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Casatiello Napoletano Recipe
In a mixer, mix together the dough ingredients (Flour, Water, 120gr.Lard the other 30gr. use in ring mold, yeast, salt, pepper & grated Parmigiano) with the paddle then drizzle in enough water to make a wet dough, usually about 1/2 as much as the flour by volume.
Switch from paddle to dough hook and knead the dough on the lowest speed for about 5 minutes. (If not using a standing mixer, see Notes.)
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Video Recipe: Salame Cacciatore Genovese Video Recipe: Salame Cacciatore Genovese Video Recipe: Salame Cacciatore Genovese
When people think of Pasta Genovese, they immediately imagine a pesto-based pasta sauce, coming from the city of Genova.
However, few are familiar with the Pasta Genovese we prepare in Naples. This is a completely different type of sauce that involves cooking beef with onions for an extended period of time, that not only draws out the taste of the meat, but also combines the caramelized flavor of the onions together with the rest of the ingredients, making for a delicious, hearty meal.
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Breakfast scones with Mortadella Bologna IGP and Grana Padano cheese
Buon Giorgno! Today, I was in need of some freshly baked comfort food for breakfast, but instead of the regular sweet breakfast, I was craving something savory and with a bit more of a kick to it. My wife normally bakes plain or chocolate chip scones for the family, that are then slathered with butter/clotted cream and jam or eaten plain. But as I am a bigger fan of savory foods, I decided to tweak the recipe and add some Italian flair to satisfy my desire for something bolder and salty.
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Italian deli meats PDO and PGI take aim at Japanese market
The chief objective is to enhance the value of PDO and PGI deli meats in the Japanese market. Although the history of pork consumption in Japan is relatively brief (the deli meat market has become very popular in the last 30 years), Japan now occupies the sixth position in the world in terms of total consumption of pork ...
