I 10 COMANDAMENTI DELLA CARBONARA

Carbonara

10 COMMANDMENTS OF CARBONARA

Posted by
Ermanno Bonaldo

September 26, 2020 on Facebook 

1. Usa sempre er guanciale. Si volevamo er bacon annavamo in America.
2. Niente parmigiano, solo pecorino. Chi dice metà e metà c’ha quarcosa da nasconne.
3. Nun coce l’ovo. Mejo n’infezione che na frittata.
4. Niente ajo e niente cipolla, nun stai a fa er ragù.
5. Nè ojo, nè buro, nè strutto. Hai da fa’ spurgá er guanciale.
6. Niente peperoncino. In Calabria ce vai st’estate.
7. Non usare altre spezie al di fuori der pepe. Si nun te sta bene vai a cena dall’indiano.
8. Chi mette ‘a panna dovrebbe annà in galera.
9. Nun dì mai ‘carbonara’ e ‘vegana’ nella stessa frase.
10. Tonnarelli, spaghetti, bucatini, rigatoni. Va bene tutto, basta che non fai scoce ‘a pasta.

Quantità per 2 persone

160 gr di Spaghetti
60 gr di guanciale tagliato spesso
2 tuorli grandi freschi (1 tuorlo grande a persona) oppure 3 tuorli medio – piccoli
25 gr di pecorino romano
1 cucchiaio circa di acqua di cottura della pasta
pepe nero
sale

PROCEDIMENTO

Tagliate il guanciale a quadretti e mettetelo in padella.
Poi ponete su fuoco una pentola capiente con acqua e sale grosso per bollire gli spaghetti.
Quando bolle, buttateli.
Contemporaneamente scaldate su fuoco dolce il guanciale in padella.
Il guanciale non deve indurirsi friggendosi troppo, ma deve ammorbidirsi dolcemente, rilasciando tutto il “grasso” servirà per saltare gli spaghetti in padella.
Ci vorranno circa 2 minuti:nel frattempo l’acqua sarà arrivata a bollore, cuocete gli spaghetti.
Mescolate i tuorli con la maggior parte del pecorino (lasciatene 1 cucchiaino per il condimento) e pepe.
Aggiungete 1 cucchiaio di acqua di cottura della pasta per evitare l’effetto frittata.
La cremina dev’essere morbida, ma allo stesso tempo corposa e vellutata.
Dal colore intenso quindi non troppo pallido.
Scolate gli spaghetti super al dente direttamente nella padella calda del guanciale (tenendo da parte acqua di cottura)
Poi aggiungete 2 – 3 cucchiai di acqua di cottura della pasta.
Saltate tutto insieme per 1 minuto su fuoco vivo.
Infine spegnete il fuoco e allontanate la padella dai fornelli e versate la cremina di tuorli sugli spaghetti a fuoco spento.
Amalgamate qualche secondo, mantecate con pecorino, con 1 – 2 cucchiai di acqua di cottura bollente per favorire la cremosità e pepe!
Serviteli con una spolverata leggera di pecorino e un pizzico di pepe!
Buon appetito!😊

P.S. Per chi, giustamente, considera pochi ed inadeguati 80 g. di pasta a persona, ricordo che è sufficiente raddoppiare le dosi😊

ENGLISH

  1. Always use bacon. If we wanted bacon we’d go to America.
  2. No parmesan cheese, only pecorino. Whoever says half and half has something to hide.
  3. Do not cook the egg. An infection is better than an omelette.
  4. No garlic and no onion, you’re not making the meat sauce.
  5. No garlic, no butter, no lard. You have to purge the bacon.
  6. No chili pepper. You’re going to Calabria this summer.
  7. Do not use any spices other than pepper. If you don’t like it, go and have dinner with an Indian.
  8. Whoever puts cream should go to jail.
  9. Never say ‘carbonara’ and ‘vegan’ in the same sentence.
  10. Tonnarelli, spaghetti, bucatini, rigatoni. Everything is fine, as long as you don’t burn the pasta.

