Diapositiva 1

1
ITALIAN RECEIPES
2
Dear
readers, with this book we want to show you
the features and the gastronomical traditions of
Italian peninsula. We have chosen our town,
Latina, as the starting point, because it is a
town with traditions from various Italian
regions. Latina was born in 1932, thanks to the
work of thousands people, coming from all over
Italy. They established in this area, bringing
their culture, customs and gastronomical
traditions. We have decided to divide our work in
three parts typical plates from North, the
Center with the famous spaghetti amatriciana"
then, one side dedicated to the South and its
principal courses, like "pizza", known all over
the world. Enjoy yourself looking at these
recipes!
3
North
Middle
South
4
FIRST MEAL Hors-douvre CapesanteFirst
course Seupette de cogneSecond course
StracottiniVegetable Fagiolini con
pannaDessert Pere alla roulander.
Recipes of North
5
CAPESANTE
Ingredients Parsley Breadcrumbs
40g Cheese Olive oil 1,5 decilitres Salt. Prep
aration Wash the capesante and to cut the dark
part, so to wipe and add the pepper. Mix the
breadcrumbs with cheese, the parsley and oil to
arrange the capesante in a roasting pan with the
mixture of cheese and breadcrumbs. Put it in the
oven for 10minutes at 200degrees.
6
SEUPETTE DE COGNE
Ingredients Slice 500g of sweet source 200g of
butter 500g of rice meat soup 1kg of whole
meal and stale bread Salt. Preparation Cut the
bread into little slice and to fry with some
butter. Further melt some butter (not all),
joining some rice to which one adds, the meat
soup. To regulate the salt. Arrange in a pot from
oven, a bread layer before the complete cooking,
than the rice. Continuing up to cook the
ingredients leaving in the in surface the
sauce. Moisten the compound like that preparation
with the soup and the remaining melted butter.
Put everything in preheated oven to 180 for abut
10 minutes.
7
STRACOTTINI
Ingredients Rump 8 slices of bullock 8 slices
of raw ham or coppa Butter Stock Salt Pepper
. Preparation Crush fine the onions and to
distribute on slices of meat, and to add for
every slices a piece of butter, to cover with the
slices of ham or coppa and to roll every slice
with one toothpick. Fry the straccottini in a
frying pan, melt the butter add some salt,
pepper bake them and to add the stock and a
frying pan blanket.
8
FAGIOLINI CON PANNA
Ingredients French beans 600g Cream
100g Butter 30g One egg Cheese Lemon Salt Pe
pper. Preparation Boil the French beans in a pot
without the lid and drain it to brown the butter
and add the French beans and the cream (50g). In
the meantime break the egg and add some salt,
cream (50g), cheese and lemon spill on the
French beans and serve immediately.
9
PERE ALLA ROULANDER
Ingredients Pears to the rulander 4 big
pears Wine Rulander ½ 1 Sugar 40g Vanilla 1
pod Lemon juice 4 spoons Fresh mint, leaves
q.b. Preparation You carefully peel the pears,
leaving the stem attached, sprinkle it with the
lemon juice. Boil in a casserole the wine with
half liter of water, some sugar and the pod of
vanilla, therefore add the pears and let it cook
slowly for 40 minutes. Then remove the pears
from the pot and let them drip. Use the juice by
pouring it on the pears prepared in the cups.
Put some mint and serve warm.
10
SECOND MEAL
Hors douevre VerzaFirst course Agnolotti al
tartufoSecond course Agnello al
crenVegetable CrautiDessert Castagnaccio.
11
VERZA
Ingredients Savoy cabbage 500g Bacon
50g Salami Onion Vinegar Salt. Preparation Wa
sh, wipe, and cut the Savoy cabbage. Brown
bacon with onion for some minutes, therefore
add the Savoy cabbage. Add 3 spoonfuls of vinegar
and salami. Salt and cook for 40minutes.
Sometimes put a ladle of water or broth. Serve
lukewarm.
12
AGNOLOTTI AL TARTUFO
Ingredients For the puff pastry 400g of white
flour,4 eggs,salt For the filling 150g of thin
pig meat 100g of raw ham 100g of calf
meat Butter,a little truffle, an egg,
parmigiano a white wine glass, salt, pepper For
the condiment butter, half of a truffle,
