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Cooking |
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| The
Del Cogliano Family |
| calitri
tradizioni |
Pasta
was generally a Sunday feature, and those wanting to avoid the
expense of the store-bought kind preferred making it at home (gnocchi,
noodles). |
For
the most part, the fare was rather meager but prized nonetheless
by all, especially if there was enough to feed the family. |
| As
for specifics, traditional Calitrian cooking consists of dishes
that are very tasty and rather piquant. |
| calitri
tradizioni |
| Home-made
pasta was made of pure durum semolina. |
| The
cingul' (similar to the cavatelli of
Puglia), boiled and then served with a thick tomato sauce, represent
without doubt the typical dish par excellence. Other varieties are
noodles (lahan') and aurecchi'
r' preut' (literally, priest’s ears). |
| Other
typical dishes are: cannazz' (cut ziti),
served with tomato sauce and pecorino cheese; sciliend'
(vermicelli) with a condiment of oil fried garlic and hot chili
pepper; stockfish a la ualanegna, a
dish preferred in former times by the plowmen (ualan'
means plowman), consisting of stockfish boiled and flavored with
a sauce of garlic and chili pepper fried in oil. |
| In
the meat department we find m’gliatiegghij’,
tasty roulades made of kid or lamb casings stuffed with offal, cheese,
garlic, parsley, salt, pepper and sliced sausage; sfritta,
consisting of chopped pork meat and lung, sautéed with hot
peppers; sammucchij’ blood pudding
made of pork blood mixed with minced lard, little chunks of orange
peel, cooked rice, raisins, carnation or cinnamon powder, ground
walnuts, salt and chili pepper powder, stuffed in pork casings and
boiled in water. |
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