Social Foodies Picchiapò Roman style The stewed meat is one of the great dishes of the popular Roman cuisine (and, with other names, also of other places in Italy) that evokes the concept, both ancient and modern, of the food reuse. The name derives from the word “Picchiabbò” used by the vernacular poets G. G.…
Social Foodies Bucatini all’Amatriciana with crunchy pork jowl20easy20First course4 Il Polposissimo Share Method To prepare bucatini all’amatriciana, cut the pork jowl into thin slices after removing the peppered edge; cut this into two similar portions and keep them to one side in two bowls. Put some oil into a non-stick frying pan and melt the…
Social Foodies Tomato, black pepper and basil pici20easy20First course4 Il Sublime Share Method To prepare the tomato, black pepper and basil pici, cook the pici in plenty of salted water. In the meantime, heat the Petti organic datterini passata – organic grape tomato purée in a frying pan with a little oil. Drain the pasta…