parmigiano. Preparation Begin with the
preparation of the puff pastry work the
ingredients up to obtain a homogeneous and solid
medley. Using the rolling-pin spreading the puff
pastry. For the preparation of the filling, put
the butter, the meats minced of calf and pig, the
minced ham, half of truffle to cut to flakes
ends, an egg, the pamigiano, salt and pepper in a
pyrex dish. Relate the everything and cook to low
flame watering, possibly, with some white wine.
When it will be cooked, to put a piece at the
time, on the puff pastry. Fold the pasta, cut it
with a washer. Leaving the agnolotti about 30
minutes. When the cooking water will be ready,
dip one to one the agnolotti. At the moment of
them gone up again in the surface will have to be
taken away and laid on a hot tray. Use strewing
immediately with some melted butter, parmigiano
and further sprayed of truffle.
13
AGNELLO AL CREN
Ingredients 800g of leg of lamb 50 of butter 1
onions Pepper Thyme A bay leaf Stock 5
teaspoon of vinegar Bot chopped. Preparation
Put in one saucepan 20g of butter, one onion
entire, the pepper and the thyme, a bay leaf,
the vinegar and a lot of stock. Bring a stamp and
put the pieces of the meat of lamb cut. Cook
with a slow fire, get the meat brown and place
on a warm plate, with little juice. In a frying
pan foam the butter remained , put the cren
and the bot, wet the meat and serve.
14
CRAUTI
Ingredients 1 kg of Crauti in a jar 3 segments
of Garlic Oil extra virgin Stock Salt.
Preparation Warm the oil and add the segments
of garlic mash and get them brown ,use them
barely to take colour. Open one packaging of
crauti, wash and to season in the sauted. Cover
all with the warm stock, salt and cook on a slow
fire with a saucepan place mix. The crauti are
ready when they put one colour gilt.
15
CASTAGNACCIO
Ingredients Flour of chestnuts 500g Raisin
100g Pine-seeds 50g. Preparation Put oil extra
virgin of olive how much it is enough Seeds of
fennel how much it is enough salt how much is
enough to revive the raisin in lukewarm water for
15 minutes. To sieve the flour of chestnuts so
that clots don't remain, to put her/it in a bowl,
to unite a pinch of salt and, mixing with a small
whip, to add as water as it is enough for forming
a very soft batter anoint with the oil a tray
with low edges and to pour to you him I mix soft.
To beat well in way to eliminate possible beads
of air. to dust the surface with a spoon of seeds
of fennel, the pine-seed and the raisin squeezed
and dried. To bedew with a thread of oil. To bake
warm to 190 until is not formed in surface a
crisp. To serve both heat how cold.
16
TIPICAL WINES
FIRST COURSE agnolotti al tartufo Name Nebbiolo
dAlba Valmaggiore Marengo Type rosso Species of
wine Nebbiolo Year 2000 Origin Langhe Colour
red garnet Tune excellent with red meats and
truffles Cost 10-20 SECOND COURSE
stracottini Name Bonarda Monpezzato Ca di
Frara Type red Species of wine
Monpezzato Year 2001 Origin Lombardia Colour
red ruby Tune excellent with cooked and uncooked
salumi Cost 8-10
17
TIPICAL WINES
VEGETABLE strings beans with cream Name
Lambrusco Mantovano Type red Species of wine
Lambrusco Year 2000 Origin Mantova Colour red
ruby Tune excellent with vegetables cooked with
butter or cream Cost 8-10 DESSERT pears a
the Rulander Name Rulander Pinot Grigio Type
white Species of wine Pinot Year 2003 Origin
Alto Adige Colour copper-coloured Tune
excellent with pears Cost 10
18
THE AMATRICIANA STORY
The name Amatriciana
derives from Amatrice, a small village became
famous just for this food .It was the principal
dish for the shepherds because made up of simple
elements the Amatriciana is pasta with a hot
tomato sauce , bacon and sheeps cheese.
Originally it was without tomato and it was
called Gricia, after the discovery of the
tomato, it has become Amatriciana Everybody loves
it ,even the Queen Elisabeth, during her visit in
Italy!!!! In August, in Amatrice and in Rome
(Campo de Fiori) there is a great celebration
and people can eat and drink good spaghetti and
wine !!!
19
Recipes of Middle

