Prosciutto
in Olive Oil

$14.99

250ml
Ingredients:
PROSCIUTTO, OLIVE OIL, GARLIC, OREGANO

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Production time 3-5 business days

Description

Preserved prosciutto in oil is a typical recipe from the Campania region.
It is usually served in farmhouses or in wine bars as an appetizer.
A simple but, very good recipe!
Few ingredients make this appetizer very tasty.

Stuffed Peppers

$34.99

Average 5/6 people
Ingredients:
GROUND BEEF, RICE, MOZZARELLA CHEESE, PARMIGIANO CHEESE, EGGS, BREAD CRUMBS, TOMATO SAUCE, SALT, GARLIC

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Production time 3-5 business days

Semi-finished products

Description

Stuffed peppers are one of the typical dishes of Neapolitan cuisine, prepared especially in summer. They were born as a poor dish, to recycle the leftovers of meat, pasta, rice, and other ingredients and gradually they have become a refined local dish. Stuffed peppers were the typical takeaway lunch of street vendors, who with their carts, went around the streets and alleys to sell their goods. During the Belle Époque era, close to the end of the 19th century, the restaurants of Marechiaro and Mergellina and various trattorias included them in their menus.

Sausage Sandwich

$10.99

Ingredients:
BREAD, SAUSAGE, PEPPERS, MUSHROOMS, ONIONS, MOZZARELLA CHEESE

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Production time 3-5 business days

Semi-finished products

Description

Sausage is one of the most succulent and versatile specialties that can exist in the kitchen. Its origin is distant in time and historically, it dates back to the cuisine of Ancient Rome where according to various sources, it had been imported by Lucanian slaves (Lucania today corresponds to the whole of Basilicata and some areas of Southern Campania). In southern Italy, the typical sausage is often sold on the street in classic, baked sandwiches filled with all kinds of delicacies. The sausage sandwich now represents that classic street food dish to be consumed on the fly, especially during the famous popular festivals so renowned in southern Italy.

Casatiello

(Stuffed Bread)

$38.99

Average 6/8 people

Ingredients:
FLOUR, WATER, LARD, SALAMI, HAM, MORTADELLA, PROVOLONE CHEESE, EGG, SALT, YEAST

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Production time 3-5 business days

semi-finished products

Description

Among the many typical dishes of the Neapolitan tradition, the one to dominate is certainly the Casatiello. It is a true pleasure for the palate. It is a savory preparation typical of the Easter tradition, even if today every occasion is good for “fa o Casatiello” (to make a Casatiello). The Casatiello contained the hopes, prayers, and values ​​of the past; it was the dish that celebrated the resurrection of Christ. It has the shape of a very large donut and contains a slew of cold cuts and cheeses weaved into it, from salami to country-style pancetta, to ham and pecorino. In addition to what has already been listed, the Casatiello contains a “magical” ingredient that makes its flavor even denser- lard, the fat of the pig. Casatiello is a real treat. A sort of ritual just like spring cleaning, the Casatiello represented a cleaning out of the pantries- everything was all edible and all of the excellent quality- but it drew on those small quantities of food and cured meats that otherwise would not have been consumed.

Lasagna

$15 single portion

$67 Lasagna tray – Average 6/8 people

Ingredients:
LASAGNA SHEETS, GROUND BEEF, TOMATO SAUCE, MOZZARELLA CHEESE, PARMIGIANO CHEESE, ONION, GARLIC, SALT, BLACK PEPPERS, PARSLEY

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Production time 3-5 business days

semi-finished products

Description

Baked lasagna is a unique dish known all over the world. It is the Italian recipe par excellence with ancient origins. It is a first course consisting of a sheet of egg pasta cut into a rectangular shape, positioned in layers, and stuffed in various ways according to the typical recipe. The story tells that the lasagna was born in the Campania region between the 13th and 14th centuries where it was served in the famous court lunches. The dish was a great success, and its traces can be found in many European Renaissance cookbooks. From the 17th century on, baked lasagna gained popularity, until it assumed a fundamental role in the Carnival and Easter menus. Also very famous is Lasagne Alla Bolognese, a typical recipe from the Emilia Romagna region that has been popular all over the world for decades. It is a dish with a unique flavour, perfect for any occasion, where guests won’t leave a single bite on their plate.

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