Farm Holiday Campania, Italy. Pasta dishes, fresh pasta made in house and traditional preparations

 

Recipes - First Courses

 

Index

- Lard Zuzzeri - Cianfrotta Potatoes and Zucchini - Beans and Pumpkin Pupacchielle - Pumpkin sauteed pork - Polenta with Tomato Sauce Tracchiulelle - Soup Married - Gnocchi with Sauce Pork Goat - Fusilli with veal sauce Queue - Tagliatelle with Porcini Mushrooms - Crepes with Porcini Mushrooms - Linnets in Brodo - Pigeon broth - Perciatelli Chance and Ova - Broccoli Garlic and Oil fag - Turnips and Potatoes with Pizza - Pasta and Beans with pigskin - Stewed broccoli with Herring - Laine and Ciciri c'a Powder Sfritta - Bean Soup - Tripe in Sauce - Maccaronaro sauce and rabbit stuffed capon - Risotto with nettles and mint - The lasagna flavored

 

OF LARDI ZUZZERI

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Farm Holiday Campania, Italy. Pasta dishes, fresh pasta made in house and traditional preparations

Ingredients: 700 grams of flour 00.300 grams of semolina flour, 1 lt of water, 1 / 2 onion, 100 grams ofbacon, 1 / 2 glass of Fiano di Avellino, 6 tomatoes, 1 tablespoon of oil, 100g of ricotta salata The "zuzzero" is a hand-made pasta typical of Forino, the penultimate joint of the province ofAvellino going to Salerno. The size of a single piece, are such that, according to an ancientlegend, a launch would be enough to kill a cat. In addition to size, the particularity of this doughare the large retention capacity of the sauce, which is true both for the roughness of the surfacethan for large central hump, and finally, a callousness that one can eat it too heated, it does notovercook. Preparation: The dough preparation requires a mixture of wheat flour and durum wheat, in the report,respectively, by 70% and 30%. If you want the dough even more callous, just increase thepercentage of wheat flour. The dough is usually a fountain, adding only water and working verywell "loaf obtained. Form of rolls cm.1, 5 in diameter that are then cut into cm.4 / 5. Each smallcylinder must be "pulled" with the thumb in the longitudinal direction and subsequently risvoltatowith the forefinger and middle finger of his left hand. Zuzzeri then individually placed on a traylined cardboard pastry, we proceed with the preparation of the sauce that being fast enough,already allow us to put on the fire water for the pasta. For the sauce we put a little oil in a fryingpan and make a 1 / 2 onion and bacon in small pieces 100 gr (must see). Decline after five or six tomatoes cut into quarters and blend with half a glass of Fiano diAvellino. The zuzzeri, given the size, need a kitchen that will last at least 20 minutes, then drainthe pasta, and sautéed with impiattarla on a "snow" of sheep's milk ricotta salata. Back to index   CIANFROTTA POTATO AND ZUCCHINI

Ingredients:

5 zucchini -5 potatoes -5 / 6 zucchini flowers-some leaves of zucchini onion -1 - parmesancheese-olive oil-salt-water tomatoes -3.

Preparation:

Wash the zucchini and cut them and turn to big dice. Peel the potatoes and cut into largepieces. Depriving the central pistil of the flower of zucchini and wash it with the leaves. Take a pot and pour in the ingredients prepared in advance with the addition of water, oil, salt,a bit of pannigiano diced onion and chopped finely. Cook at medium heat for about an hour.

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Farm Holiday Campania, Italy. Pasta dishes, fresh pasta made in house and traditional preparations

Serve hot.

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BEAN AND PUMPKIN PUPACCHIELLE

Ingredients:

1 Pump -300 grams of dried beans -4 pupacchielle -250 gr of peeled tomatoes -1 / 2 onion -3cloves of garlic-salt.

Preparation:

Put the night before soak the beans in cold water. The next day, change the water to the beansand cook over high heat. Meanwhile, cut the pumpkin into cubes rather large red, clearly afterhaving the seeds and skin. When the beans are cooked, remove them from the pan with aslotted spoon in the cooking water and add garlic, onion, vinegar pupacchielle, pumpkin,tomatoes and beans, having done so in a fry pan separately. Continue cooking until thepumpkin is cooked (be careful however not to soak it too).

