Typical recipes and wines of the traditions Italian regional enogastronomiche. Our itineraries enogastronomici and the critiques on restaurants and wine cellars derive from our direct experience

regional typical recipes

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Regional typical recipes

fregula - pizzoccheri - risotto to the saffron - pasta and faglioli - canederli - shin bone - dried cod - fasoi and frumenton - risiebisi - risotto to the chicory - gulash - partridges - caciucco - matriciana - puttanesca - pens to the angry one - meat sauce - lasagnas - arancini - cancelled - olives - it eats up to the tomato - vincisgraggi - cassola - it bathes cauda - Florentine beefsteak - braised to the barolo - Sicilian cannoli - cutlets to the valdostana - palombacci to the umbra - reboiled - liver to the Venetian -


	GULASH how is the gulash cooked?

	Ingredients: for 4-6 people gr. 800 of stew of steer half kg. of affected onions gr. 70 of fresh fat of pig or lard 2 spoons of assembled of tomato broth, also prepared with the dice paprika in dust a sprig of tied up rosemary with a leaf of laurel a pinch of marjoram salt

	In a casserole you loosen the fat of shreded pig, you put the onions and do you her to fade; you unite the stew and brown you them to vivacious fire, remixing then often, with the paprika and the small bundle of odors, you pour the assembled one, loose in a ladle of warm broth. You put the cover and you cook to low fire adding, every now and then if necessary, of the other broth; you regulate of salt. To end cooking, trails to the sieve and you serve with boil whole potatoes and you skin.

by Valeria

wines & typical recipes

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