Bottega Vino Verona Italy

BOTTEGA del VINI

VERONA

Frank Prisansano

HOLDING COURT

BOTTEGA del VINI

VERONA

At The BOTTEGA del VINI

With FRANK PRISINZANO

VERONA ITALY

At The BOTTEGA del VINI

Author DANIEL BELLINO Z with GIANPAULO MOTTA

CUGINI

Anthony Bellino with Cousins Joe Macari

And Daniel Bellino Z

At The BOTTEGA del VINI

During The VINITALY WINE EXPOSITION

VERONA, ITALY

DINNER at The BOTTEGA

At The BOTTEGA del VINI

With Local VERONESE "LUCA DUSI"

BOTTEGA d VINO

GOING to AMALFI ???

POSITANO The AMALFI COAST

TRAVEL GUIDE - COOKBOOK

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Official Recipe Ragu Bolognese Bologna

 

This is The OFFICAL RECIPE for BOLOGNESE RAGU of BOLOGNA, ITALY

This RECIPE CRITERIA for a Properly Made "RAGU" (of Bologna) according to 

AGRICOLTURA Di BOLOGNA (The Agricultural Commission of BOLOGNA)

This is the renewed recipe for the real ragù alla bolognese:

 

INGREDIENTS AND DOSES (FOR 6 PEOPLE)

Coarsely ground beef: 400 g; Fresh sliced ​​pork belly, 150 g; half an onion, about 60 g; 1 carrot, about 60 g; 1 stick of celery, about 60 g; 1 glass of red or white wine; Tomato puree: 200 g; Double concentrated tomato paste: 1 tablespoon; 1 glass of whole milk (optional); Light meat or vegetable broth (also stock cube); Extra virgin olive oil: 3 tablespoons; Salt and pepper.

PROCEDURE

In a non-stick saucepan (of excellent quality, heavy) or made of aluminum or enameled cast iron (once upon a time the earthenware pot was very popular) of 24-26 cm in diameter, melt the minced or chopped bacon with 3 tablespoons of oil. Then, add the finely chopped herbs on the cutting board (do not use the mixer) and slowly fry the mixture over medium-low heat, always stirring with a wooden spoon (the onion must absolutely not take on a burnt flavor). Raise the heat and add the minced meat and, always stirring carefully, cook it for about ten minutes until it "sizzles".

Pour the wine and let it evaporate and reduce completely, until you no longer smell the wine and then add the concentrate and the puree. Continuing to mix well, pour a cup of boiling broth (but you can also use just water) and cook slowly, with the container covered, for about 2 hours (even 3 hours depending on your preferences and the meats used) adding the hot broth as needed. Halfway through cooking, according to an advisable ancient tradition, you can add the milk that must be reduced completely. Finally, once cooking is finished, season with salt and pepper. The ragù should be a nice dark orange color, enveloping and creamy.

NOTE :

Traditionally in Bologna they used the "cartella", that is the diaphragm of the beef, today difficult to find. In its absence, or in addition, the front cuts rich in collagen are to be preferred such as the muscle, the shoulder, the under-shoulder, the belly, the brisket. Mixed cuts can be made. According to a modern processing technique, the meats are browned well separately, alone, and then mixed with the chopped herbs, also already browned.

VARIANTS ALLOWED :

1) Mixed meats: beef (about 60%) and pork (about 40%) (loin or neck);

2) Minced meat;

3) Rolled or flat pork belly instead of fresh bacon;

4) A scent of nutmeg;

VARIANTS NOT ALLOWED

 

 1) Veal pulp;

2) Smoked bacon;

3) Only pork;

4) Garlic, rosemary, parsley, other herbs or spices;

5) Brandy (in place of wine);

6) Flour (to thicken).

BOLOGNESE RAGOUT CAN Be ENRICHED With :

 1) Chicken livers, hearts and gizzards;

2) Peeled and crumbled pork sausage;

3) Blanched peas added at the end of cooking;

4) Soaked dried porcini mushrooms.

The RAGU BOLOGNESE COOKBOOK

AMERICA'S FAVORITE RECIPE

AMAZON.com

TAGLIATELLE BOLOGNESE

“Over the years, the recipe registered in 1982 has been reported in books, magazines, newspaper articles and websites in Italy and the rest of the world, constituting a clear and reliable point of reference; however, after four decades, a study of the changes that have occurred in the creation of this symbolic dish of Italian cuisine, loved throughout the world, was required.

There have been improvements in ingredients, in the quality of containers and in heat sources, as well as changes in eating habits which have had partial effects on the way ragù is prepared.

The three Bolognese Delegations have therefore set up a "Study Committee" for the updating and improvement of the recipe for Ragù alla Bolognese and, in order to obtain a current and complete overview, the Committee has consulted, through a specific questionnaire: the best restaurants in the city, custodians of tried and tested recipes; families with ancient traditions; expert gastronomes.

Ragù alla Bolognese, like all long-standing recipes, is made in families and restaurants in ever-changing ways, as demonstrated by the fact that the recipes received during the study are all different from each other, often in small details but, at times, also with substantial differences.