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Soffritti PORK SOUP

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Farm Holiday Campania, Italy. Pasta dishes, fresh pasta made in house and traditional preparations

Ingredients: 2 kg of pig offal (heart, spleen, lung, trachea) oil-lard qb qb -1 glass of red wine-tomatosauce-salt-pepper-hot pepper-few leaves of bay-water or broth-pupacchielle. Preparation: Allow pork offal to soak for a couple of hours in running water to free them from the blood. Thenfry in half oil and half lard guts, adding almost immediately red wine and let it evaporate. Unitedat this stage of tomato sauce in a quantity that hold plenty of the fried, pupacchielle, salt,pepper, a touch of hot pepper and some chopped bay leaf. Simmer slowly, gradually addingwater if the sauce tends to shrink too much. Serve the soup hot, accompanied by croutons. Back to index   SAUCE WITH POLENTA TRACCHIULELLE

"'A cleaning' t'abbott 'and t'allent'"Old philosophy that rural Irpinia. How many times have I heard uttered from the lips burned bylong exposure to cold wind of my grandfather Raffaele, sitting at the head, already red-facedbefore they start drinking, smoked in the old kitchen, where he raised his eyes to heaven, hecould enjoy the view a unique spectacle. On poles, on display, every gift of God as laid outclothes to dry in an alley Fork: sausages, brawn, bacon, capicolli, "bones Mast" for the soup tothe "Pigna", "tracchiulelle, legs, ears and queues,"vucculari (pillows)," 'nnoglia. In those cold days to zero, from December to January, when outin the country could not work, after having cared for the animals can not do nothing, hangingaround the house and warming his hands, "commanded" lunch at my grandmother: "' nTune,that DIC, 'ogg' friddi ago, 'nun' was 'good' 'nu poc' 'and cleaning'? And my grandmother

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Farm Holiday Campania, Italy. Pasta dishes, fresh pasta made in house and traditional preparations

Antoinette back, "'contracting Captain', Rafe, contracting Captain ', nu' mo'December'cchiù! Sure enough, as soon as the grandmother's square in front of the bowl of steamingpolenta, just picked from the "cauraro" (pot) placed on an open fire, in his left hand a"scantuozzo" peasant bread, accompanied with any size bread, in 'the other what he called "'torock" (fork), and for the umpteenth time, with the interlayer of who is going to reveal a pearl ofwisdom, I said,' Rafe ',' a cleaning 't'abbott' and t'allent '. " It began to draw from the capacioustool in front of him ...

'S the classic peasant dish of cold weather, but very cold, because it takes a lot to cool downand then serves to strengthen a bit' from the very low temperatures for this period.

Ingredients for 4 people:250 g of yellow cornmeal, 2 bones of the knee joint of veal broth, and 1 stalk of celery ½ onionFor the sauce: 1 / 2 onion -2 lt. -6 tomato sauce pork ribs (Tracchiulelle) - Oil-sale.

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Farm Holiday Campania, Italy. Pasta dishes, fresh pasta made in house and traditional preparations

Preparation:For the sauce: In a saucepan put 3 tablespoons oil, 1 / 2 chopped onion, the 6 tracchiulelle andfry everything for a few minutes. Add the tomato puree and cook for at least one 'now.For the polenta: While the sauce is cooking, in a pan put 3 liters.stock that you previously madewith veal bones and when it boils add the corn flour a little at a time to avoid lumps. Stircontinuously until cooked. During cooking if the polenta should join too narrow a ladle of gravy.Serve hot coated with a ladle of sauce and grated cheese to taste.

In conjunction with a pleasant discovery: Aglianico Cantine del Barone 2007 Louis Sarno, prettycool, standard strength "only" 12 °, six months of barrels of yet another passage, down which isa pleasure ... Back to index   SOUP MARRIED

Ingredients:

Cabbage-CARDILLI-escarole chicory-cabbage-blacks in quantities of 100 grams for eachvegetable boiled salted pork-ear-leg of pork, salted -500 grams of beans - garlic

Preparation:

Boil the vegetables separately, drain and colarle. Meanwhile in a pot large enough to boil thebeans the night before you put in soak, combine the ear and the leg of pork, which you haveboiled separately, garlic and finish cooking the broth. When cooked add the vegetables, after

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Farm Holiday Campania, Italy. Pasta dishes, fresh pasta made in house and traditional preparations

they have been chopped, the soup of beans and seasoning them for about ten minutes. Season with salt and serve hot with toasted bread.

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GNOCCHI SAUCE WITH GOAT chops

Ingredients:

For the sauce: 6 lt -2 goat chops tomato sauce -1 / 2 onion -3 cloves garlic -1 bunch parsley -1cup dry white wine-salt-pepper-olive oil for the g! eyes: 1 kg of flour-water.

