A Taste of Italy by Agriturismo.com

Il Parrozzo

The Abruzzo, land of farmers and livestock breeders, is the home of many typical products. We have chosen a recipe much loved by the poet Gabriele D’Annunzio - an almond dessert called Il Parrozzo. Preparation and ingredients: Chop up 200 g almonds then add 150 g semolina, the grated rind of 1 lemon and mix together. Whip 6 egg whites into peaks with a pinch of salt ...

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Little ears pasta with turnip-tops

In Puglia much use is made its excellent vegetables, as well as olive oil and chilli pepper. These tasty ingredients are the basis for the following recipe. Preparation and ingredients: For 2 people, 1 kg turnip-tops, some chilli pepper and half an onion are required. Soften the chopped onion in the hot oil with the chilli pepper and add the prepared turnip-tops and salt ...

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Pork skin rolls

A hot dish particularly appropriate for winter containing lard, a typical ingredient of southern Italian cooking. Preparation and ingredients: In melted lard brown 3 cloves of garlic, 2 finely chopped chilli peppers and a sprig of parsley. Gently boil the thin pork skin strips for 10 minutes. Remove and cover them with the fried mixture and finely sliced lard (200g in all). ...

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Tripe

The flavoursome Calabrian cuisine has red chilli pepper as a basic ingredient in most of its dishes. Preparation and ingredients: One of the region’s most celebrated dishes is tripe cooked with beef or pork entrails in a tomato sauce. The dish must be cooked slowly to prevent the tripe becoming tough and to allow the flavour of the spicy red pepper, finely chopped ...

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Stuffed peppers

The best peppers to use are large red capsicums. Scorch the peppers and remove the thin outer skin. Preparation and ingredients: Fry some aubergine and mix well with breadcrumbs, parsley, capers, garlic, olive oil and a beaten egg yolk. Use this soft mixture to fill the peppers then bake them for about 40 minutes. ...

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Romagna flat bread

The piadina is one of Romagna’s oldest recipes. Whereas once they were cooked over hot coals, today there are specially designed electric griddles for the job. Preparation and ingredients: The true piadana is made from combining 500 g flour with 50 g lard, a pinch of salt, 1 tbsp baking powder and sufficient water to bind the dough into a compact stiff ball. ...

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Apple strudel

Friuli Venezia Giulia region is the home of apple strudel. Preparation and ingredients: Prepare the pastry by sifting 250 g flour on a work surface. Add 1 egg, salt, oil and a little water to bind the pastry until it forms a smooth ball of dough. Oil it lightly and leave to rest. Meanwhile mix 2 kg sliced apples with 150g pinenuts, 30 g cinnamon, 300 g ...

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Chicken with sweet peppers

Roman cooking is simple; to flavour its dishes lots of lightly fried onions and minced meat are used. A true typical country style recipe for a second course, and one found in many Roman restaurants, is chicken with sweet peppers. Preparation and ingredients: To serve four people, lightly fry some garlic in a pan (preferably earthenware) until golden. Add 1 kg chicken ...

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Genoese pesto

The Ligurian cuisine has introduced one of its most famous sauces into Italian gastronomy: pesto alla genovese Preparation and ingredients: The main ingredient for pesto alla genovese is basil (3 bunches for 4 people), but also garlic (one clove), pinenuts (1 tablespoon), cheese, and finally a good quality virgin olive oil guarantees the unique flavour of this sauce. Traditionally, ...

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Milanese rice

Milan, the capital of Lombardy, gives its name to this delightful dish: risotto alla milanese. Preparation and ingredients: To prepare the genuine risotto alla milanese there has to be the chopped onion slowly fried in butter. The rice is added and mixed well with a wooden spoon until the fried onions are absorbed. Mix in the saffron threads then add hot broth ...

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