Preparation Peel and slice the onion. In a saucepan, heat the olive oil and cook the onion until lightly golden. Peel, wash and dice the potatoes. Clean the artichokes and cut into four. Shell the fava beans. Dice the salt pork or pancetta. Transfer the oil and the onions in   Read More ...

Categories: Antipasti

Preparation Blanch the pig’s foot. In a large pot of salted water, cook the pig’s foot and the pork rind, 2 ½ hours. Once in a while, remove the fat and other impurities with a spoon. Add the washed wild chicory, the sliced Savoy cabbage and the fennel seeds. Season   Read More ...

Categories: Antipasti

Preparation Heat the olive oil in a skillet and cook the thinly sliced green onion and the chopped red pepper until golden. Add a spoonful of lukewarm water. Add the eggs and stir with a wooden spoon. Serve in soup plate over stale bread cut into pieces. Sprinkle with abundant   Read More ...

Categories: Antipasti

Preparation With the pizza dough, prepare a focaccia with a whole in the centre. Bake in a preheated oven at 180° C (350° F). Cool the focaccia at room temperature. Dice the tomatoes and spread on the focaccia. Add the finely sliced onion. Season with salt. Sprinkle with a pinch   Read More ...

Categories: Antipasti

Preparation Divide the dough in two. Cover an oiled baking dish with the dough. Fill with the pork crackling and the pork rind coarsely chopped. Cover with the other half of the dough. Distribute a little lard on the surface. Bake at 180° C (350° F), 20 minutes until the   Read More ...

Categories: Antipasti

Preparation Boil and peel the potatoes. Mash them. In a bowl, mix the grated horseradish root, the bread crumb, the eggs, a little olive oil and a pinch of salt. Combine the mix with the mashed potatoes. Shape little balls the size of an olive. Roll them in flour and   Read More ...

Categories: Antipasti

Preparation Place the four in a mound on a pasta board and make a well in the centre. Put the baking powder, the honey and the oregano in the centre. Knead until well mixed. Grease and flour a baking sheet. Spread out the dough. Bake in a preheated oven at   Read More ...

Categories: Antipasti

Preparation Wash and clean the pork rind. Cut six equal squares. Sprinkle with pecorino, parsley, salt and pepper. Roll up each square to make a bundle and tie with twine. Soak the beans overnight. In a large pot of water, cook over low heat the pork rind bundles and the   Read More ...

Categories: Antipasti

Preparation Prepare the dough with the flour, a pinch of salt and the brewers’ yeast dissolved in a little bit of water. Add olive oil and lukewarm water and knead in order to obtain a smooth and pliable dough. Wrap the dough in a moist kitchen towel and put it   Read More ...

Categories: Antipasti

(with wild herbs, ossocollo and ericante cheese, and Aglianico vinegar sauce)   Preparation Clean the mushrooms. In a skillet, sauté the ossocollo cut into strips in olive oil. Add the sliced mushrooms and cook for a few minutes. Remove the mushrooms and the ossocollo from the skillet. Strain cooking juices   Read More ...

Categories: Antipasti

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