“Ragamuffin.” As the name suggests this is a type of rustic salame, from Basilicata, made from pork offcuts, including head and entrails, highly seasoned with garlic and chilli and shredded fennel. The meat is cut with a knife rather than minced. It may be served either grilled or poached with vegetables and served on slices of toast. This salame is now quite sought-after.
Red or blackspot sea bream (similar to US pandora). In Campania, pezzogna is often claimed to be a fish peculiar to the Gulf of Gaeta and is frequently translated as 'blue-spotted bream'. In fact, the young of the red bream bear distinctive blue spots. Increasingly it is thought that pezzogna are likely to be simply red bream. Because the flesh of this fish is rather dry it is often cooked 'in acqua pazza' (in crazy water) to lend moisture to the fish. We ate pezzzogna in Campania and found it delicious. I should like to thank Maureen Fant and others who helped out when I enquired about this fish on Chowhound.
This seemed to be a name in Frascati for the 'pezzogna' of Campania, in fact the red or blackspot sea bream (similar to US pandora). In Campania, pezzogna is often claimed to be a fish peculiar to the Gulf of Gaeta and is frequently translated as 'blue-spotted bream'. In fact, the young of the red bream bear distinctive blue spots. Increasingly it is thought that pezzogna are likely to be simply red bream. Because the flesh of this fish is rather dry it is often cooked 'in acqua pazza' (in crazy water) to lend moisture to the fish. We ate pezzzogna in Campania and found it delicious. II would like to thank Maureen Fant and others who helped out when I enquired about this fish on Chowhound.
Piacentinu is a wheel of semihard cheese made with sheep's milk. It has a yellow compact paste and a soft rind. It is a traditional cheese, recorded as far back as 1100 of Enna in Sicily. Contrary to what you might think, the name does not derive from Piacenza but from a local dialect word meaning 'enjoyable'. It is made with raw, whole milk and is flavoured with pepper and saffron. Still more flavour is attained by the fact that the sheep from whose milk the cheese is made mainly graze on veccia, a leguminous plant or vetch. The wheels are usually 36 - 41 cm (14-16") in diameter and weighs anything between 6 – 12 kg (13 - 26 lbs).
Piacenza is a province and town of Emilia-Romagna, a region stretching from San Marino and Ravenna in the east to Piacenza in the west.
A chewy, griddled, round Romagnan flatbread eaten with pecorino cheese, prosciutto or salami folded over to make a sandwich. It is traditionally cooked on a round testo or on a terra cotta stone heated over a flame.
"Little plate." A chewy, griddled, round Romagnan flatbread eaten with pecorino cheese, prosciutto or salami folded over to make a sandwich. It is traditionally cooked on a round testo or on a terra cotta stone heated over a flame and usually still warm when it is eaten.
