1 sliced eggplant, salted and drained for one hour
2 sliced zucchini
6 zucchini blossoms
6 oz. sweet semolina
6 eggs, beaten
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
The name crescia indicates some types of focaccia spread in the regions of Marche and Umbria. The crescia probably has a common ancestry to the piadina romagnola, to look for in the bread in use by the Byzantine army, stationed for centuries in Romagna, in the north of Marche (Pentapolis), and the Umbrian Valley crossed by the via Flaminia.
Local variants Urbino area
The crescia of Urbino, also called crescia sfogliata, crostolo or, more rarely, piadina sfogliata, typical of Urbino and Montefeltro, is made with flour, eggs, water, lard, salt and pepper. The pasta sheet obtained with a rolling pin is greased with lard and rolled up to release pieces that integrate with the rest of the pasta. Crushed into discs and cooked, it takes on a characteristic layered structure, golden and crunchy. It is typically eaten hot with sausage, herbs, ham, loin of pork, or cheese. A variant, the crostolo of Urbania, foresees the substitution of wheat flour with polenta which remains attached to the cauldron.
Pesaro and Fano area
Pesaro’s crescia, often called “piadina,” is widespread in the Pesaro and Fano areas and the surrounding countryside. It does not use yeast, is rolled out with a rolling pin, and contains a high quantity of lard. There are two variants: crescia vonta and crescia sfojeta. The crescia vonta is pretty thick, and after being cooked and greased on both sides with pork lard, and passed on the grill; sometimes, it is stuffed with cabbage sautéed in a pan. The crescia sfojeta is also thick, rectangular; it is rolled out once, folded over, and rolled out again with a rolling pin, thus obtaining many layers. Initially, these very nutritious were destined to farmers and helped restore them from the hard work in the fields.
Area of Ancona
In Ancona’s province, crescia is made with the same dough as for bread and cooked on the grill or under the embers in a more traditional version. It is generally eaten sa’ le foje, with field grasses, but you can also eat it with cold cuts such as loin of pork, salami, and ham. A variant made with leftover polenta grilled on the grill is called cresciola in Jesi and Osimo. It is interesting to remember that in Offagna (one of the castles of Ancona), there is an Academy of Crescia, which organizes the local medieval festivals. This food was so important, in the past, to give the name to a currency in everyday use, cresciolo.
Area of Macerata
Also, in Macerata and the whole area of Alto Chiascio, locals prepare crescia with bread dough. Its consistency is similar to that of Tuscan schiacciata. Round, with the edge broken and dimples on the surface (which can keep the oil better), is seasoned with oil, salt, onion, or rosemary. Some historical variants include the use of lard and pork cracklings (also called “grasselli” or “sgriscioli”) and the substitution of wheat flour with cornflour.
Area of Ascoli Piceno
Proceeding further south, in the inland areas of Ascoli Piceno, now far from the site of Byzantine domination, crescia gives way to focaccia ripiena, or chichì ripieno, taller than crescia and richly stuffed.
In the region are recognized as PAT the Torta al testo (diffusely called crescia) and the Cresciole di ciccioli. The crescia of Gubbio is a traditional recipe among the best known and appreciated: the dough is obtained by mixing straightforward ingredients by hand: flour, water, salt. Traditionally cooked on texts or discs of iron put directly on the fireplace embers, today usually cooks on readers of cast iron or non-stick pans now on the stove. It is traditionally served with ham, cold cuts, cheese, grilled sausages, and spinach cooked in a pan.
In the northern and central Marche region, the name crescia sometimes indicates a food very different from the typical crescia: it is a tall savory cake: the crescia Pasquale or pizza di Pasqua or pizza di Formaggio, typical of the Pesaro, Ancona, and Macerata areas, with a dough flavored with pecorino cheese, which gives it a golden color and a tasty and robust flavor. The crescia or Easter pizza of Ancona and Macerata combines Pesaro’s recipe with large pieces of pecorino cheese. During cooking, swell and leave honeycombs inside the crescia; the cheese that drips outside becomes crunchy and makes the dough particularly tasty.