Prparazione the sauce:

Spread the goat chops on a wooden cutting board, lay out over 1 chopped garlic, some parsleysalt and pepper. Roll and tie with string thin. Put them in a pan with a glass of wine and let itevaporate completely, then add oil, onion, crushed garlic and cook for about ten minutes. Addthe tomato puree salt and cook for at least 2 hours on a very moderate.

Prepare the dumplings:

On a worktable to have the flour, creating a groove in the middle and add about half a liter ofwater. and work well for about half an hour. Cut pieces of dough and form rolls quite thin and cut into small pieces about 2 -3 cm and formthe dumpling making a joyful pressure with the thumb and then turn it over to lengthen theaverage slightly. Arrange the gnocchi on a cardboard tray sprinkled with a little flour and makethem re-engage for at least 2 hours. When the sauce is ready, put water with salt in a pot large enough and when it boils, submerge

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Farm Holiday Campania, Italy. Pasta dishes, fresh pasta made in house and traditional preparations

the gnocchi and cook for 20 minutes. When cooked, drain the gnocchi and mix them with thepreviously prepared sauce, sprinkle grated cheese of goat. The goat chops are cooked in the sauce and cut into slices and serve with a side of .....

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FUSILLI sauce CODA CALF

Ingredients:

For the sauce: 1 kg of calf's tail, cut into chunks -3 cans of peeled tomatoes -1 liter bottles oftomato sauce -1 onion -3 tablespoons olive oil-salt-pepper For the auction ~: 1 Kg flour-water -3eggs.

Preparing For the sauce:

In a pan, put three tablespoons of oil, the onion cut very thin pieces of calf's tail and brown allfor about 5 minutes. Spend five minutes add the peeled tomatoes and the past, salt and pepperand cook over low heat for at least 2 hours.

For the fusilli:

Place on a work table meal at the mountain, forming a groove in the center and add the threeeggs with 'water. Mix well and form a fairly firm dough. Then form rolls of very thin, cut intopieces of about 15 cm, wrap around a wooden snack floured, then remove the same and placeon a cardboard tray and leave to re-engage. Cook the fusilli in boiling salted water and season them after they are drained. with the sauceprepared above.

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Farm Holiday Campania, Italy. Pasta dishes, fresh pasta made in house and traditional preparations

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Tagliatelle with porcini mushrooms

Ingredients:

600 g of homemade tagliatelle -300 g porcini mushrooms -4 cloves of garlic -1 sprig ofparsley-olive oil -3-4 ripe tomatoes.

Preparation:

Scrape the mushrooms well with a boxcutter and clean them with a clean cloth and dry (themushrooms should not be washed in water because they might lose all the flavor and aroma)and cut into small pieces. Put a saucepan of salted water to cook pasta. Meanwhile, in a pan, pour plenty of oil and 4cloves of garlic crushed. Sauté a bit 'and add the mushrooms making them cook until they arecoagulated. Half cooked add the tomatoes, mushrooms, just to color a little sauce. When thenoodles are cooked, pour into the pan with the mushrooms, add the parsley and let them jumpfor ten minutes, stirring constantly. Serve garnish with a few pieces of mushroom and a leaf offresh parsley.

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CREPES WITH MUSHROOM

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Farm Holiday Campania, Italy. Pasta dishes, fresh pasta made in house and traditional preparations

Ingredients:

5-eggs 3 tablespoons lard or butter -800 grams of mushrooms-a cup of bread crumbs -1 / 2 cupflour -1 cup milk -1 cup and a half of white sauce -2 tablespoons parmesan veryliquid-salt-pepper .

Preparation:

In a bowl mix the flour with 4 eggs and a pinch of salt. Combine the milk, stirring to form asmooth cream. Grease with a little lard or butter a pan, heat it issue them a quarter of thecream obtained in order to velarne just the bottom with a layer of about a few mm. As soon asyou slide the pancake and clotted on a plate and do the same cook the other crepes. Slicedmushrooms, clean them well after they jump with a spoonful of lard or butter in a pan, seasonwith salt and pepper. Distribute the mushrooms in 6 crepes, then rolled up closing them well onboth ends. Beat with a fork on a plate and dip the remaining egg crepes, Next Steps in thebreadcrumbs, so cover them completely. Fry on moderate heat, the rest of lard or butter in afrying pan and brown the pancakes you from both sides. Bring them on a dish and pour overthe hot white sauce mixed with cheese and serve hot.

