Tag: taste

Cacciatorini: salamini with an Italian taste – Italian Cuisine


Perfect for a snack or an aperitif, they conquer with their delicate taste


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The Cacciatorini they have an ancient history but a modern spirit: an ante litteram snack, once prepared by peasants and consumed as a snack during hunting trips (this explains the origin of the name); today produced by the major companies in the sector, which are part of the consortium for the protection of DOP.

The "hunter" has therefore adapted to our days: like all local cured meats, in recent years he has "lost weight", losing fat in favor of protein. So much so that, as the consortium points out, it is also suitable for a sportsman's diet, to recover after training or as a nutritious second dish.

And the taste?
Even if it has lost some of its craftsmanship, the hunter has not changed the recipe, which has remained the traditional one. With slight variations in the spiciness from one region to another: from those of the north of which it originates and where the taste is more delicate, to those of the center-south such as Lazio and Abruzzo, which love less subtle flavors.

The meats, the spiciness and the seasoning
According to the disciplinary of the DOP, to which the 25 major manufacturing companies belong, only they are allowed to prepare it selected cuts of 100% Italian pigs, the same ones used for PDO hams such as Parma. The minced and kneaded meats are seasoned with salt and spices, stuffed into a thin casing and tied in strings for the seasoning, which does not exceed 25 days because the salami must remain soft; the shape is slightly curved, the color is ruby ​​red, the grind is not too coarse, the perfume is delicate.

In combination with …
Natural, with a piece of bread, the salami never disappoints; for the sweet tooth with focaccia or fried dumplings. The sweet taste, without acid notes, makes it a delicious snack but also as an appetizer or aperitif it is a classic, combined with cheeses, pickles or fruit. Alternatively, it can enrich salads, for example with lentils, rocket, olives and tomatoes; of lettuce, radicchio from Treviso and mushrooms. In the kitchen, to be tried on pizza, in quiches, to season pasta instead of sausage or a carbonara revisited with salami instead of pancetta.

The right wine
The young fatness of the salami, balanced by the fresh bitter sensation of the mixed salad, goes well with a Garganega fermented in the bottle with a natural method (Roncaie on yeasts). In which the tender ripeness of the grapes is made more dynamic by the bubbles: a fusion that enhances the fragrance of frying and releases the spiciness of the mustard. However, the Roncaie also works well on the hunter alone.

190867 "src =" https://www.salepepe.it/files/2021/09/salamini-cacciatorini-@salepepe.jpg "width =" 210 "style =" float: left;Salamini alla cacciatora with fried buckwheat scones
You will need: 2 Italian salami alla cacciatora – 200 g of Manitoba flour + that for the work surface – 75 g of buckwheat flour – 12 g of fresh brewer's yeast – 1 teaspoon of sugar – 80 g of mixed salad – oil for frying – vinegar of apples – extra virgin olive oil – salt – pepper

1. Dilute the yeast in a little warm water, then add more water until you reach 140 ml e unite sugar; let it rest for a few minutes.
2. Mixed the 2 flours in a bowl and add the yeast. Knead until obtaining an elastic and homogeneous compound. Cover it up with a damp cloth and let rise for an hour in a warm place.
3. Divide the dough into 18 servings. Work them with your hands and mash them with your fingertips on the floured surface to flatten them. Let them rise for 10 minutes.
4. Pour 4 tablespoons of olive oil, salt, pepper and 1 tablespoon of vinegar in a jar. Shake it to emulsify and season the salad.
5. Fry the scones a few at a time in hot oil; drain them on absorbent paper and salt them. Serve with the mixed salad and sliced ​​salamini.

September 2021
Marina Cella

Posted on 18/09/2021


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Procida Capital of Culture 2022: what to taste on the island – Italian Cuisine

Next year we go to the island with many events to participate in, but also with many specialties to discover, from lemons, which grow large and sweet here, to artichokes, up to puff pastry tongues stuffed with cream

With the hope that in a year we will be back to normal leaving the Coronavirus behind us, on 18 January the Ministry for Cultural Heritage proclaimed Procida Capital of Culture for 2022. The smallest pearl of the Gulf of Naples, whose territory entirely covers that of the islands of Procida and Vivara, was chosen by a jury among 10 candidates (Ancona, Bari, Cerveteri, L'Aquila, Pieve di Soligo, Taranto, Trapani, Verbania and Volterra are the other cities on the list).

Procida, culture does not isolate

With the slogan "Culture does not isolate", the city will offer 330 days of events through 44 cultural projects, 240 artists, 40 original works and 8 renovated exhibition spaces. It will be an opportunity to discover this volcanic island at times still wild – often obscured by the more famous and worldly Capri and Ischia – under which, according to Greek mythology, lies the body of the giant Mimante and where the colorful houses, the narrow alleys, the breathtaking views, the sandy beaches and the rocky coves were the backdrop to cinema scenes (you see The postman with Massimo Troisi) and in which they were set short stories and novels (from Boccaccio to Elsa Morante).