Crescia – crepe is a Regional Recipe from Marches, Umbria
Il nome di crescia indica alcuni tipi di focaccia diffusi nelle regioni Marche e Umbria. La crescia ha probabilmente un’ascendenza comune alla piadina romagnola, da cercare nel pane in uso presso l’esercito bizantino, di stanza per secoli in Romagna, nel nord delle Marche (Pentapoli), e nella Valle Umbra attraversata dalla via Flaminia.
Zona di Urbino
La crescia urbinate, definita anche crescia sfogliata, crostolo o, più raramente, piadina sfogliata, tipica dell’urbinate e del Montefeltro, si fa con farina, uova, acqua, strutto, sale e pepe. La sfoglia che si ottiene con il mattarello va unta con lo strutto ed arrotolata su se stessa, in modo che rilasci dei pezzi che vanno ad integrarsi con il resto della sfoglia. Schiacciata a disco e cotta, assume una caratteristica struttura a strati, dorata e croccante. Tipicamente si mangia calda con salsiccia, erbe di campo, prosciutto, lonza o formaggio. Una variante, il crostolo di Urbania, prevede la sostituzione della farina di grano con la polenta che resta attaccata al caldaio.
Zona di Pesaro e Fano
La crescia pesarese, spesso chiamata “piadina”, è diffusa nel pesarese, nel fanese e nelle campagne circostanti, non prevede l’uso del lievito, è tirata alta con il mattarello, e contiene un’alta quantità di strutto. Sono presenti due varianti: la crescia vonta e crescia sfojeta. La crescia vonta è abbastanza spessa e dopo cotta viene unta da entrambi i lati con lardo di maiale, si ripassa sulla graticola; a volte viene farcita coi cavoli ripassati in padella. La crescia sfojeta è anch’essa spessa, di forma rettangolare; si stende una prima volta, poi si ripiega e si stende nuovamente con il mattarello; si ottengono in tal modo tanti strati distinti. Originariamente queste cresce molto nutrienti erano destinate ai contadini ed erano loro utili per ritemprarsi dalle dure fatiche dei campi.
Zona di Ancona
In provincia di Ancona, la crescia si prepara con la stessa pasta del pane, ed è in genere cotta alla griglia, o, in una versione più tradizionale, sotto la brace. Si mangia di solito sa’ le foje, cioè con erbe di campo, ma la si può accostare anche a salumi come lonza, salame e prosciutto. Una variante fatta con gli avanzi della polenta ripassati sulla piastra è chiamata cresciola nelle zone di Jesi ed Osimo. È interessante ricordare che ad Offagna (uno dei castelli di Ancona) esiste un’Accademia della Crescia, che organizza le locali Feste medievali. Questo alimento era così importante, in passato, da dare il nome ad una moneta d’uso corrente, il cresciolo.
Zona di Macerata
Anche nella provincia di Macerata, e in tutta la zona dell’Alto Chiascio, la crescia si prepara con la pasta del pane, ma assume una consistenza simile a quella della schiacciata toscana. Rotonda, con l’orlo spezzettato e con fossette sulla superficie (che hanno la funzione di trattenere meglio l’olio), si condisce con olio, sale, cipolla o rosmarino. Alcune varianti storiche prevedono l’uso nell’impasto di strutto e ciccioli di maiale (detti anche “grasselli” o “sgriscioli”), e la sostituzione della farina di grano con quella di granoturco.
Zona di Ascoli Piceno
Procedendo più a sud, nelle aree interne della provincia di Ascoli Piceno, ormai lontano dalla zona di dominazione bizantina, la crescia lascia il posto alla focaccia ripiena, o chichì ripieno, più alta della crescia e riccamente farcita.