Quantity for 2 persons

60 gr of thick cut guanciale
2 large fresh egg yolks (1 large yolk per person) or 3 medium-small yolks
25 gr of pecorino romano cheese
about 1 tablespoon of pasta cooking water
black pepper
salt

How to make Carbonara

Cut the guanciale into squares and place it in a pan.
Then place a large pot with water and coarse salt on the stove to boil the spaghetti.
When it boils, throw them in.
At the same time, heat the guanciale in the pan over low heat.
The guanciale should not harden by frying too much but should soften gently, releasing all the “fat” it will need to sauté the spaghetti.
It will take about 2 minutes: in the meantime, the water will have come to a boil, cook the spaghetti.
Mix the egg yolks with most pecorino (leave one teaspoon for seasoning) and pepper.
Add one tablespoon of the pasta cooking water to avoid an omelet effect.
The cream must be soft but at the same time full-bodied and velvety.
The color should be intense and not too pale.
Drain the spaghetti super al dente directly into the hot pan of guanciale (keeping the cooking water aside).
Then add 2 – 3 tablespoons of the pasta cooking water.
Saute all together for 1 minute over high heat.
Finally, turn off the heat, remove the pan from the stove, and pour the egg yolk cream over the spaghetti.
Mix for a few seconds, stir in pecorino cheese and 1 – 2 tablespoons of boiling cooking water to promote creaminess and pepper!
Serve with a light dusting of pecorino and a pinch of pepper!
Enjoy!😊

P.S. For those who, rightly, consider 80 g. of pasta per person to be too little and inadequate, I remind you that it is sufficient to double the doses.😊

Carbonara is a recipe from Lazio

Recipe Fritto Misto – Mixed fried foods

Fritto misto di pesce – Fish mixed fried – Sergio Conti CC BY-SA 2.0

Recipe Fritto Misto – Mixed fried foods

Ingredients

  • 6 oz. veal sweetbreads
  • 6 oz. veal brains
  • 6 oz. veal marrow from spine
  • 3 oz. cocks combs
  • 6 pair frog’s legs
  • 1 sliced eggplant, salted and drained for one hour
  • 2 sliced zucchini
  • 6 zucchini blossoms
  • 6 oz. sweet semolina
  • flour
  • milk
  • 6 eggs, beaten
  • butter
  • olive oil
  • salt
Be careful. Ben is interested in shrimp!

How to make the Fritto Misto:

Clean the meats, vegetables, and bone frog’s legs. Cut the hearts into thin slices, then flour the roots and frog’s legs. Next, cut zucchini and eggplant into thick strips. Keep the zucchini blossoms and mushroom caps whole. Dip each piece into the beaten eggs, coat with breadcrumbs, pat the food to get rid of excess crumbs, and set aside.

For chicken dumplings, mix 6 oz. Already cooked chicken with 1 tsp. Parsley, four tbs. Breadcrumbs and one egg. Combine well to get a smooth mixture.

Then shape into small, slightly elongated, and flat dumplings. Flour them in eggs and set them aside.

Bring a pint of milk to a boil with 1 tsp: sugar and two tbs to make semolina. Butter, sprinkle in 6 oz. Semolina flour and cook while stirring for 20 mins. Add more milk if necessary until the semolina is cooked. Roll out the semolina into a 1-in. thick rectangle on a greased plate, then cool and cut into triangles. Dip in flour, egg, and breadcrumbs and set aside.

Fry each food separately, as they require different cooking times when golden brown on both sides, remove from frying pan and place on paper towels.

When all the frying is finished, arrange the various pieces of food on a serving platter. Salt to taste. Serve very hot.

Speed is of utmost importance in a fritto misto, and the amount will vary according to the number of people to be served. A good rule of thumb is always to use one piece of each kind of food for each person. Remember, for speed’s sake, you can also limit the types of food to include in fritto misto. The recipe can also vary according to seasonal food availability.

Recipe Fritto Misto – Mixed fried foods is a recipe from

Spaghetti alla carrettiera – Spaghetti carter style

Spaghetti alla carrettiera – Camelia.boban CC BY-SA 4.0

Spaghetti alla carrettiera – Spaghetti carter style

Spaghetti alla carrettiera, a typical recipe of eastern Sicily and the Platani Valley area, is seasoned with oil, raw garlic, pepper, and grated pecorino cheese. The formula includes peeled tomatoes in the small hill towns near the Platani Valley.
They take their name from the ancient carters, who, wishing to taste pasta while traveling, cooked this dish with easy-to-preserve products. In recent times can also be added, as a variant, tuna in oil, mushrooms, bacon, tomato, meat extract, and dried porcini mushrooms, cooked in a pan.
Curiously enough, this dish is also mentioned in the cookbooks of Roman cuisine with mushrooms.