The island of lemons

Procida is often called the island of lemons, a fruit that has been cultivated here since ancient times by practically all the families of the island and reaches very large size, with a light yellow coarse-grained skin and withalbedo (the white part between the pulp and the peel) very often. For this last characteristic, Procida lemons are also called "lemons bread ". THE lemons on the island they can be enjoyed simply sliced ​​as a dessert, with or without a spoonful of sugar – they are in fact less acres than the most popular lemons – or in chunks in the salad together with onion, oil, chilli, salt and mint, or they are used to make refreshing drinks and limoncello.

A lemon tree in Procida
A lemon tree in Procida

Fresh artichokes or in oil

Typical of Procida is also the artichoke, of the Roman type, which is proposed fresh or handcrafted in oil according to an ancient recipe that provides that the flower heads of the second and subsequent orders are cleaned, blanched in water, white wine vinegar and salt and stored in glass jars with the addition of extra virgin olive oil, garlic, oregano and hot pepper. After letting them mature for 2 months, the artichokes in oil are ready to be eaten and can be kept for over 6 months.

Pasta and sweets

The typical recipe of the island is the spaghetti alla Procidana, whose recipe involves dressing the pasta with octopus, cherry tomatoes, garlic, chilli, parsley and spaghetti with poor seafood with anchovies and fried green chillies. What sweets can you find once you've landed? The languages ​​of Procida, a puff pastry filled with lemon cream (but also pastry or chocolate), also known as Ox Languages.

Follow the taste, at the supermarket choose the Slow Food Selection – Italian Cuisine

The Sigma, Sisa and Coal supermarkets take you to discover the most authentic territories, where relationships are more transparent and communities more united. With many good and genuine products selected together with Slow Food Italy

Whether you live in a big city or in a provincial town, there is only one way in which everyone would like to shop: by finding typical and authentic Italian products, with a value that goes beyond taste. To actively promote social responsibility, the "Taste & Passion Slow food Italy selection"Of the supermarkets Sigma, Sisa and Coal, a" four-handed "project with which to research the small and large gastronomic excellences hidden in our territories, select only local raw materials of the highest quality, collaborate with the most representative producers, respectful of ancient manufacturing processes that embody the noblest Italian artisan production. A good trip to our country that today can be done without leaving home, choosing from the many products of the Gusto & Passione line in your trusted supermarket Sigma, Sisa or Coal.

Four projects to explore the best of Italian food and wine products with the guarantee of Slow Food: craft beers, wines, cold cuts and pastries. Where to start? Discover them all on www.gustoepassione.info

Biscotti factory Grondona: canestrelli and more

With 200 years of history behind it, this company embodies the Genoese confectionery tradition. Able to innovate while respecting its past, its Gusto & Passione Selezione Slow Food Italia sweets and biscuits are prepared with natural and refined ingredients. Only precious mother yeast, Baci di Dama with tonda gentile hazelnuts from Piedmont and pure dark chocolate, traditional Pandolce with raisins, candied fruit and pine nuts, Biscotto della Salute and Biscotto Legaccio, delicate, light and nourishing. And then the Canestrelli, with the crispness and flavor of the past.

Wines of the Tre Monti Winery: Romagna DOC Sangiovese and Pignoletto DOC

The wines of this winery are the result of the love and emotions of the Navacchia family who handed down their passion from father to son. The study of the land and the selection of the best plants are the starting point for the organic wines Gusto & Passione Slow Food Italy Selection: Romagna DOC Sangiovese, saline and balsamic, perfect with the classic tagliatelle with Bolognese sauce and Pignoletto DOC, fresh, carefree and pleasantly aromatic.

Salami from the Falorni Butcher: nine generations of knowledge

In the heart of Chianti, the Falorni family has been working high quality cured meats since 1806. For 9 generations they have selected exclusively the best cuts of fresh Italian pigs that the master butchers work by hand and treat "with a knife", respecting the artisan knowledge to guarantee the quality of the Sbriciolona Chiantignana Gusto & Passione Slow Food Italia Selection. Absolutely to try, this typical Florentine salami is an excellence known and appreciated throughout Italy. It is a soft sausage, prepared using lean and fat pork meat, chopped to medium grain and then salted and flavored with fennel seeds, pepper, garlic and other spices.

Beers from the Soralamà Brewery: only with mountain spring water

Soralamà is among the top 15 Italian craft breweries and its beer stands out for the purity of mountain water and for the use of top quality natural raw materials, typical of the surrounding area: in Val di Susa at the foot of the Sacra di San Michele, Soralamà in fact creates its craft beers drawing directly from the source that has excellent organoleptic qualities. This unique ingredient makes their beers light and easily digested. Pils, IPA, Blonde Ale and Bock Rossa.

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