Nella regione sono riconosciute come PAT la Torta al testo (chiamata diffusamente crescia) e le Cresciole di ciccioli. La crescia di Gubbio è una ricetta della tradizione fra le più conosciute e apprezzate: l’impasto si ottiene impastando a mano ingredienti molto semplici: farina, acqua, sale . Tradizionalmente cotta su testi ovvero dischi di ferro messi direttamente sulla brace del camino, oggi normalmente si cuoce su testi di ghisa o padelle antiaderenti direttamente sul fornello. Di solito viene servita con prosciutto, affettati vari, formaggi oppure con salsicce alla brace e spinaci cotte in padella.
La crescia di Pasqua
Nelle Marche settentrionali e centrali, il nome di crescia è usato a volte anche per indicare un alimento ben diverso dalla crescia tipica: si tratta di una torta salata alta: la crescia pasquale o pizza di Pasqua o pizza di formaggio, tipica del pesarese, dell’anconitano e del maceratese, con un impasto insaporito da formaggio pecorino, che le dona un colore dorato ed un sapore forte e gustoso. La crescia o pizza di Pasqua dell’anconetano e del maceratese unisce alla ricetta pesarese grossi pezzi di formaggio pecorino, che durante la cottura si gonfiano e lasciano degli alveoli all’interno della crescia; il formaggio che cola all’esterno diventa croccante, e rende particolarmente saporito l’impasto.
Crescia – crepe è una ricetta regionale delle Marche, Umbria
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
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.
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.”
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 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
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
Head in the cassette is spread globally; similar dishes to head in the cassette are English headcheese or brawn and Romanian tobă. The testa in Cassetta of Gavi, a village in the Ligurian Apennines, is a “Slow Food Presidium.”
The ingredients used are the offal of the pig, head, tongue, muscle, heart, coarsely chopped and cooked for a long time in salted water. Next, they are combined with a curing mixture of salt, pepper, cinnamon, coriander, cloves, nutmeg, chili pepper, pine nuts, and a touch of rum. The whole is then stuffed into the gut-blind beef. In Lunigiana, the testa in Cassetta, once cooked, is wrapped in a clean cloth and compressed with a weight. This process allows the cooking liquid and the fatty part to filter through the fabric’s fibers as it cools down. At the time of use, the testa in Cassetta is cut into thin slices and can be used to stuff sandwiches or served on a plate with pickles or vegetables in oil.
Testa in Cassetta – Head in the cassette is a Regional Recipe from Piedmont, Liguria, Tuscany, Sardinia, Latium, Umbria, Marche. Testa in Cassetta is a typical Piedmont product of Liguria, Tuscany, and Sardinia; in Lazio, Umbria, and Marche, it is produced and consumed under the name of coppa.
From Wikipedia, the free encyclopedia. Strozzapreti is a family of different types of short pasta that can be in the form of the twisted cordon, macaroni, or gnocco, widespread in other Italian regions.
The name strozzapreti derives from the fact that this type of pasta, given its shape, is not always easy to eat and alludes maliciously to priests’ proverbial gluttony. Mentioned several times in Roman literature, for example, in the Sonnets of Giuseppe Gioachino Belli, strozzapreti was born as a pasta to be cooked then typical of holidays or bourgeois use. The poet describes them as “cannelletti of dried pasta, one inch long” to be seasoned or cooked with sughillo [stew sauce].”
How to make Strozzapreti
Strozzapreti Romagnoli You must roll the pasta sheet out with a rolling pin fairly thick; then, you must cut it into strips about 1.5 cm wide. In turn, the strips are cut at 5 cm or more in length and manually twisted one by one for cavatelli (which is much smaller).
Typology and territorial diffusion
In Trentino and Milanese cuisine, strangolapreti is gnocchi made with stale bread, spinach, eggs, and Trentino Parmesan cheese, served with melted butter and sage. In Milanese and Larian cooking, soft cheese is also added. In the cuisine of Romagna, strozzapreti is short twisted strands of pasta made by hand from water and flour. In the countryside between Faenza and Lugo is widespread strozzapreti with the knot, obtained by knotting each piece of pasta after twisting it on itself. In the kitchen of Imola and Lugo, between the end of ‘800 and the middle of ‘900, strozzapreti was called “priests suffocated,” terminology then disappeared and was slightly larger.