Ingredients

spaghetti
oil
garlic
pepper
pecorino cheese

How to make Spaghetti alla carrettiera – Spaghetti carter style

Boil the spaghetti in salted water, drain them “al dente,” and place them on plates on which to pour a little raw oil and pepper. Grate directly on the pasta, first the garlic, and then the pecorino cheese.

Spaghetti alla carrettiera – Spaghetti carter style is a Regional Recipe from Sicily and Latium

ITALIANO

Da Wikipedia, l’enciclopedia libera.
Gli spaghetti alla carrettiera, tipica ricetta della Sicilia orientale e dell’area della Valle del platani, sono degli spaghetti conditi con olio, aglio crudo, pepe e pecorino grattugiato. Nella versione dei paesini di collina situati a ridosso della Valle del Platani la ricetta prevede l’aggiunta di pomodoro pelato.
Prendono il nome dagli antichi carrettieri, che volendo assaporare la pasta anche in viaggio, cucinavano questo piatto con prodotti dalla facile conservazione. In tempi recenti possono essere aggiunti, come variante, anche tonno sottolio, funghi, pancetta, pomodoro, estratto di carne e funghi porcini essiccati, che vanno cotti in padella.
Curiosamente questo piatto viene anche recensito nei ricettari della cucina romana con l’aggiunta di funghi.

Ingredienti

  • spaghetti
  • olio
  • aglio
  • pepe
  • formaggio pecorino

Preparazione

Lessare gli spaghetti in acqua salata, scolarli al dente e metterli nei piatti sui quali versare un po’ d’olio crudo e pepe. Grattugiate direttamente sulla pasta, prima l’aglio e poi il pecorino.

Spaghetti alla carrettiera – Spaghetti carter style sono una ricetta Regionale della Sicilia e Lazio

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Serpentone (gastronomia) – Serpentone (gastronomy)

torciglione, sweet cake of almonds made in Perugia – cantalamessa CC BY-SA 3.0

Serpentone (gastronomia) – Serpentone (gastronomy)

The serpentone is a typical cake of central Italy, especially Lazio, Umbria, and Abruzzo. It has the shape of a long thin snake, and it is presented curled up in a spiral. It is produced all year round, but more specifically for Sant’Antonio Abate’s feast and for that of Sant’Anatolia, which falls on July 10. It belongs to the strudel family.

Historical notes
The preparation of serpentone is very ancient and has been handed down for generations. The shape of the snake is connected to Christian iconography and, particularly, to the martyrdom of Saint Anatolia occurred in 249 AD. The woman was closed in a sack full of poisonous snakes. The executioners found her safe and sound the next day when they opened the pack. The Virgin Mary figure is linked to the same theme, and she is often represented while crushing the serpent of evil, Satan.
It is uncertain whether the sweet or some of its ancestors existed before the Christian era; however, some relate it to the god Eusculapio, whose symbol was the snake. An ancient legend tells how, in 293 BC, a terrible epidemic broke out in Rome. The sibylline books suggested to go to Epidaurus to the temple of the healer god Aesculapius and to take the sacred snake that was its symbol to bring it to the city.
They loaded the animal on the ship that returned to Rome going up the Tiber. At the height of the Tiber Island, it slashed into the sea and disappeared from view, swimming safely to the island. The event gave rise to the custom of baking buns in the shape of snakes and offering them to the god to watch over citizens’ health.

Appearance
Serpentone is a lemon-flavored almond paste cake. It is presented almost like a colorful toy and decorated with bright colors. Two red cherries simulate the eyes, and almond is placed at the mouth’s height to stimulate the tongue. There are similar sweets in Umbria, which have apples as an ingredient.
The area of Perugia is better known as Torciglione for the characteristic spiral shape.

