Meat
All those panini (stuffed bread, rolls, toast, tramezzini and so on) that are expected to be heated before eating, the ideal bread to use should be low and leavened, as the Schiacciata or Ciabatta types. In this sub-category of panini and similar, we have to mention the ones stuffed with meat, which require an appropriate heating. In the Italian region of Lazio, for istance, the great protagonists in the panini competition are with no doubts the Roman Porchetta and Lardo di Colonnata. Usually, this two types of meat are served with a particular kind of bread, the Roman Ciriola Mollicosa – homemade bread slices from Genzano IGP. Porchetta is a typical meat preparation in the central part of Italy. It consists of a whole pig, drained and seasoned inside with salt, pepper, herbs, offal (kidneys excluded) and roasted in the oven. There are two basic types of condiment and then taste, dictated by tradition. In southern Tuscany and other areas of central Italy, it is flavored with rosemary. Typical is to Ariccia. In Upper Lazio, Umbria and the Marche regions,it is flavored with wild fennel, which gives it an unmistakable taste. Typical of this tradition are the suckling pig and preparing to Vignanello Vallerano (Viterbo Tuscia) and Costing, in Umbria. Looking to Tuscany, and particularly in Florence, all the city is dotted with kiosks offering a speciality par excellence:sandwich with the lamprey (boiled long, knife-chopped and seasoned with green sauce (garlic, olive oil, parsley)

Meat

All those panini (stuffed bread, rolls, toast, tramezzini and so on) that are expected to be heated before eating, the ideal bread to use should be low and leavened, as the Schiacciata or Ciabatta types. In this sub-category of panini and similar, we have to mention the ones stuffed with meat, which require an appropriate heating. In the Italian region of Lazio, for istance, the great protagonists in the panini competition are with no doubts the Roman Porchetta and Lardo di Colonnata. Usually, this two types of meat are served with a particular kind of bread, the Roman Ciriola Mollicosa – homemade bread slices from Genzano IGP. Porchetta is a typical meat preparation in the central part of Italy. It consists of a whole pig, drained and seasoned inside with salt, pepper, herbs, offal (kidneys excluded) and roasted in the oven. There are two basic types of condiment and then taste, dictated by tradition. In southern Tuscany and other areas of central Italy, it is flavored with rosemary. Typical is to Ariccia. In Upper Lazio, Umbria and the Marche regions,it is flavored with wild fennel, which gives it an unmistakable taste. Typical of this tradition are the suckling pig and preparing to Vignanello Vallerano (Viterbo Tuscia) and Costing, in Umbria. Looking to Tuscany, and particularly in Florence, all the city is dotted with kiosks offering a speciality par excellence:sandwich with the lamprey (boiled long, knife-chopped and seasoned with green sauce (garlic, olive oil, parsley)
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