Yes, Pampanella is not a Sicilian Dish, but we Love it, and it deserves to be on this page. It's from Molise, a region of Italy that most Americans have never heard of.
Italians all over Italy even joking around, saying that Molise doesn't exist, though they know it does, the region is so obscure that even Italian make fun of it. Sorry about that, to the people of Molise.
The dish Campanella is quite obscure as well, and most Italians have never heard of the dish, though it definitely deserves its do. The dish is mad of Pork Meat (any cut) that is seasoned with salt & pepper and a very generous amount of Paprika.
Campanella gets its name from Pompano, vine grape leaves that the meat was wrapped in while cooking. Today, you can wrap it in either parchment paper or aluminium foil, or not wrapped at all.
Also, when it comes to the meat, and which cut of Pork that is used to make the dish, it usually depends on the cook, and what they have on hand, or what they personally like to make the dish with. One thing though, the cut of pork would be a fattier cut of pork like : pork shoulder, Pork Ribs, or Pork Belly. Don't use tenderloin, or pork loin.
Make this dish and enjoy. You can eat it on a plate, with potatoes, or Italian Greens sautéed in garlic and Olive Oil, or whatever you like. Sandwiches are often made with the Campanella as well, any way you like. Just Enjoy.
Pampanella Recipe
MOLISE
PAMPANELLA
Recipe :
PAMPANELLA
8 pork loin steaks
8 pork ribs
2 tbsp of garlic granules
2 tbsp of flaky sea salt
4 tbsp of sweet paprika
2 tbsp of hot smoked paprika
2 tbsp of white wine vinegar
Make up the rub by adding all the ingredients to a bowl and mixing thoroughly
2
Sprinkle evenly over the meat, place tightly packed into a tray and cover with greaseproof paper. Leave to marinate for 1 hour
3
Preheat the oven to 150°C/gas mark 2
4
Lift up the greaseproof and sprinkle evenly with the vinegar. Place the paper back over the meat and bake in the oven for 2 hours
5
Serve immediately, either as they are or in buns for a snack on the go
When you're traveling in the Molise region of Italy, you'll invariably happen upon one of Italy's 'hidden' wonders. Pampanella is a spectacular pork dish that is jam-packed with colour and flavour. Paprika brings all its magic to the pork - delivering a rich red hue to the slow-roasted meat.
This vibrant red roasted pork is a speciality of the Molise region of Italy. Pampanella Molisana is an explosion of colour and flavour – a burst of smoky, earthy and spicy notes that envelope every inch of the tender, juicy pork – it’s a truly under appreciated Italian gem!
Paprika isn't a commonly used spice in Italian cuisine, so it's somewhat of a surprise to see it used in such abundance in this recipe. It's that generosity of paprika that makes for something very special indeed. Sweet, smoky and spicy - Pampanella Molisana is the perfect harmony of flavour and colour.
What is Pampanella?
Pampanella is a traditional pork dish found in the Molise region of Italy. It is relatively unknown dish elsewhere but much loved in the region. There are countless restaurants and street vendors who offer up the bright red pork in various combinations. Various prime cuts of meat are used from the ribs, loin, butt, shoulder to the belly. The meat is marinated in a generous paprika mixture, made from local varieties of chilli) then slowly roasted.
Like porchetta, pampanella is often served as a sandwich alongside pickles and greens and it's how I first discovered it in Italy. From a wonderful butchers in the beautiful commune of San Martino in Pensilis, Molise - I devoured my sandwich in seconds and was super excited to learn how to make it at home.
Pampanella gets its name from the 'Pampini' leaves (vine/grape leaves) which were traditionally used to wrap the meat for roasting. Nowadays, parchment paper or foil wraps the pork, but the name stuck. It's an amazing dish that emphasises just how diverse and exciting regional Italian food can be. If you're not familiar with Pampanella Molisana, now's the time to make friends!
"Procida, in my opinion more beautiful than the sisters Ischia and Capri, a former fishing village where time seems to have stopped. Come and discover with me the beauties of this place still unknown to many tourists."
This volcanic island in the Gulf of Naples seems almost out of time, in the idyllic setting of fishing boats and small villages perched on hills.