Umbrian cooking with the term strozzapreti or strangozzi is meant a long straight section of pasta made of water and flour. In Latium, cooking strozzapreti is spaghettoni pulled by hand. In Viterbo’s cooking, stratto is a hand-made pasta, typical of Blera, seasoned with truffles. In L’Aquila, strangolapreti is a big string of durum wheat pasta about 20 cm long. With the term strangulapriévete, Neapolitan cooking is designated simple gnocchi, homemade with water and flour. In Salento, cooking with the term strangulaprevati are meant potato gnocchi. In Calabrian cuisine, strangugliapreviti are gnocchi made of flour and eggs; in the tradition of Nicastro, they are the dish of Shrove Tuesday. In Corsican cooking, “sturzapréti” refers to small gnocchi made with brocciu cheese and spinach or cardoons.
Strozzapreti is a Regional Recipe from Emilia-Romagna, Tuscany, Trentino Alto Adige, Marche, Umbria, Abruzzo, Lazio, Calabria
The Zuppa Inglese is a sweet Italian spoon made with custard and sponge cake soaked in liqueurs such as alchermes, rosolio, bitter almonds, or rum. Very famous in Italy, mainly spread in Emilia-Romagna, Latium, Marche, Tuscany, Umbria, and Abruzzo. In every region, some minor variations to the basic recipe differentiate it significantly.
Appearance and variants The sweet is prepared by overlapping sponge cake or ladyfingers, soaked in different liqueurs, to custard layers. The liqueur usually used is alchermes, which gives the lovely red color and the flavor. Sometimes it is prepared in a transparent baking pan to make visible the variously colored layers. The cake is then kept in the fridge to make it more compact and served cold. It is a cake which has some variants. Besides custard, sometimes chocolate cream is also used, thus contributing to the taste and a more colorful presentation of this homemade cake. Some recipes appear apricot jam, very loved by nineteenth-century confectioners, and in others, fruit preserves. Other recipes integrate the preparation with coffee, making it similar to tiramisu. Some, finally, add a touch of cinnamon. In Ferrara, instead of sponge cake, it is sometimes used brazadèla, the typical and straightforward traditional cake with a dough similar to a donut but with a flattened loaf. A variant from Modena and Ferrara’s border area may be spread in the ’60s, where mint syrup is added to the traditional mixture of alcohol. In Turkish cooking, there is a sweet called supangle (soup Anglais, that is “English soup” in French), which, however, being a chocolate pudding, is not similar to English soup.
History Zuppa Inglese is undoubtedly an Italian sweet, but its name’s origin and etymology are highly doubtful, and there is no documentation about it. However, there are many legends about its birth. The invention is attributed to many regions of Italy or some European countries. The name already appeared at the end of the 1800s in the “bible” of Italian cooking written by Pellegrino Artusi, La Scienza in Cucina e l’Arte di Mangiar bene. The recipe is n. 675. Its spreading has been attested since the 1800s in at least three Italian regions: Emilia-Romagna, Marche, and Tuscany. In Emilia-Romagna cuisine, for more than a century, it has been prepared in Bologna, Parma, Piacenza, Modena, Ferrara, Reggio Emilia, and Ravenna. In the Marches, particularly in Ancona, this cake’s use is also documented since the mid-nineteenth century; English travelers in the Marches were amazed by the name, having never seen this cake in their homeland. Interesting is the explanation they received from the Italians: the English term was meant as a synonym of alcohol lover, as they believed English people were, as the recipe requires the use of liquors. Even in Tuscany, Zuppa Inglese has been spread at least since the nineteenth century. Artusi felt the need to inform the Tuscans about the difference between the cream they usually prepare and the custard needed to prepare the Zuppa Inglese. He describes the Tuscan recipe as more similar to the one of today in a cup instead of a cake to be unmolded, which is his recipe.
Zuppa Inglese can be round and flat or egg-shaped. You may also prepare in a bowl. Moreover, the cream may be divided into two flavors, such as vanilla and chocolate. Alchermes is a liquor essential to this dessert, but you may substitute it with curacao or Grand Marnier.