• FIRST MEAL
• Hors-doeuvre bruschette miste
• First course spaghetti all amatriciana
• Second course calamari alle bietole
• Vegetable carciofi alla romana
• Dessert torta margherita.

20
BRUSCHETTE MISTE

• Ingredients for 4 people
• 8 slices of bread Tuscan type, 2
• tomatoes, 1 mozzarella, onions
• cucumbers under
• vinegar, mushrooms and capers in
• oil, basil oil and salt.
• Preparation
• Cut all the ingredients and
• put them on the slices of bread,
• already salty and seasoned with
• oil. Serve Immediately.

21
SPAGHETTI ALL'AMATRICIANA
Ingredients for 4 people 100 grams pillow cut in
an only slice, 400 grams tomatoes, a clove of
garlic, peppers, 500 grams spaghetti, 3 spoons
of oil, a small bundle of basil.
Preparation Cook the spaghetti and in the
meantime the dice pillow. Burn the tomatoes in
boiling water ,drain and peel them of the seeds
and cut them coarsely. Peel the clove of garlic
and crush it wash the basil dry it and cut it .
put the oil in a saucepan on the fire with
garlic and peppers to add the dice of pillow
held aside and make them brown, mixing them with
a wood spoon until they will be gilded mix the
minced tomatoes flavour with a pinch of salt and
pepper and continue the fire cooking moderate for
20 minutes, keeping on mixing every now and then
with a wood spoon at the end of the cooking add
the spaghetti and the basil.
22
CALAMARI ALLE BIETOLE
Ingredients calamari 800g, chard 400g, olive oil
2 spoons, tomato 250g , onion 80g, garlic 1
segment, white wine ,man 5 spoons and know them
until 2 bit. Preparation Prepare the chards.
Wash the chards in abundant water. Put them,
without drying , in a pot and cook still three
minutes to clean up the squids. Disconnected the
tentacles of every squid from the bag they will
come out with the visceri attaks to you. If the
squids used deep freeze to you with the cleaned
up bags, cut them before they completely are
defrost. The cut will come more clearly.
Eliminated with the scissors the visceri.
Eliminated, making lever with the tip of the
scissors, rosto between tentacles and the eyes.
The tentacles between the hands scoured under the
water current, in order to remove the sand. Cut
the tentacles to pieces. Seized with the fingers
the film to the outside of the bag and pulls it
to you via. Washed in abundant water the bag i
give every squid, in order to remove every trace
of black. Cut the ring bag. To cook the squids.
You mince garlic and onion it peels you. You
brown in frying pan 5 minute. Joined the squids
and cook them to alive fire 5 minute. Bathed with
the wine and fairies to you evaporate. You add
the chards, makes them you to flavoured 1 minute.
Joined the last one, you cover, you cook to low
fire for 30 minutes. Salate nearly to the fine
baking. Served.
23
CARCIOFI ALLA ROMANA
Ingredients for 4 people 8 carciofi,2 cloves of
garlic, leaves of mint, 5 spoons of oil of olive,
a cup of warm broth, salt and pepper.
Preparation Cut the artichokes removing, the
harder external leaves, you cut therefore the
points, widen the leaves and introduce between
leaf and leaf the mint cut asunder and a clove of
garlic. Prepare them in a baking-pan that
perfectly contains them, you repairs of salt and
ground pepper to the moment, you add 5 spoons of
oil of olive therefore sprinkle them with the
other garlic and do you them to cook to low fire
for 10 minutes. turn upside-down them, add you
some warm broth and you cook until the juice it
will be completely narrow and the artichokes will
be tender watching out that the juice of cooking
doesn't dry too much in hurry.
24
TORTA MARGHERITA
Ingredients for 6 people 120 grams starch of
potatoes, 120 grams sugar, 4 eggs, 1 lemon, half
little envelope of vanilla yeast, sugar to veil.
Preparation Beat for a long time the yolks
of the eggs with the sugar until results foamy
and swollen. Add the starch and the juice of
lemon and for last the yeast and the egg whites
climbed on to snow, adding upward them from the
lower part not to get off you pour them in a
round die buttered floured and you set the cake
in the already warm oven for 30 minutes to 180
degrees. you finally allow to cool, and sugar's
dusting to veil. The cake can also cut to half
and to stuff.
25

