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Pancetta all'aceto

(Vinegar bacon)

This is a sauce which in the past was used by charcoal-burners of the Apennines and it served to give flavour to the roasted maize and sweet porridge, and also to the meat. This sauce should be served very hot and it is compare to a distant relative of the "carbonara" sauce and of the "Bagnacauda" from Piemonte.

Take a good bacon, chop it very finely and then brown it with some crushed garlic cloves, salt, pepper and red vinegar. Serve it very hot with porridge or meat.

Text Tebaldo Lorini
Translated by Gianna Toni

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