Posts Tagged ‘pasta fatta a mano’

The goodness of the table of Montemiletto are the cecatiell co ru’ ppullieio. A main course of Irpinia made with a very aromatic and perfumed spontaneous grass, similar to the mint, exactly pulieio o puleio. Therefore, the handmade Cicatielli are a mix between cavatelli and fusilli. Of very ancient origins and linked...

HANDMADE PASTA OF TEGGIANO The peculiarity of Teggiano is a gastronomy that can be defined Mediterranean for the presence of homemade pastas ‘fusiddi, cavatieddi, ravaiuoli, parmatieddi and urecchi ri prieuti’, flavored with sauce enriched by the taste of the ‘vrasciole’ (pork chops) of Teggiano or by the ‘cared...