• SECOND MEAL
• Hors-doeuvre crostini di tartufo
• First course gnocchi alla romana
• Second course coniglio al tartufo
• Vegetable funghi fritti
• Dessert ricciarelli di Siena.

26
CROSTINI DI TARTUFO
Ingredients for 4 people 8 slices of bread, a
small hypocrite (around 20 grams), 10 grams
parmesan cheese, butter, dry white wine.
Preparation Cut some slices of bread, set
them on the grate of the oven turned on to 200
degrees for about 5 minutes, until is gilded. in
the meantime, you anoint of butter a small
saucepan and cut the hypocrite adding you above a
little of grate parmesan cheese. put to cook
him/it on the low fire for about 10 minutes
adding 2 spoons of white wine. You add the
hypocrite on the croutons that you have held in
warm, bathing them with some drop of the juice
remained in the saucepan. to the hypocrite you
can replace 150 grams mushrooms following him/it
the same procedure.
27
GNOCCHI ALLA ROMANA
Ingredients for 4 people 250 grams semolina of
wheat, 1 litre milk, 80 grams butter, 40 grams of
grate cheese, 40 grams minced ham, 3 yolks, salt
and pepper. For condire 50 grams of butter, 100
grams cheese. Preparation Make to boil the
milk with 50 grams butter and salt him/it. pour
the semolina to rain and cook him/it, mixing, for
10 minutes. Out dall fire, mix the cheese, the
ham and the three yolks. Versed on the plan of
the buttered table and hide him/it with the
spatula. You allow to cool. now cut out some
disks of 8 centimetres of diameter and prepare
them in a baking-pan buttered. sprinkle with
grate parmesan cheese and tassels of butter and
you set to the oven for 15 minutes to 200
degrees. and table Serviette.
28
CONIGLIO AL TARTUFO
Ingredients ingredients for 4 a rabbit to
pieces, many aromas (rosemary, bay, thymus,
oregano, mint), 3 capsicum, means wine glass
white man, little broth narrow vegetable, knows
them, pepper, truffle white man. Preparation
Burn for 5 minutes the meat in little water, it
drains it to you and it dries it with a napkin or
paper to you from kitchen prepare in one
heat-resistant pan covered with paper from
furnace with to the aromas clean up the capsicum
from seeds, cut them to stripes and put them over
the rabbit add to the wine white, salt and
pepper fairies to cook every so often in furnace
to 200 degrees for half hour, bathing with broth
the vegetable, before serving grate over the
truffle.
29
FUNGHI FRITTI

• Ingredients for 4 people
• 300 grams mushrooms, 2 eggs, 50
• grams grated bread, salt, oil to fry
• Preparation
• Clean the mushrooms, cut you them
• rather tall of thickness and leave them
• in the beaten eggs. Pass
• them in the grated bread
• and fry them in
• hot oil.
• When they will be well gilded, drain
• them from the greasy one,
• depose them on absorbent paper salty
• and serve warm.

30
RICCIARELLI DI SIENA

• Ingredients for 6 people
• 220 grams sugar, 200 grams
• sweet almonds, 20 grams bitter
• almonds, 2 egg whites, 20 wafers
• Preparation
• Thin tramp lings the almonds, bald
• with 2 spoons of sugar. United then
• the remainder and overhauls well.
• climb on the clear ones of egg
• and add her to the crushed almonds,
• amalgamating with care.
• stretch the mixture on the plan of the table and
  draw
• about twenty ricciarelli, giving him an oval
  form. Place them
• anyone above a wafer and prepare on an oven
  plate, leaving them
• to you to the temperature of 150 degrees for 30
  minutes, without
• making to colour them. once dried, take out them
  and dust you them
• of sugar to veil. Introduce you them prepared to
  flower on a dish.