Eight eggs, separated 1/2 vanilla stick Eight oz. confectioners’ sugar sponge cake One qt. milk 1 oz. alchemies One tbs. flour 1 oz. rum
How to make the Zuppa Inglese – Italian English Trifle:
Prepare a vanilla cream with eight egg yolks, 2/3 cup sugar, milk, flour, and vanilla. Warm the milk and add egg yolks, sugar, vanilla, and flour. Keep mixing over low heat until you get a smooth cream, but do not allow it to boil.
Cut the sponge cake into slices about 1/2-in. thick and 1-in. wide. Arrange a layer of sponge cake in a deep serving platter, sprinkle with alchemies to moisten, and then pour a cream layer. Cover with another layer of sponge cake. Sprinkle with rum, spread with cream, cover with the last layer of sponge cake and drizzle with alchemies.
Whip the egg whites. Combine them gently with the remaining sugar, and cover the cake. Brown the meringue with a burner or in the salamander.
Zuppa Inglese – Italian English Trifle is a Regional Recipe from Emilia-Romagna, Lazio, Marche, Tuscany, Umbria, Abruzzo
Porchetta is a typical dish of central Italy and a few northern regions. It consists of a whole pig, emptied, boned, and seasoned, ideal for snacks in the cellar, typical of wine production areas. Its consumption is traditionally associated with street vendors who go where there is a considerable influx of people (village festivals, fairs, markets, festivals, etc.). Origin The place of elaboration of the recipe of porchetta is still uncertain. The inhabitants of Ariccia, in Latium, claim paternity of the original recipe. In Umbria, they believe it is from Norcia, famous since Roman times for pig breeding (the noun “norcino”). In Upper Latium, they think it is from the time of the Etruscans. However, the tradition of porchetta di Campli in the province of Teramo is very ancient, where there is evidence in the nearby picen necropolis of Campovalano. In Campli, the municipal statutes of 1575, renewed by Margherita of Austria, contained many indications about the use, sale, and cooking of porchetta. Similar claims of primogeniture exist in places of the Marches. Porchetta is also common in Romagna and the Ferrara area. There are many sources that porchetta originated in Poggio Bustone in the province of Rieti. In the 20th century, porchetta was successful in the Veneto region, spreading to Treviso and Padua, becoming a familiar local product for Veneto consumers.
Tradition and flavors There are two fundamental types of seasoning and, therefore, taste, dictated by tradition. In southern Tuscany, in the south Castelli Romani, Sabina, and other central Italy areas, it is flavored with rosemary (ramerino in Tuscan). Typical are the one from Selci (P.A.T.) and the one from Ariccia (P.G.I.): “la porca co un bosco de rosmarino in de la panza” (the pig with the wood of rosemary in her belly), as Carlo Emilio Gadda wrote in Quer pasticciaccio brutto de via Merulana. In Castelli Romani and in particular, in the towns of Ariccia, Cecchina, and Marino, some characteristic places, called “fraschette,” where it is possible to taste porchetta and local wine. Besides the traditional kiosks were bread from Genzano and Porchetta di Ariccia, reign with their fragrances. In Alto Lazio, Umbria, Marche, and Romagna, porchetta is flavored with wild fennel, which gives it an unmistakable aroma and taste. Typical of this tradition is the porchetta (roast suckling pig) prepared in Cellere (F.lli Forati), Soriano nel Cimino, Bagnaia, Vignanello, Vallerano, and Sutri (Tuscia viterbese) and Costano, in Umbria. The porchetta of Campli is different from the one prepared in other areas because of the fragrances, times, and cooking methods; for example, wild fennel is not used.
