Recipe Braciole Alla Napoletana


  • 1 lb. boneless pork loin
  • 4 cloves garlic
  • 2 tbs. raisins
  • 2 tbs. pine nuts
  • 1 oz. capers
  • 2 tbs. olive oil
  • 1 lb. tomatoes, peeled, seeded and chopped
  • 1 tbs. parsley
  • salt
  • pepper


Slice the pork loin and flatten slightly with a wooden mallet. Chop 2 cloves of garlic very finely, mix with the raisins, pine nuts and capers. Place a small amount of this mix on each slice of pork and roll the slices of pork into braciola. Tie with colorless string.

Brown the remaining garlic in oil, and then remove it. Add the pork braciola, brown on all sides, add tomatoes. Add salt and pepper to taste and cook for 25 min. over a low flame. Add parsley, remove from heat and serve the braciole di maiale alla napoletana.

Note 1:
Braciola can be added to a ragu’.

Regional recipe of Campania.

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at