The "Study Committee", making a reasoned synthesis, has therefore drawn up a new version of Ragù alla Bolognese which is very detailed in the procedure, with variations (allowed and not allowed) and advice on the cuts of meat and on possible "enrichments".

The three Bolognese Delegations of the Italian Academy of Cuisine have thus decreed which recipe currently adheres most closely to the formula that guarantees the classic and traditional taste of the true Ragù alla Bolognese, which is what is made, cooked, served and enjoyed today in homes, in restaurants and in bars.

trattorias and restaurants in learned and fat Bologna.

The registered recipe is not intended to be the only possible one, but rather to be a safe guide to the creation of an excellent dish that does not betray traditional customs and establishes some fixed points, with the awareness that, as with musical scores, the true art lies in the execution”.

 

The notarial deed of the recipe is now jealously guarded in the Palazzo della Mercanzia. It completes the collection of thirty-four recipes of the Bolognese gastronomic culture deposited. All the result of the collaboration between the Chamber of Commerce of Bologna and the Italian Academy of Cuisine that began on April 16, 1972 with the deposit of the golden measure of the authentic tagliatella alla bolognese.

Venice

 

The MOLO

VENICE

WHAT  to DO in VENICE

TOP THINGS to DO in VENICE

1.  EARLY MORNING TOUR (to Avoid Crowds)

2.  See VENICE by WATER  (On a VAPORETTO, GONDAOLA, TRAGHETTO)

3.  EAT at  a BACARO (Venetian Wine Bar - Drink Wine)

4.  WALK & "GET LOST" Wandering Around VENICE

5.  Visit The DOGE'S PALACE (Museum)

SPLURGE VENICE

Eat at HARRY'S BAR

Yes HARRY'S BAR is Expensive, but well worth the Wonderful Experience

if You Can Afford It

Go to CAFFE FLORIAN (In PIAZZA San MARCO)

Go For a CAPPUCCINO or TEA (An affordable Luxury)

VENICE

by Ruby Park

POSITANO The AMALFI COAST

TRAVEL GUIDE - COOKBOOK

Voted "BEST TRAVEL GUIDE"

POSITANO - AMALFI COAST - ITALY 

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NEED a HOTEL ?

VENICE HOTELS

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The DOGE'S PALACE

PIAZETTA

VENICE

At a BACARO

DAN & JOE

Bestselling ITALIAN COOKBOOK Author Daniel Bellino "Z"

with Cousin JOE MACARI

VENICE

IL LUPO e DANIELE

Famed VENETIAN GONDOLIERE "ARTURO" The WOLF

And author DANIEL BELLINO "Z"

OSTERIA VIVALDI

VENICE 1995

"CUGINI"

Cousins JOE & DANIEL

VERONA ITALY

Pampanella Recipe Molise Italy

Ever Had PAMPANELLA ?

It's an Obscure ITALIAN DISH

From an OBSCURE REGION Of ITALY ?  "MOLISE" !

PAMPANELLA

MOLISE

PAMPANELLA

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

FAVORITE ITALIAN DISHES

AND SECRET RECIPES

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PAMPANELLA

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!

A Plate of PAMPANELLA

PAMPANELLA SANDWICH

POSITANO The AMALFI COAST

TRAVEL GUIDE - COOKBOOK

With 100 REGIONAL RECIPES

Of NAPLES & The AMALFI COAST ITALY

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Procida Italy Naples Bay

 

PROCIDA

The BAY of NAPLES

ITALY

Tour Info

PROCIDA GUIDE

PROCIDA

PROCIDA

"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."

... Gaetano ....

POSITANO The AMALFI COAST

CTRAVEL GUIDE - COOKBOOK

CAPRI PROCIDA ISCHIA

NAPLES SORRENTO

Voted # 1 Amalfi Coast Travel Guide

AMAZON.com

PROCIDA

PROCIDA

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. 

PROCIDA

HOTELS in PROCIDA

HOTELS & FLIGHTS 

WORLDWIDE

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The BAY of NAPLES

PROCIDA - CAPRI - ISCHIA - NAPOLI

Visit The Beautiful Island of Procida

Full Day Tour NAPLES to PROCIDA

TOUR INFO

FULL DAY TOUR of PROCIDA :

• 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.

PROCIDA TOUR INFO

HOTELS on PROCIDA

POSITANO - CAPRI

WORLDWIDE

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FILMS SHOT on PROCIDA

IL POSTINO

Starring Massimo Troisi

And Maria Grazia Cucinotta

FRANCESCA & NUNZIATA

Starring Sophia Loren

And Giancarlo Giannini

The TALENTED Mr. RIPLEY

Starring Matt Damon

Gwyneth Paltrow & Jude Law

SHOT on PROCIDA, ISCHA, NAPLES

ROME, VENICE, & San REMO

ITALY

FRANCESCA & NUNZIATA

Sophia Loren

Giancarlo Giannini

Movie Summary -

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.