One suckling pig, 18-22 lbs. Four cloves garlic olive oil Two tbs. white wine coriander wild fennel seeds nutmeg Four sprigs rosemary peperoncino salt pepper
How to make the Porchetta – Roasted piglet:
Chop and saute the piglet’s liver, heart, and kidney in 2 tbs. Of olive oil. When hot, add the white wine, reduce and remove from heat. The piglet, seasoned with its liver, heart, and kidneys, plus wild fennel seeds, rosemary, salt, pepper, a fair amount of garlic, coriander, nutmeg, and pepperoncini, is then rolled up like a giant sausage, securely tied with colorless thread, and roasted whole on a spit over charcoal made from aromatic wood for about 4 hours. Cooking time varies according to the piglet’s size. The piglet should be basted frequently with a rosemary sprig dipped in oil and white or red wine. The juice and fat, collected in the drip pan (leccarda), can be used to cook potatoes and onions, which you may serve together with the porchetta. Sometimes porchetta is also roasted in the oven.
Note: Porchetta is always boned to make it easier to serve and eat.
Porchetta – Roasted piglet is a Regional recipe from Latium, Umbria, Tuscany, Marche, Emilia-Romagna, Veneto, Basilicata, Abruzzo Production area Castelli Romani (Ariccia, Marino), Sabina and Cicolano, Tuscan and Latium Maremma, Tuscia viterbese, southern Tuscany, Umbria (Costano),(Grutti), Abruzzo (Campli, Colledara, Luco dei Marsi, Penne), Marche, Romagna, Casentino, Basilicata, Veneto
Panzanella Or Pan Molle – Panzanella or soft bread
Panzanella, also called pansanella or panmolle or panmòllo or bread ‘nzuppo, is a typical dish of all central Italy, from Tuscany, Marche, Umbria, Lazio and Abruzzo.
The original recipe calls for stale bread, red onion, basil, all seasoned with olive oil, vinegar, and salt. In Tuscany and Umbria, the bread is left to soak in water and then squeezed until it is crumbled and broken to mix with the other ingredients. In the Marches region, slices of stale bread are saturated but not crushed, and the other components are placed on top as if they were bruschetta. Many additions have been introduced over time. Some are now recognized as canonical, such as raw chopped tomatoes and cucumber. Others are more linked to the cook’s creativity, such as spicy olives, hard-boiled eggs in wheels (used as a garnish), and sometimes tuna. It would be best if you said that the recipe has many variations with additions and substitutions of many types: carrots, fennel, corn, celery, raw peppers, sausage, mozzarella, various types of cheese, pickles, pickled vegetables, borlotti beans, as well as spices of choice to give flavor, such as oregano, basil, chives, etc. Diffusion In Tuscany, this dish is widespread up to Lucca, Viareggio, and Bagni di Lucca. In Lunigiana, Versilia, and Garfagnana, as discovered by the scholars at the University of Florence who wrote the Atlante Lessicale Toscano, it is a non-traditional dish. Camaiore and Pescaglia, “Panzanella” means bread dough fried in hot oil, equivalent to sgabeo. According to some, the dish is very fresh; it is advisable to put it in the fridge for a few minutes before serving it, at the same level and temperature as the fresh vegetables. Preferably consumed in the summertime, because it is the period in which vegetables are easily found, it represents an excellent single course.
Eight slices of 1-2 day-old Italian bread l 1/3 lbs. ripe tomatoes, diced One large white onion, thinly sliced extra-virgin olive oil white vinegar a handful of basil cut into strips One bell pepper salt pepper
How to make Panzanella – the Bread and Vegetable Salad:
How to make the panzanella (pan molle):
Soak the slices of bread in water, making sure they are not soggy and keep their shape. Squeeze out excess water and place in a large serving dish. Next, make a salad with tomatoes, onion, oil, pepper, vinegar, salt, and pepper. Toss and spread over the bread, drizzle with more olive oil, add a few basil leaves and keep cool until ready to serve.
There are several variations to the Panzanella (pan molle), and each one is claimed to be the original by its author. Whatever the case, they all contain the same essential ingredients: bread, tomatoes, other vegetables, and olive oil.
Panzanella Or Pan Molle – Panzanella or soft bread is a Regional recipe from Tuscany, Marche, Umbria, Latium, Abruzzo
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.