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This is a pork stew made with its fatty parts. It is a little digestible course; it is recommended to eat it very hot in order to have a non - curdled grease.

This was a typical course of Barberino when the pork was killed. Take some pieces of a pork with their fatty parts. Fry lightly all the herbs, making them wither in few pork's grease, then add the pieces of pork, brown them and then add red wine and tomato purée. Cook the meat and serve it very hot. We recommend to use chili pepper in order to have a more digestible stew, even if this ingredient was not part of the traditional recipe.

It is possible to cook together some pieces of potatoes which make the course be less greasy.

Text Tebaldo Lorini
Picture by Kee-Ho Casati
Translated by Gianna Toni

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