31
TIPICAL WINES
THE WINES OF THE CENTER ITALY
HORS DOEUVRE crostini di tartufo NAMEVerdicchio
dei Castelli di Jesi-Classico Superiore-Terre
Cortesi TYPE white SPECIES OF WINE
Verdicchio YEAR 2000 ORIGIN Marche COLOUR
yellow straw-coloured TUNE excellent with fish,
shellfish and truffle COST 10-20
HORS DOEUVRE bruschette NAMEChianti Classico
Castello di Monterinaldi TYPE red SPECIES OF
WINE Cabernet sauvignon YEAR 2002 ORIGIN
Chianti COLOUR red ruby TUNE excellent with
Hors doeuvre, courgette, onion, garlic COST
10-20
32
FIRST COURSE spaghetti Amatriciana NAME
Montepulciano dAbruzzo Cerasuolo TYPE
red SPECIES OF WINE Montepulciano YEAR
2000 ORIGIN Abruzzi COLOUR red brilliant TUNE
excellent with pasta with tomato sauce COST 10
SECOND COURSE calamari alle bietole NAME
Verdicchio dei Castelli di Jesi TYPE
white SPECIES OF WINE Verdicchio dei Castelli di
Jesi YEAR 2000 ORIGIN Marche COLOUR yellow
straw-coloured TUNE excellent with fish COST
8-10
33
VEGETABLES funghi fritti NAME Chardonnay del
Lazio Falesia TYPE white SPECIES OF WINE
Chardonnay YEAR 1996 ORIGIN Lazio COLOUR
yellow straw-coloured TUNE excellent with white
meats and pore mushrooms COST 10-20
DESSERT Ricciarelli NAME Vin Santo-Villa
Branca TYPE white SPECIES OF WINE
Trebbiano YEAR 1997 ORIGIN Mercatale Val di
Pesa COLOUR crystalline TUNE excellent with
cake with almonds, pistachio and chocolate COST
20-25
34
PIZZA STORY
Pizza was made for the first time in the
seventeen century , in the south of Italy, to
give more taste to bread. First it was with
garlic, Lard and salt. Then the oil replaced the
Lard and were added some sweet herbs and some
cheese . In the 1850s the pizza with mozzarella
e pomodoro (the tomato plant had been imported
centuries before from America) appeared for the
first time. In 1889 to celebrate the arrival in
Naples of Umberto I and the queen Margherita, the
chef Raffaele Esposito prepared three different
kinds of pizza PIZZA MASTUNICOLA (Lard, cheese,
Basil) PIZZA MARINARA (tomato, garlic, oil,
origan) PIZZA MARGHERITA (tomato, oil,
mozzarella, basil). This last was called like
that in honour of the queen. The three pizzas
represented our three colours flag.
35
Recipes of South

• FIRST MEAL
• Hors-doeuvre antipasto di mare
• First course spaghetti allo scoglio
• Second course pesce spada al limone
• Desserts babà e pastiera.

36
ANTIPASTO DI MARE
Ingredients for 4 people 1 kg of squids 2
carrots 1 stem of celery ½ lemon 5 spoons of
oil extra-virgin of olive Salt. Preparation Clea
n the squids in water and drain them in a
scolapasta. In a pot put water to boil and have
the squids boiled. Drain them again and cut them
to washers. Cut the carrot with celery. Put all
the ingredients the carrot, the celery and the
juice of lemon in a bowl. Mixing, make cool and
serve.
37