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CARDILLI IN BROTH

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Farm Holiday Campania, Italy. Pasta dishes, fresh pasta made in house and traditional preparations

Ingredients: 2 large bundles of Cardillo (grows wild in the countryside) -2 gallons of beef broth - juice of alemon-salt -4 yolks -2 eggs -2 tablespoons of Parmesan-black pepper. Preparation: Trim and wash Cardillo and immerse them in water and lemon juice to stop them blacken. Boilin salted water for fifteen minutes, drain and pour in broth and cook for another ten minutes. In a bowl, beat 2 eggs plus two egg yolks with 4 tablespoons of Parmesan cheese, salt, pepperand at the time of going to table this mixture to the soup mix together quickly. Serve with alarge sprinkling of Parmesan cheese. Back to index   SOUP PICCCIONE

Ingredients:

3 pigeons -1 potato -1 onion -1 carrot -1 stalk of celery-olive oil-salt.

Preparation:

In a large pot with water put the pigeons integers potato, onion, celery, carrot, salt and atablespoon of oil. Cook over moderate heat for about 2 hours. When cooked remove thepigeons from the broth and keep aside. Decline in the stock of homemade tortellini stuffed withminced meat, ham, salt, pepper and plenty of Parmesan cheese. When the tortellini arecooked, put the pigeons in the broth to keep them warm. Serve by placing the pigeon in the middle of the plate and tortellini around with some stock.

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CASE PERCIATIELLI OVA

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Farm Holiday Campania, Italy. Pasta dishes, fresh pasta made in house and traditional preparations

Ingredients:

6 eggs -2 tablespoons of -2 tablespoons of grated pecorino pannigiano-salt-pepper -1 sprig ofparsley -600 g perciatielli

Preparation:

Whisk the eggs with two tablespoons and two tablespoons of Parmesan cheese, salt andpepper and add the chopped parsley. Drain the perciatielli good al dente, add the eggs and letthem jump in the pan a couple of minutes over high heat until the eggs will not coagulated.

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BROCCOLI AND GARLIC OIL

Ingredients:

10 bunches of broccoli -3 cloves of garlic-salt-virgin olive oil.

Preparation:

Trim, wash and drain the broccoli. Put a saucepan large enough with water and a bit 'of salt. When the water boils, soak the vegetables and blanch for about 15 minutes. Drain, pass them in cold water and drain again. While the drain the broccoli in a saucepan put the 'extra virgin olive oil and 3 cloves of garlic,fry a little and add the broccoli for about 10 minutes making them jump.

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Farm Holiday Campania, Italy. Pasta dishes, fresh pasta made in house and traditional preparations

A pleasure you can join together with garlic-chili pepper.

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RAPE AND POTATOES WITH PIZZA

Ingredients:

10 bundles of leaves of turnips -1 kg of potatoes -3 cloves of garlic-extra virgin olive oil. For thePizza: 600 grams of corn flour -1 / 2 liter of water-salt-lard.

Preparation:

Trim the turnips and wash them in cold water. Put on fire and a pot of boiling water and blanchthe turnips when until they are fully cooked, then drain and immerse in cold water and squeezewith hands to form balls. In another pot, put the potatoes whole with the peel and boil until a fork in them does not comeeasily. At this point remove the potatoes from water, peel and mash with a fork. In a closedcombine potatoes, turnips and salt and mix together. When the amalgam prepared in a pot andpour extra virgin olive oil and three cloves of crushed garlic, brown it a little and pour I 'doughprepared earlier, making him jump in the pan for about twenty minutes.

Preparing the Pizza of maize:

Put a saucepan with half a liter of water. When it boils, remove from heat and pour the cornflour a little at a time turning constantly with a wooden spoon to form a smooth paste withoutlumps. In a pan put a tablespoon of lard, melt it and dip the dough first, flatten, level andsimmer gently for about half an hour for each Jato. To order the pizza cooked on a wooden

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Farm Holiday Campania, Italy. Pasta dishes, fresh pasta made in house and traditional preparations

cutting board to cut circular pieces already and serve along with the turnips and potatoes.

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PASTA AND BEANS with pigskin

Ingredients:

4 / 5 pieces of pork rinds -500 grams of dried cannellini beans -3 cloves garlic -1 stalk of celery-3 tomatoes -2 tablespoons olive oil -400 grams of pasta mixture (mixed short pasta).

