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 -


	OLIVE TO THE ASCOLANA how are the olives cooked to the ascolana?
	60 green olives in brine 150 grs of pulp of steer 150 grs of pulp of pig 100 grs of bacon 50 grs of grated parmesan cheese 3 eggs 1 nutmeg a slice of softened bread and squeezed flour and bread crumb salt and pepper q. b.
	To pit the olives cutting her to spiral. For the stuffing to pass the one frying pan with some oil the pig, the steer and the bacon. When all will be browned to pass to the blender. To add 2 eggs, the parmesan cheese, the squeezed bread and to regulate of salt and pepper. To fill the olives, giving her a round form, to pass her in the flour, in the beaten egg and in the bread crumb. To make to rest in the refrigerator for 2 hours, dopodiché to fry her in abundant warm oil. To serve warm

by Valeria

wines & typical recipes

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