• Ingredients
• 1/4 pounds (500 g) fresh live clams
• 1/4 pounds (500 g) fresh mussels
• 12 ounces (300 g) shelled shrimp tails
• (you can also use other crustaceans, or a mixture
  of crustaceans)
• 2-3 ripe plum tomatoes
• A bunch parsley
• Basil
• 1 clove garlic
• Olive Oil
• A shredded hot pepper (optional)
• Salt pepper
• 3/4 pound (350 g) spaghetti
• Preparation
• Scrub the shells of the clams and mussels. Shell
  the shrimp tails. Salt a pot of water for the
  spaghetti and set it to boil. In the meantime,
  heat 2 tablespoons of olive oil in a broad
  skillet, with a crushed clove of garlic. When the
  garlic has browned, remove it and discard it,
  then add the clams and mussels. Cover and cook
  over a brisk flame, shaking the pan every now and
  then, until the shellfish have opened. Turn off
  the flame and let them cool slightly, then remove
  and discard the shells of some of them (but not
  all -- NOTE do not try to open any that failed
  to open when heated. Discard them they were
  already dead and eating them could make you quite
  sick.). While doing this make sure the clam broth
  remains in the skillet. Next, finely mince a
  second clove of garlic and sauté it in 3
  tablespoons of oil, in a broad skillet. When it
  has turned light gold, slice the tomatoes
  directly into the pan. Shred six basil leaves
  into the pan too, a touch of salt, the hot pepper
  if you're using it, and simmer the sauce for ten
  minutes. In the meantime strain the clam juices
  through a fine cloth. Once ten minutes is up,
  stir in all the shellfish and a half cup of the
  strained clam juice, and simmer for five minutes
  more. While the sauce is simmering, add the
  remaining clam juice to the pasta water, which
  should be boiling by now, and cook the spaghetti.
  Transfer the cooked spaghetti to a bowl, dribble
  a couple of tablespoons of oil over them, add a
  turn of freshly ground pepper, about 20 parsley
  leaves (either whole or shredded) and toss. Stir
  in the sauce and serve at once, with a crisp
  white wine.

SPAGHETTI ALLO SCOGLIO
38
PESCE SPADA AL LIMONE
Ingredients for 4 people 600 g of fish sword
(trance of 150 g) 4 lemons 2 olive oil
spoons Origan Pepper it knows
them.Preparation Cook the fish on the grill
hardly a ta. Prepared for part the grivy with
the lemons, the oil of olive, the origan, the
pepper and knows them.Stir the ingredients in a
container to bath Maria so that all very is
amalgamated.Serve the fish bathing it with the
grivy.
39
PASTIERA

• Ingredients
• 1\2 kg of ricotta
• 1\2 kg of sponging wheat
• 300 g of sugar
• 5 eggs
• candied fruit (citron)
• 1\2 l of milk
• a peel of lemon
• a spoon of butter
• a phial of orange flowers
• Canella
• shurt pastry.
• Preparation
• Cook the wheat in the milk for about 1 hour Add a
  spoon of butter and a peel of lemon with a
  strainer grind the ricotta in a different
  container, mix the eggs yolks with the sugar in
  another container, mix for 10 minutes the eggs
  albumen mix all together add the candied fruit
  and a phial of orange flower
• lay the shurt pastry in a pot pour the composed
  in the shurt pastry cover with some strips of
  shurt pastry cook all over for about 1 hour at
  180g

40
BABA'

• Ingredients
• 250 g of meal
• 3 eggs
• 1 spoon of sugar
• 70g of butter
• 4 spoons of milk
• Yeast
• 2 glasses of rum.
• Preparation
• Mix the eggs and sugar and add milk and salt
  unite the meal and leave it leaven for 2 hours
  than mix another time and leave it leaven for
  other 2 hours. Cook in the oven then bathe the
  babbà with the rum.