The Serpentone (gastronomia) – Serpentone (gastronomy) is a Regional Recipe from Latium, Umbria, Abruzzo

Frittelle di riso di san Giuseppe – St. Joseph’s rice fritters

Frittelle di riso di san Giuseppe – St. Joseph’s rice fritters – WILO-MA Public Domain

Frittelle di riso di san Giuseppe – St. Joseph’s rice fritters

Ingredients

  • rice

Description

From Wikipedia, the free encyclopedia.
Frittelle di riso di San Giuseppe is a traditional cake for Father’s Day on March 19th in Central Italy. In particular, it is prepared in Tuscany and some areas of Umbria and Lazio.
In Prato, the saying “S. Giuseppe is not made without frittelle” in the sense that the tradition is so deeply rooted to become a way of saying, a proverb. The practice of rice cakes in Tuscany is ancient, so much so that it is already handed down in the “Libro de arte coquinaria” (Book of culinary art) by Maestro Martino de Rossi:
“Fa’ cocere il riso molto bene ne lo lacte, et cavandolo fora per farne frittelle observerai l’ordine et modo scripto di sopra (allude to the previous recipes in which it speaks of “making round fritters”) con mano ovvero in quale altra forma ti piace, mettendole a frigere in bono strutto o botiro, overo in bono olio , excepto che non gli hai a mettere né caso (formaggio) né altro lacte”.

How to make Frittelle di riso di san Giuseppe – St. Joseph’s rice fritters

After cooking rice in water, milk, and vanilla, it is mixed with flour, eggs, sugar, yeast, a pinch of salt, rum, or sambuca; eventually, according to taste, the cook can add raisins, zests, or candied citrus fruits. After letting the preparation rest for at least one hour (the traditional recipe requires many hours), they are fried in spoonfuls and, after drained, they are sprinkled with powdered sugar and served. They are also excellent cold or stuffed with custard.

Frittelle di riso di san Giuseppe – St. Joseph’s rice fritters is a Regional Recipe from Tuscany, Umbria, Lazio

Dolci dei morti – Dead people sweets

“fave dei morti,” typical Italian biscuits, Perugia – Cantalamessa CC BY 3.0

Dolci dei morti – Dead people sweets

Generalities

It is a tradition in Europe and especially Italy to prepare particular cakes close to November 2. They often remind in the name of this recurrence or the shape and consistency. Another frequent reference is to fingers, whereas the horse-shaped cake is probably connected to the legend of Proserpina.
Still today, in some Italian countries, people place these sweets on laid tables on the night between November 1 and November 2, sure they will be visited by their dead.

Ingredients

  • flour,
  • eggs,
  • sugar,
  • aromatizers
  • finely chopped almonds
  • sometimes chocolate,
  • jam,
  • candied fruit

Cakes of the dead contain simple ingredients such as flour, eggs, sugar, and aromatizers; often, finely chopped almonds or sometimes chocolate, jam, and candied fruit.

Diffusion

These sweets are present, with few variations, as homemade, artisanal, or pastry preparations almost everywhere in the Italian peninsula. The names given are similar from North to South, leaving out the dialectal forms.

Typologies

Cookies
“Fave da morto,” “fave dei morti,” or “fave dolci”: almond pastries, ovoidal and flattened in shape; they look like a macaroon but have a greater consistency (Emilia-Romagna, Lazio, Lombardy, Marche, and Umbria). Favette dei Morti” are different, even though they are always made with almonds. They are present all over the North-East of Italy, but in Veneto, in Trieste, and Friuli, they have three colors (cream, brown, and pink) and vary from crunchy to soft (Favette Triestine). In the Bergamo variant, the cookies are flavored with anise and grappa.
“Ossa di morto,” sometimes “ossa da mordere,” Italianizing the Piedmontese “òss ëd mòrt” or “òss da mòrde”: cookies with a hard texture, with almonds and egg white (Marche, Piedmont, and Lombardy).
“Ossi dei morti,” typical of Parma, made of short pastry, covered with sugar or chocolate icing.
“Ossa di morto”: oblong-shaped cookies (Veneto) are sometimes covered with chocolate (Sicily).
According to Sicily’s original version, “Ossa di morto” or “Scardellini” are very dry in consistency and white and light brown. With sugar, flour, egg white, and clove water, they are called “Paste di Garofano.” Very often confused with “Mostacciole,” which, instead, are made with a mixture of honey and spices, such as cloves.
Ossa di morto” are also present in the area of Siena, with origins in Montepulciano. Of crumbly consistency and round shape, they are kneaded with chopped almonds.

