The most typical food at markets, fairs and festivals is the “
porchetta” or roasted suckling pig, originally from Lazio, but now considered a national dish. It is even found in Italian neighborhoods in the States, where it is called pulled pork.
Following the traditional recipe, “porchetta” is made by deboning a little piglet, dousing it in salt, stuffing it with its own liver, garlic, rosemary, fennel seeds and other herbs. It is then rolled up and slowly roasted whole, usually over a wood fire. The meat is then sliced thinly and served cold on unsalted bread.
Although widespread throughout Tuscany, “lampredotto” is a traditional Florentine tripe dish, made of the stomach and intestine parts of baby calves. Served with vegetables and a green parsley sauce, it is traditionally eaten with Tuscan unsalted bread. Before cooking, the meat is sliced and fried in a big saucepan along with all the other ingredients, so that the beef soaks in all the different flavours.
Anyway if you don't feel like eating sliced pigs or tripe, cold cuts, cheeses and generous servings of “patatine” (french fries) are easily found almost everywhere.
Following the traditional recipe, “porchetta” is made by deboning a little piglet, dousing it in salt, stuffing it with its own liver, garlic, rosemary, fennel seeds and other herbs. It is then rolled up and slowly roasted whole, usually over a wood fire. The meat is then sliced thinly and served cold on unsalted bread.
Although widespread throughout Tuscany, “lampredotto” is a traditional Florentine tripe dish, made of the stomach and intestine parts of baby calves. Served with vegetables and a green parsley sauce, it is traditionally eaten with Tuscan unsalted bread. Before cooking, the meat is sliced and fried in a big saucepan along with all the other ingredients, so that the beef soaks in all the different flavours.
Anyway if you don't feel like eating sliced pigs or tripe, cold cuts, cheeses and generous servings of “patatine” (french fries) are easily found almost everywhere.
17 comments:
Doesn't sound like the kind of place where one has to go hungry. Maybe even some vegetarian dish for me?
Well,like Per Stromsjo said - anything vegetarian apart from french fries?
I like the first photo, the parrot is funny:)
I do love Italian food, but I'm not sure about the lampredotto!
@ Steffe - I'm pretty sure: I'll never eat something like that!
Both sound delicious! I think you already guess that we use almost all parts of a pig in various dishes, but nothing quite like the way you described porchetta and lampredotto. Though for health reasons, I generally try to avoid all meats now, I'd still love to try them.
Your porchetta sounds delicious. Pulled pork in the States seems to be slathered in too much sweet barbeque sauce. Maybe it's different in Italian markets. Does it smell good when they are cooking it?
I could make a meal out of the olives in that first excellent shot.
Boy, you sure got rid of my vegetarian sweetie! And after your descriptions, I think I, too, shall stick with the french fries!
This sounds and looks mouthwatering, except for the lampredotto. Great series on food and markets.
I was with you till you said liver. We don't get along with each other.
Oh please, not French fries with ketchup... Give me porchetta and lampredotto any time!
I don't eat pork, but I think in the US pulled pork is any type of slow cooked pork - not only the young baby ones.
I'll have the fries, but hold the ketchup and mayo. I'm a purist. :)
Of all those foods, I think I'll have just the fries, no mayo!
Porelli maialini!!!
Viva le patate fritte!!!
:-)
Ah, c'mon folks! French fries are SO pedestrian. Try something different. I love the top photo particularly.
Lampredotto is indeed one of the four stomachs of the cow, the one known as abomasum or reed tripe, and not a "tripe dish, made of the stomach and intestine parts of baby calves".
I'm drooling over your potatoes...
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