41

• SECOND MEAL

Hors douvre patè di verdure First course
pasta con nduia Second course parmigiana di
melanzane Desserts cannolo siciliano,
pittanchiusa.
42
PATE' DI VERDURE
Ingredients for 4 people300 gr of annealed200
gr of sedan2 carrotsone pinch of black
olives2 spoons of olive oilthey
knowspeppermoscata walnut.
Preparation Wash and peel the sedano then cut
it fine. Wash the carrots, cut in pieces and mix
to the sedano. Amalgamate the annealed one with
some hot water and incorporate it to the
verdure.Cut the olives, add to the cream,,
pepper, moscata walnut and irrorate all with an
olive oil thread. Amalgamate and pour in one the
stamp from budino well. Levelled the surface and
arrange it to you in refrigerator for 2-3 hours
then you can serve.
43
PARMIGIANA DI MELANZANE

• Ingredients
• 1 kg of aubergines
• 3 hectogram of mozzarella
• 30 g of parmesan cheese
• 3 eggs
• 1 basils leaf
• tomato souse
• salt
• oil.
• Preparation
• Peel and cut the aubergines
• fry with oil the aubergines
• put into a round pot a few tomato souse
• put on the tomato souse a layer of aubergines
• than, put on this layer a lot of mozzarella, 30
  g of parmesan cheese, 3 eggs.
• put in the oven for 20 minutes

44
CANNOLO SICILIANO
Ingredients for 4 people 50 g of melting
chocolate 50 g of pistachios of Sicily 50 g of
candied mixed 60 g of sugar to veil 300 g of
ricotta 1 cl of rum 3 sheets of short pastry 6
cl of milk oil of olive to fry. Preparation Cut
the short pastry to small rectangles you wind
every rectangle around the special pipes for
cannoli and fry them in warm oil until the short
pastry will have the tendency to gild. You have
cooled the cannoli and unthread them from the
stamp. You mince the melting chocolate and do you
loosening to bain-marie, add 3 cl of milk. Beat
the candied with the rum and separately the
pistachios with 3 cl of milk. pass the ricotta to
the sieve, unite sugar to veil and beat. put the
mixture in a pastry cook pocket and stuff the
cannoli.
45
PITTANCHIUSA
Ingredients1 Kg of flour250 mililiter of
oil250 mililiter of vermut1 spoon from table
of I leaven naturala pizzico of cinnamon and
flowers of garofano in powder sugar, tritate
walnuts and grape sultanina To
pleasure.PreparationMelt leaven in lukewarm
water, add the oil, vermut and the flour for the
paste. Put on the oil, the sugar, the cinnamon,
flowers of garofano, walnuts and grape sultanina.
roll up the pastry putting them in a teglia
greased of oil and dusted of sugar.Leave to
rest all for a day, finally put into an oven for
approximately an hour.
46
HORS DOEUVRE Name Cirò Rosato vinicola
Zito Type rosé wine Species of wine gaglioppo
Year 2002 Origin Ciro Marina
(Calabria) Colour light rose Tune excellent
with fish, calabrian salumi Cost 8-10 FIRST
COURSE Name Vino Bianco terra degli Osci Biblos
di Najo Norante Type white Species of wine
Falanghina and Greco Year 1997 Origin
Basilicata Colour yellow straw-coloured Tune
excellent with first dish with vegetables,
risotto and fish Cost 10
47
SECOND COURSE Name Vermentino di Gallura
Superiore Type white Species of wine
Vermentino di Gallura Year 2002 Origin
Sardegna Colour yellow straw-coloured Tune
excellent with shellfish, crustacean Cost 8-10
CAKE Name Ben Ryè Passito di Pantelleria Type
white Species of wine 100 Zibibbo Year
2003 Origin Pantelleria (Sicily) Colour yellow
amber Tune excellent with cheese, cake with
ricotta, fruits candied, raisins and
chocolate Cost 20
48
We had a lot of fun in writing this book, because
we have better known our gastronomical traditions
and subsequently we have cooked and eaten all
these courses! It was very delicious, taste it
from yourself! We hope you like it and.. GOOD
APPETITE!P
49

• NTRODUCTION END
• Muraro Daniela
• De Falco Elisabetta
• Zoldan Laura
• Mattia Melissa
• Morelli Paolo.
• NORTH
• Scorpio Roberta
• Cosi Tania
• Sasso Tiziana
• Lancia Claudia.
• MIDDLE
• Del Bono Silvana

Realized by