Bread derivatives

“I Cavalli”: large, horse-shaped bread (Trentino-Alto Adige).
“Le mani”: circular-shaped bread with two hands joining (Sicily).
“Pan dei morti”: small sweet rolls made of crumbled cookies, dried fruit, and packed on wafers or dusted with powdered sugar (Lombardy).
Pan co’ Santi” are sweet rolls with pepper, raisins, and walnuts, prepared on All Saints’ Day in Siena and Maremma.

Martorana Fruit – Dedda71 CC BY 3.0

Marzipan derivatives

Martorana fruit
“Apostle’s Fingers”: hand-shaped sweet, made of egg pasta filled with ricotta cream and cream, typical of Sicilian pastry.
Frutta di Martorana is a reproduction of fruits made of almond flour and sugar, also typical of Sicilian tradition.
Nougat variants
“Torrone dei morti” (Nougat of the dead): present in the Neapolitan culinary tradition, they are soft nougats with a size of 50-70 cm, sold in pieces. Unlike classic nougat, they are not made of honey but cocoa and are prepared in many flavors, hazelnuts or dried and candied fruit, coffee, or other flavors.

More

Fanfullicchie is sweets from Lecce that are sold exclusively on November 1st and 2nd. These are mint-flavored candy canes, usually in a twisted shape.
Sugar puppets (or, in Sicilian: pupaccena, pupi ri Zuccaro): present in the Sicilian tradition, they are colored sugar figurines, reproducing paladins or generic male and female figures (the dead, the ancestors of the family).
Rame di Napoli: in Catania, in the days before and after the commemoration of the dead, it is traditional to eat a soft cocoa cookie covered with chocolate icing.
Catalan Biscuits are cookies covered with light sugar or cocoa icing, typical of Palermo and present in other areas of Sicily.
“La Colva,” a sweet from Apulia prepared on November 2 in Foggia, Barletta, Bitonto, and Bisceglie, made with cooked wheat, raisins, chopped walnuts, and almonds, chopped dried figs, dark chocolate chips, pomegranate seeds, sugar, and vincotto. It originates from the cities of Magna Grecia.

Dolci dei morti – Dead people sweets is a Regional Recipe from Emilia-Romagna, Lazio, Lombardy, Marche, Sicily, and Umbria

Castagnole (dolce) – Chestnuts (sweet)

Castagnole, a Carnival sweet. – Massimo Telò CC BY-SA 3.0

Castagnole (dolce) – Chestnuts (sweet)

Castagnole or favette are a carnival sweet spread throughout Italy; it is part of the culinary tradition of Liguria, Emilia-Romagna, Marche, Lazio, southern Umbria (with the variant called “strufoli di carnevale” in northern Umbria), Abruzzo, Veneto, Lombardy.

History
The recipe for castagnole is certainly ancient: a manuscript volume dating back to the 18th century has been found in the state archives of Viterbo in which four recipes for castagnole are described, one of which requires baking, which was not adopted recently to make the dessert lighter, as is often believed.

Preparation
The main ingredients are eggs, sugar, flour, and butter; after kneading them form small balls the size of a walnut is then fried in hot oil. They are served with powdered sugar or, in some variants, with alchermes or honey.
There are many types: one without filling and another with a custard or cream filling. Another variant is made with flour, yeast, eggs with rum, and liqueur (alchermes) to become balls like a sponge cake because the dough becomes softer inside. Another variant includes a chocolate filling also made of white chocolate. Finally, another variant is the one that provides for baking.

