and was super excited to learn how to make it at home.
Pampanella gets its name from the 'Pampini' leaves (vine/grape leaves) which were traditionally used to wrap the meat for roasting. Nowadays, parchment paper or foil wraps the pork, but the name stuck. It's an amazing dish that emphasises just how diverse and exciting regional Italian food can be. If you're not familiar with Pampanella Molisana, now's the time to make friends!
A Plate of PAMPANELLA
PAMPANELLA SANDWICH
POSITANO The AMALFI COAST
TRAVEL GUIDE - COOKBOOK
With 100 REGIONAL RECIPES
Of NAPLES & The AMALFI COAST ITALY
Wednesday, September 25, 2024
Ultimate Italian Vacation Itinerary Travel
The COLOSSEUM
ROME
The ULTIMATE ITALIAN TRAVEK ITINERARY
POSITANO The AMALFI COAST
TRAVEL GUIDE - COOKBOOK
POSITANO CAPRI SORRENTO
NAPLES PROCIDA ISCHIA
HOTELS in ITALY
And WORLDWIDE
HOTELS & FLIGHTS
Italian Breakfast Primer - Italy
3 BARISTA
At CAFFE PASKOWSKI
FLORENCE - ITALY
Getting a CAPPUCCINO
TYPICAL ITALIAN BREAKFAST
CAPPUCCINNO & a CORNETTO
ITALIAN BREAKFAST PRIMER - ITALY
by Gregor Brown
The COMPLETE GUIDE
To ITALIAN BREAKFAST
Monday, September 23, 2024
Aperol Spritz Recipe
The APEROL SPRITZ
The APEROL SPRITZ
"A Brief History"
Often described as an Italian sunset in a glass, the Aperol Spritz originated in the city of Padua and has become one of the most famous cocktails from Italy. The Aperol liqueur became a beloved apéritif in Padua and out of its rising popularity the Aperol Spritz was born during the chic 1950s in Northern Italy.
In 1919, Luigi and Silvio Barbieri created Padua’s famous Aperol and as this bitter apéritif rose to fame, so did experimentation. During the 1950s, Veneto was at the peak of chic fashion and gastronomic delicacies, allowing the optimum moment for the Aperol Spritz to enter Paduan society.
Spritz is a form of cocktail as opposed to a singular drink, the term originates from the German Spritzen. The origin of the Spritz dates back to the 19th-century when the Austro-Hungarian Empire’s owned the region. When Austro-Hungarian soldiers first tasted Italian wines, they found them too strong for their taste and subsequently spritzed their glasses with water to dilute the flavor.
The years leading up to the 1950s saw rigorous advertising of the Barbieris’ apéritif, resulting in Aperol taking over Campari in popularity. Following a TV advert displaying the Aperol Spritz’s recipe, the cocktail soon rose to fame as a luxe drink for lunchtime aperitivo and summer evenings. By early 2003, the Campari Group had purchased Aperol and marketed the Spritz as a cocktail for the trendy and fashionable members of Venetian society.
The beauty of the Aperol Spritz lies in the simplicity of its ingredients, which extracts the quality of each native component. The foundation of this cocktail is Aperol from Padua, with Veneto’s adored Prosecco and chilled soda. The Aperol’s vibrant orange hue is slightly diluted with sparkling wine, painting the Spritz with a softer sunset glow perfect for summer evenings.
HOW to Make an APEROL SPRITZ
APEROL SPRITZ - Recipe :
3 ounces Prosecco
2 ounce Aperol
1 ounce Club Soda
ICE
1 Orange Slice
Fill a Wine Glass 3/4 full with Ice. Add the Aperol, then the Prosecco, and the Club Soda last. Give a little stir, and add the Orange slice. Add a straw and serve.
Enjoy !!!
POSITANO The AMALFI COAST
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NAPLES & The AMALFI COAST
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