Rome by 9yrs Francesco Tobin from the series: Villages 2016 Life was different before the first McDonald’s opened in Rome in Piazza di Spagna. As teenagers growing up in Rome in the 70’s, we wouldn’t crave the BigMac. Our Vespa’s gatherings were organized around Porchetta Romana Food Stalls and the Grattachecca Kiosk, serving crushed ice with fresh fruits. Save… Read more →
Here an easy Porchetta Romana recipe. It is usually made with a large cut of pork (almost half), wrapped in its rind and flavoured with herbs. It was cooked on a wooden fire, cut in slices and served in a crusty Panino/Rosetta. Usually sold in busy streets, markets and outside the football stadium, it was the food to have at… Read more →
(Pork Cuts Charts Free Download at the end) Pork is a very common meat in many countries, however, many people know and tend to cook the same pork cuts. It is a shame, as practically every part of the pig can be cooked and eaten; also using most of the pig’s meat is a way of honouring its death. Some… Read more →
1 Stuffed Pork Tenderloin with Chestnuts, Cranberries Recipe by Laura on 31st January 2016 in Main Course, Recipes • 0 Comments The pork tenderloin is very lean and can be too plain if not combined with stronger flavours. The fruitiness of the cranberries and lemon zest adds a nice bite to it, and the nuttiness of the chestnuts mixed with a glass of cognac integrates all… Read more →
The Cassoulet is a complete meal rich in proteins, carbs, fibres and vegetables and for the price you pay for the meat, a very successful homemade feast which will serve/feed a crowd, so here is the Cassoulet recipe Cooking a Traditional Cassoulet is a long process, and with so many versions it has not been easy. I tried to simplify… Read more →
Traditional French Cassoulet…and what “traditional” means anyway ! The traditional French Cassoulet is probably one of the best known French dishes. Originating from the Languedoc Region, it is essentially a white beans stew with pork and other cuts of meat…. “Easier said than done !” As a “Local” Italian living in France for the past 7 years, I decided it… Read more →
The pork tenderloin is very lean and can be too plain if not combined with stronger flavours. The fruitiness of the cranberries and lemon zest adds a nice bite to it, and the nuttiness of the chestnuts mixed with a glass of cognac integrates all the flavours into one. Calories per serving 360; Time to prepare 1hr; Medium Storage RecommendationsSuitable… Read more →
It happened by chance one Sunday, I wanted to make Roasted Pork with apples but realized at the last minutes that I did not have any apples! But, I had a pineapple I had intended to use to make an upside-down cake for dessert. So I decided to sacrifice the dessert for the pork. Besides, I always keep some chocolate… Read more →
I look forward to my Sunday pork roast! As an alternative to the usual chicken, pork loin and tenderloin can transform a supper into a festive and comforting winter family meal. I love to combine pork with something sweet and these two recipes are my favourites. Perfect for a Sunday roast served with Yorkshire pudding, or roasted potatoes. To finish… Read more →
It happened by chance one Sunday, I wanted to make Roasted Pork with apples but realized at the last minutes that I did not have any apples! But, I had a pineapple I had intended to use to make an upside-down cake for dessert. So I decided to sacrifice the dessert for the pork. Besides, I always keep some chocolate… Read more →