Here a typically Mediterranean beauty and from literature to film it was starred in many works. In the late 1950s, Elsa Morante dedicated the book L'Isola di Arturo to this island.
Procida is the queen of slow tourism and should be discovered calmly, with no rush. It offers a perfect mix of natural beauty, glimpses of a long history and unmissable beaches. You can get around easily on foot, but buses or taxis are also available.
The territory of Procida is divided into nine contrade, called grancìe. These are Terra Murata (the oldest), Corricella (the fishing village), Sent'cò (with the commercial port of Marina Grande), Semmarezio, San Leonardo, Madonna della Libera (or Santissima Annunziata), Sant'Antuono, Sant'Antonio and Chiaiolella (a marina). At 16 kilometres in length, every corner is impressive, starting with the many small streets that open onto beaches hidden in bays.
The historic core is the hamlet of Terra Murata , which is in some ways its heart, but equally interesting is the small island of Vivara, connected to Procida by a bridge. Its peculiarity is that it is a protected natural island, which winks at a more informal tourism.
Procida can also be visited in one day, the most important thing is to plan your movements or, alternatively, to let yourself go by instinct or the tips of the locals.
To get there, take the ferry from the port of Naples or Pozzuoli, a one-hour boat ride. You will get to Marina Grande, the harbour and beating heart of the centre, divided between craft shops, bars, small boutiques and rental points for mopeds, bicycles, minicars and various boats.
From here you can move towards the historic centre, climbing up Via Principe Umberto to Piazza dei Martiri, passing by the Sanctuary of Santa Maria delle Grazie and stopping at the Belvedere dei Cannoni to observe Marina Corricella in all its wonder.
Terra Murata is the ancient historical centre. Here you can visit Palazzo D'Avalos, which used to be a palace and prison, and get lost among courtyards, stairways and small squares until you reach the 11th-century Abbey of San Michele Arcangelo. In addition, it boasts a museum complex on the three floors below.
The fishermen village, Corricella, is a place you can walk to. The small houses of different colours are reflected in the transparent waters of the marina and it is one of the most beautiful and characteristic views of the island.
Enjoy a day exploring the tranquil island of Procida
Stop for lunch at a traditional local restaurant
Travel round-trip by ferry from Naples
Spend a day exploring the quiet, mysterious island of Procida on your own. Travel by ferry from Naples and discover all the island has to offer. Explore lemon groves and cobbled alleys, soaking up the relaxing atmosphere.
Stop for lunch at a typical local restaurant and watch the world go by. Enjoy 3 delicious courses accompanied by a glass of wine.
Visit Terra Murata, the oldest village on the island, and see its castle and prison. Stop at the marina of Corricella picturesque village of fishmen and wander through the port of Marina Grande in Sent'cò. Admire best view of Coricella village from Belvedere dei Cannoni and Belvedere di Elsa Morante.
We are in the Campania region in Italy, at the end of the nineteenth century. Francesca, whose parents and grandparents were pasta makers and who herself owns a pasta shop, marries Prince Giordano Montorsi for love.
They have nine children altogether and, at a certain point, Francesca is afraid that her little Nanà is going to die, and makes a vow: if her daughter lives, she will adopt an orphan. This is how Nunziatina, a pretty girl of eight, enters their lives. Strangely enough, she is the child who is most like Francesca, especially in the way she devotes herself unceasingly to work. Nunziatina is the only one who helps Francesca in the pasta shop, the only one to whom she reveals all the secrets of her craft. Nunziata is already in her teens when Federico, the eldest of the Montorsi children, returns from his studies in London. It is love at first sight, but how are they going to get around being related, if only indirectly?
Meanwhile, Francesca and Giordano’s marriage is on the rocks. To make things worse, the prince has neglected their business affairs and the family is in serious financial difficulties that may well lead to their ruin.Francesca decides that the only solution is for Federico to marry the daughter of a wealthy shipowner.
Francesca tries to ward off bankruptcy by arranging a marriage between eldest son Federico (Raoul Bova) and a shipping magnate’s daughter. This news is gloomily received by both Federico and now-grown Nunziata (Claudia Gerini), who’ve kept a mutual passion hidden. Their secret out at last — at least to a sternly disapproving mama — Nunziata reluctantly consents to her own arranged wedlock, but demands as dowry the means to start a competing pasta company.