Castagnole (dolce) – Chestnuts (sweet) is a Regional Recipe from Abruzzo, Lazio, Liguria, Marche, Emilia-Romagna, Veneto

Pizza di Pasqua – Easter Pizza

Pizza di Pasqua – my aunt CC BY-SA 3.0

Pizza di Pasqua – Easter Pizza

Ingredients

  • flour
  • pecorino cheese
  • parmesan cheese
  • hard-boiled eggs
  • ciauscolo
  • red wine

Description

From Wikipedia, the free encyclopedia.
Easter pizza in some areas is also called crescia di Pasqua or Easter cake or cheesecake or crescia brusca. It is a savory leavened bread typical of many regions of central Italy. It is made of flour, eggs, pecorino cheese, parmesan cheese, traditionally served for breakfast on Easter morning or as an appetizer during Easter lunch, accompanied by blessed hard-boiled egg ciauscolo red wine or, again, served in the picnic of Easter Monday.
The cheese Easter pizza is a standard product of Marche and Umbria (where it has obtained the recognition P.A.T. or traditional food product). There is also a sweet version.
This product’s peculiarity is its shape, given by the particular mold in which it is leavened and then baked in the oven: originally in earthenware, today in aluminum; it has a flared shape.

Origins

Easter pizza originated in medieval times by the nuns of Santa Maria Maddalena of Serra de’ Conti in Ancona. The name crescia (which is known in the whole Marche region) refers to the dough’s remarkable “growth,” that is, the leavening process, during baking in the oven.
The most ancient information about the preparation of crescia di Pasqua is found in a recipe book written by the nuns and dated back to 1848, titled Memorie delle cresce di Pasqua fatte nel 1848 and, later on, in an anonymous recipe book of 1864 titled Il Cuoco delle Marche.

The recipe over the centuries
Ancient recipe

Ancient cookbooks dating back to the 1800s contain the following recipe: “for three grows, and one for the Father Confessor, we need 16 pounds of flour, one half of milk, 40 eggs, 3 ounces of salt, pepper, one and a half ounces of fat, 3 pounds of dry cheese and 8 pounds of fresh cheese, including the eyes, two sheets of foil, and half a Paolo of good saffron, and this is enough for 24 people and the Father Confessor”. The cook who included the 40 eggs included in this recipe was meant to commemorate the 40 days of Lent.
A recipe reported in the Memorie delle cresce di Pasqua made in 1848, instead, indicates: “flour 50 pounds, grated old cheese 10 pounds, fresh cheese as judged, milk three jugs and a half, oil 4 pounds and a half, as many eggs as needed, salt 1 pound and 3 ounces, pepper 3 ounces.”

Modern recipe

Nowadays, the main ingredients are flour, eggs, grated pecorino cheese, grated Parmesan cheese (or Grana Padano), pecorino romano cheese in pieces, extra virgin olive oil, salt, pepper, natural yeast, and milk. Some recipes also include other ingredients, such as saffron, or their substitution with similar elements, such as lard or butter instead of oil and Emmental cheese in pieces instead of pecorino cheese.
It would be best to knead the dough for a long time to allow glutinous mesh formation and promote leavening. The dough is then divided and put into special molds that, covered and kept in a humid place, are subject to a long process of leavening and then cooked, always according to tradition, in a wood-burning oven (in ancient times, they were brought to the baker to cook).

The sweet variant of Easter pizza – cantalamessa CC BY-SA 3.0

The sweet variant of Easter pizza
In Umbria and Marche’s areas, there is also a sweet variant. The sweet pizza has a fiocca or a meringue glaze, sugar beads in addition to sugar, with or without candied fruit.

Pizza di Pasqua – Easter Pizza is a Regional Recipe from Marche, Umbria, Lazio, Abruzzo, Molise

Pampepato – Gingerbread

Panpepato di Terni – Wander Umbria CC BY-SA 4.0

Pampepato – Gingerbread

Ingredients

  • almonds,
  • hazelnuts,
  • pine nuts,
  • pepper,
  • cinnamon,
  • nutmeg,
  • candied orange and citron,
  • raisins,
  • mixed with or without cocoa,
  • chocolate,
  • coffee,
  • liqueur,
  • honey,
  • flour,
  • cooked grape

How to make Pampepato – Gingerbread

From Wikipedia, the free encyclopedia.
The pampepato, or panpepato, or pampapato is a sweet round shape (or nugget). The ingredients vary depending on the area of production. Usually, there may appear almonds, hazelnuts, pine nuts, pepper, cinnamon, nutmeg, candied orange and citron, raisins mixed with or without cocoa, chocolate, coffee, liqueur, honey, flour, cooked grape must. The cake is then baked in the oven (better if in a wood oven). It is usually consumed as a sweet of the Christmas festivities. However, it remains essentially an artisan product; in some areas, the home preparation and the traditional custom of exchanging the cake are accompanied by a sprig of mistletoe.

