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

To make to boil for at least a hour, in a pot in hot water, the footsies of pig cut to half, the hides and the ears. In a great casserole, to slow fire, to put the butter, to add the oil, to make soffriggere the affected onion to thin fettine and to leave to fade her/it. Subsequently to add in the casserole cost her of it of pig, the luganega cut to bits and the salaminis. To cook making to brown well the fire meats vivacious. To pour the white wine and to make him/it fall through. To cut celery and carrots and to put them in the casserole from which the meats have preventively been removed. To add a ladle of water and the trail of tomato, to put the salt and the pepper and to remix the all with a wood spoon. To put the cover and to leave on the very low fire, to be careful to that I/you/he/she don't stick on the fund. Apart to clean the verza, to cut her/it to strips and to cook her/it to low fire in the pot covered with little water until doesn't wither. To put her/it therefore in the great casserole mixing her/it to the carrots, celery and to the onions. To cut to small strips the ears and the hides. After a few minutes to remove from the pot the meat and to put her/it on the vegetable in the same casserole. To put the cover to the casserole and to make to cook to moderate fire for more' of a hour. To sometimes handle to remove the fat that floats. To serve well warm.