cannelloni with bolognese sauce
the traditional and famous recipe made with pork meat in bolognese sauce
strozzapreti alla Medici
a creamy and easy recipe for the strozzapreti, also an elegant dish suitable for an important dinner or a winter meal. In this recipe we find the pork as we use the ham
This is a traditional recipe of Trentino with barley, vegetables and mushrooms, flavoured with speck, a pork cut similar to the bacon. It is a very complete and tasty dish.
cream of asparagus and smoked bacon
an easy and tasty recipe for a soup in spring, with bacon as pork meat
soup of cabbage, leek, potatoes and speck
The soup of savoy cabbage is one of the oldest soups of the basic cooking in Europe and also in Italy. The speck is the pork salami used for this recipe
risotto with nettles and smoked sausage
a tasty and easy recipe for making a risotto Italian style. The smoked sausage is the pork meat used for this recipe
volovant (vol-au-vent) stuffed with ham
An easy recipe, good for an appetizer or for a starter, try also salted puffs with this stuffing. The ham is the pork meat used for this recipe
panzerotto stuffed with ham and mozzarella
the panzerotto or pizza fritta is a traditional recipe of Apulia. The stuffing with ham is traditional and coats the dough with a perfect result. The pork meat is the ham
strozzapreti with wild boar ragout
With this sauce the wild boar combined with onion gives an intense perfume which well combines with a tick pasta like strozzapreti: if you like the game flavour you certainly will be appreciating this recipe.
ham rolls stuffed with russian salad in gelatin
A classic dish for the summer of an ancient cuisine: the cooking of the dishes in gelatin, called “in bellavista” in Italian, we find the pork in the ham and in gelatine
This recipe has an interesting history: it is a typical dish of Orvieto, combining the Umbrian origins (the Umbrichelli) with a very Roman (or better of Latium ) sauce like the Amatriciana, made with guanciale the typical pork salami
broad beans with salami and pecorino cheese
it is a Roman tradition on the 1st may to eat this food during a picnic in the countryside near Rom: try it, is very good! The pork meat is the salami
guanciale with sage
An interesting and economic traditional recipe from the beautiful town of Orvieto. The guanciale is the salami made with pork jowls
LONZINO WITH FIGS
it is a more tasty version of the Italian traditional recipe ham with figs "prosciutto e fichi" prepared with the lonzino, that is the smoked cured pig loin.
apricots stuffed with salami "cacciatore"
very easy but tasty appetizer can be prepared either with fresh apricots or dried. The dried apricots give a sweeter taste, the cacciatore is the typical pork salami of Milan
This simple traditional recipe from Lazio takes its name from the town of Amatrice (Amatriciana means “of the area of Amatrice”), in province of Rieti. Te pork is in the guanciale
The most common starter of Italy, you can find in many varieties with pork salami
BASIC / BREAD
It is a traditional bread formerly cooked on a special earthenware slab (as in our photos). Nowadays is also used an iron frying-pan. It contains pork lard
A great classic of the Italian cuisine from Bologna… although the word "ragout" is originally French. It is made with mixed pork and beef meat
Don’t worry for the long cooking times, you can prepare the ragout one day before serving. It is made with ragout
tuna of chianti
Impress your guests with a dish very particular! The name "tuna of Chianti" is due to the look of the famous "sucking pig of Cinta Senese", worked in order to resemble the canned tuna.