Terni Pampepato
The “pampepato ternano” has been prepared since the sixteenth century. The origin is probably the Far East, brought by caravans carrying spices around the middle of the sixteenth century. Then, the Italic tradition has added local flavors such as walnuts, citrus fruits, and the “secret” ingredient, the cooked must (“sapa” or “saba” in Roman times), which is difficult to find, but that in Terni is bottled specifically for the preparation of pampepato. The first traces of a written recipe go up again around 1800.
It is a traditional sweet peasant, typical of the holidays because ingredients, especially spices, were costly. The pampepato ternano comes prepared from the ternani rigorously the 8 December, day of the Immaculate Conception, to the beginning of the festivities, but the period, sometimes, is prolonged until 14 February, the festival of San Valentino, patron of the city and the enchanted ones. Tradition has it that at least one example remains wrapped until Easter, or even the Assumption (15 August); this testifies to the qualities of preservability of the product, able to keep for a long time (at least three months) without preservatives. There are no exact doses of some ingredients in the original recipe because there are no precise indications; they are added “just enough” until it has the right taste.

Panpepato Senese – Marco Varisco CC BY-SA 2.0

Sienese Gingerbread
Panpepato in Siena dates back to the medieval period. In the 1800s, in honor of Queen Margherita, a new type of panforte, or pampepato, was made, covered with powdered sugar, given Panforte Margherita’s name.

Pampepato of Ferrara
The origins of Ferrara’s pampepato are connected to the tradition of preparing the so-called “enriched bread” during Christmas festivities. The recipe was probably born in Ferrara’s cloistered convents, around the fifteenth century, when the State of the Church had a strong influence on the territory. According to some sources, the exact etymology has this origin, derived from the phrase “Pan del Papa.” But soon, it also became a sweet consumed by the ducal court of the Estensi, who had a solid oriental influence[unclear]. The shape of the cake undoubtedly recalls the form of the papalina.
Ferrara’s pampepato is typically made of dark chocolate, both in the dough and in the external glaze, about 4 mm thick. Hazelnuts, almonds, cinnamon, a hint of pepper, the predominance of the aroma of dark chocolate are the flavors of this cake, which, let’s remember, must be eaten fresh and soft, avoiding it if hard and dry (old).

Gingerbread of Anagni
Panpepato di Anagni is traced back to the twelfth and thirteenth centuries when the city hosted the papal curia, an origin also highlighted by the cake’s name, often called Panpapato (Bread of the Pope).
Panpepato from Anagni is a cake made of dried fruits (walnuts, almonds, hazelnuts), candied orange peel, raisins, dark chocolate, honey, and cooked wine. It is distinguished from Ferrara’s one by a lesser use of chocolate, totally absent in the glaze, the absence of cinnamon, and the use of cooked wine must and raisins[source].

Pampepato – Gingerbread is a Regional Recipe from Umbria, Tuscany, Emilia-Romagna, Lazio
Production area Terni, Siena, Ferrara, Anagni

Pagliata – Stranded

Rigatoni con la Pagliata – Prof.lumacorno CC BY-SA 4.0

Pagliata – Stranded

Ingredients

  • small intestine of the suckling calf or ox

Description

The term used to identify the small intestine of the suckling calf or ox is Pajata, in Romanesco, or pagliata in Italian. It is primarily used to prepare a typical pasta dish, rigatoni con la pajata, for which the second part of the small intestine, called “digiuno,” is used.

How to make Pagliata

It is traditionally used in Roman cuisine. The traditional recipe calls for the intestines to be washed but not deprived of their kilo so that, once cooked, they can form a sauce with a strong, acrid flavor, to which tomato is added.
Pagliata is also consumed in Umbria, especially in the area of Terni, Spoleto, Foligno, and Valnerina, and in the Marches, in particular, in the province of Ancona, Camerino, Fabriano, and Macerata, where it is roasted on the grill, and it is traditionally known as spuntature.
The classic preparation includes the pagliata accompanied by rigatoni with sauce, but it can also be eaten as a second course cooked in the oven, stewed, or grilled.

Pagliata – Stranded is a Regional Recipe from Lazio, Marche, Umbria

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 enricomassetti@msn.com.