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Follovielli from Sorrento

Follovielli from Sorrento


Posted on Nov 30, 2017

Mediterraneax

The “follovielli” are bundles of citrus leaves stuffed with raisins muscatel (or dried figs) and candied orange peel, cut into cubes.  The preparation procedure wants that the grapes or figs are boiled in white wine and further mixed with the candied orange and lemon wrapped in leaves, using a wire made of vegetable fiber too.   The recipe is very old , dates back to ancient Rome, when instead of lemon leaves...

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Pomodoro Pelato di Napoli

Pomodoro Pelato di Napoli


Posted on Apr 6, 2017

Carla Deo

La denominazione “Pomodoro Pelato di Napoli” è stato usato, già negli anni 50, per definire le bacche di pomodori, tradizionalmente riconducibili agli ecotipi San Marzano ma poi genericamente di forma allungata, sottoposti, rigorosamente interi, a spellatura per scottatura in acqua bollente e quindi posti, assieme a succo di pomodoro, in scatole di banda stagnata. La zona di produzione della materia prima era...

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Neapolitan Tarallo

Neapolitan Tarallo


Posted on Aug 27, 2015

Mediterraneax

The origin of the word tarallo  is quite uncertain, but the most likely hypothesis is that it descends from the greek “daratos”, sort of bread. Currently these bagels are known as a simple snack that break  hunger, and have a long tradition especially in thearea of Naples. Matilde Serao, in the famous opera “Il Ventre di Napoli”, describes the” fondaci ” ie some popular areas near the port, teeming...

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San Marzano Tomato

San Marzano Tomato


Posted on Jul 16, 2015

Mediterraneax

San Marzano tomato is known and appreciated worldwide for its features, which are highlighted when it is turned into “peeled”.The story goes that the first seeds got to Italy in 1770 and were a gift to the Reign of Naples from the Reign of Perù. They were  then planted into the countryside of San Marzano sul Sarno, a little village between Napoli and Salerno. The ancient production technique by which San Marzano tomato is...

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Cetara anchovies Colatura

Cetara anchovies Colatura


Posted on May 30, 2015

Mediterraneax

It is a typical product from the Amalfi Coast (in the province of Salerno), and it is made in the little burg of Cetara according to really ancient techniques. Colatura is an amber liquid, already used during royal feasts in Ancient Rome, where it was known as “garum”. As per tradition, colatura is obtained by making anchovies mature in the salt, according to an ancient procedure handed from one generation to another. Freshly fished...

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