Preparation:

Soak the beans the night before. The next morning, cook them in salted water. Pel meantimescrape and burn the pork rinds in boiling water. A 2 / 3 of the cooking beans combine the porkrinds, garlic, celery, olive oil and finish cooking. Apart from cooking the pasta mixture and whencooked, combine it with the beans. Note: This main dish can be prepared even with the "Laine" in place of pasta mixture.

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BROCCOLI STEW WITH HERRING

Ingredients:

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Farm Holiday Campania, Italy. Pasta dishes, fresh pasta made in house and traditional preparations

10 bunches of broccoli -1 dry Smoked Herring -2 cloves of garlic-salt - olive oil

Preparation:

Trim the broccoli, wash and drain. In a fry pan with 4 tablespoons of oil to 1 / 2 chopped herring. Combine the broccoli, cover thepan with a lid and cook over moderate heat until cooked vegetables. Five minutes before the'completion of the cooking time, add the remaining herring and salt. Serve immediately to prevent the broccoli from becoming too acres.

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LAINE AND POWDER ciciri C'A SFRITTA

Ingredients: For "laine":

500 grams of flour-water warm-a pinch of salt. Boiled chickpeas, garlic, olive oil, sweet redpepper powder, salt.

Preparation:

Put the flour into a mound on the table and mix it with warm water and a pinch of salt, work longhours until you get a consistency that can be stretched with a rolling pin into a pot. After that, wrap it, rolled up and cut it in mo 'noodle rather wide (these are the "laine"). In a saucepan, fry a clove of garlic with olive oil and add the beans already cooked, adding alittle spice to 'water and a pinch of salt.

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Farm Holiday Campania, Italy. Pasta dishes, fresh pasta made in house and traditional preparations

Separately, in a pot with plenty of salted water right, cook the "laine" for not more than 5 - 7minutes. Drain them, taking care to leave a little soupy, and add the chickpeas. In themeantime, fry in a por olive oil red pepper powder that must be added to pasta and mix wellbefore serving.

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BEAN SOUP

Ingredients:

1 kg of dried cannellini beans-water-salt-oregano -3 cloves of garlic-olive oil-pepper -6 slices ofbread.

Preparation:

Soak overnight 1 kg of dried beans. The next morning, cook in boiling salted water (preferablychoose a container with a shard). Two thirds of the cooking add a tablespoon of oregano,garlic, 1 / 2 cup of olive oil and finish cooking. Place the plates a single slice of bread lightly past the grill, sprinkle with some pepper anddistribute them over the soup of beans and bring to the table immediately to prevent the breadfrom soaking too.

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Farm Holiday Campania, Italy. Pasta dishes, fresh pasta made in house and traditional preparations

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Tripe with tomato sauce

Ingredients:

Tripe 1 calf's entire package of baking soda -1 kg -1 salt -1 liter and most of pureedtomato-onion-water.

Preparation:

Obtain a veal tripe at the butcher. Put it in a plastic basin with water, baking soda and salt andleave to soak for 24 hours. The following day, in a large pot bring water and wait for stamps. Meanwhile, cut the tripe intopieces and remove the fat middle. When the 'water bubbles, keeping the pot on the stove tomedium flame, take a piece at a time of tripe lower it into boiling water for a second (just longenough to anchor it and uscirla), scrape carefully with a knife until it is white and then cleaned. After the phase of cleaning the pieces of tripe are first rinsed under running water and are thendipped into a pot with cold water and are cooked for about 2 hours from when the water boilsbut until it is softened . Once cooked, drain, let it cool and cut into strips not too thin. In a saucepan put 2 tablespoons of oil, tripe and an onion and sauté, then add the tomatopuree and simmer for about half an hour. Serve hot with the croutons, and pleasure with the grated cheese. NB In the same sauce can be spaghetti.

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Maccaronaro AL RAGU 'RABBIT AND CAPON UPHOLSTERED

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Farm Holiday Campania, Italy. Pasta dishes, fresh pasta made in house and traditional preparations

This old recipe dating back to the dawn of time Irpinia and like all other recipes in our ruraleconomy is geared to the recovery of any part of the animal and thus to savings. In this case,the parties shall be recovered from the skin and entrails of the animal. The skin recoveredbecause the rabbit is not peeling but stripping the interior (of both the rabbit the capon), areused for stuffing the cappone.L 'stuffing the rabbit, which must weigh at least 4 / 5 Kg, realizedunder the skin after having separated itself from the flesh by introducing the hand between thetwo elements to begin from the belly of the animal.

