Recipe Cotechinata


gr. 500 of fresh pork rind,
gr. 200 lard,
2 cloves garlic,
chili pepper,
tomato sauce restricted
lentils or homemade pasta.

How to make Cotechinata:

People don’t often eat pork skins anymore, but back in the days when famine was always lurking, nothing was allowed to waste. And as is often the case with so-called lesser meats, the ingenuity people used in preparing them led to delicious dishes. Cotechinata is a pigskin roll-up specializing from Basilicata: true peasant food of a sort that one doesn’t often encounter nowadays.

Cut the pork rind in a square of 7 cm. side. Scrape, wash and blanch for 10 minutes. Chop the bacon, garlic, chili, and a bit ‘of parsley. Put everything in a pan and sauté in 1 tablespoon of lard.

Spread this mixture on the rind’s slices, season with salt, roll and secure with a toothpick.

Put into a pan sauce of tomato restricted previously prepared, add the rolls of the rind, and cook over meager heat for about 2 hours.

You can use the sauce for seasoning and the rolls of homemade pasta, or you get a great main course by serving rolls accompanied by a dish of lentils.

Serves 6

Regional recipe of Basilicata.

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