Very tender meat with a very crispy nutty breading coating. Serves 4-6, Preparation 10 mins, Cooking 10 mins 6 Pork Loin, thinly sliced 2 eggs, beaten Half a glass of…
Cotechino is a pork sausage that really demonstrates how every part of the pig can be used to prepare something delicious. Its name derives from ‘cotica‘, namely pork rind. Italian…
Olive all’Ascolana, stuffed fried green olives, a typical recipe from the region Le Marche, Central Italy, in particular from the town of Ascoli Piceno from which they take the name…
Because of its peculiar position, the region of Trentino Alto Adige – South Tyrol, in the extreme north-east of Italy, finds itself at the crossroad of many different cuisines: it’s…
The Italian term ‘ragù’ comes from the French word ‘ragoût’; whilst the original French name was however used to indicate any braised meat dish served with abundant gravy, the Italian…