Thus creating a sort of bag, proceed to fill it with a compound previously Pharmacokinetic20/25 with eggs, 500 gr of cheese at least 10 months, half cow and half a sheep, and preferablypodolico Carmasciano cheese, and parsley, finely chopped . filled the bag, there shall, as asurgeon at the end of the operation, to give the necessary stitches so that the stuffing does notspill during cottura.Per capon, the most important step is preparation of 'imbottitura.Si brownedwith salt and pepper, half cooked chicken livers which are then blended with the same cheeseused for the upholstery of the rabbit, with the addition of raisins and pinoli.Stessa practice"surgery" for closing and so in contemporary pentola.Successiva browned in the same pan, lowand wide, the rabbit and capon skin pores to close the same in order to maintain, during thegrueling firing (at least three hours), the mood of the meat of padding inside making it the mostsaporita.Trasferimento in a pot large enough, where it has already been made lightly brownonion, cut into pieces and ... San Marzano until copertura.Non only remains for us to wait untilthe miracle is accomplished!

  Back to index Risotto with nettles and mint

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Farm Holiday Campania, Italy. Pasta dishes, fresh pasta made in house and traditional preparations

Spring is always an explosion of colors, smells and tastes. Especially in the countryside, where you can touch this miracle ofnature. Peep the first daisies, renew the plants and through the airan intense aromatic scent. You try again, then, in the kitchen to"settle" in the most ancient traditions, drawing heavily from thiswonderful "explosion of nature. The wild mint is one of thesearomatic essences that we have collected to match, together withthe" edgy "nettle in rice Superfino "Arborio varieties.

In gathering the weeds, I recommend only the most tender toes,do very careful not Urtica hands. Use of gloves because this planthas stinging properties as soon as you lose that then dropped intoboiling water to boil. Meanwhile, we begin to toast the rice in asauté of butter, oil and onion. After about ten minutes begin toadd vegetable broth previously prepared with onions, potatoes,carrots, celery, zucchini, and some tomatoes. Meanwhile in a

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Farm Holiday Campania, Italy. Pasta dishes, fresh pasta made in house and traditional preparations

frying pan to the "jump" nettles boiled with a little oil, onion andsalt and then add them into the pot where you're cooking the rice,adding more vegetable stock to cover. After about twentyminutes, try it and if cooked, add the risotto uma generous handfulof cheese podolico medium aged (sweet, not hot) and anotherhandful of mint and wild raccolta.Rimestate all for just two minutesand serve on a plate with a crown of nettles around and a fewleaves of mint in the center.

Propose a combined Fiano di Avellino 2007 vintage of Ciro Picariello.

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The lasagna flavored

 

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Farm Holiday Campania, Italy. Pasta dishes, fresh pasta made in house and traditional preparations

Different countries different customs. It 'really true, just move a few miles in our region that thewine and food traditions are changing. Even for the recipe for lasagna Carnival we could verify. In fact, do not tell you the surprise with which they learn the different traditions between mymother and my wife, one of the origins contradesi, a town eight kilometers from Avellino andthirty from Salerno, the other doc Montorese to thirteen kilometers from Avellino and less thantwenty kilometers from Salerno. The lasagna my mother is basically a more sober, that my wifeis more "shouting." The lasagna my mother is done with a few simple ingredients, one of mywife everything, but just tutto.La lasagne My mother is soft, that my wife is croccantissima at theedge of burnt. The lasagna my mother is a delicate orange-red color, that of my wife is a strongblood red. The lasagna from my mother I can eat whenever I want, just ask me and prepares itfor that of my wife or I have to wait carnival or do I drop fifty "euri" to my son who is doing it toprepare. In short, it is as always a question of culture: on one side prevails peasant mentality ofsimplicity and savings, other the culture of the coastal strip of opulence and exaggeration. Stan which appears in two towns,less than ten miles apart, both belonging to the province of Avellino there may be somegastronomic traditions (and others) so profoundly different. But returning to the subject in quetione, beyond the various "schools ofthought", the element that strongly characterizes the lasagna my wife is the aroma. In fact, besides the various dumplings and meatballs, cheese, cream cheese, boiled eggs andbeaten eggs, salami and sausages, she uses many wild herbs aromatic

thyme, sage, savory, rosemary, etc.. etc. .. As for the final score of the two lasagne, I can notsay I (my wife is beside me as I write), I leave to you the final considerations. Wine pairing: Aglianico barricaded Campoceraso of Struzziero

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