#Antica Norcineria

[thepalladiantraveler]

Rome, as the saying goes, was not built in a day; nor a week, month or year for that matter. Like slow food, Caput Mudi, as she was called back in the day when the Caesars (Emperors) ruled the empire, learned to take her sweet time once she became the epicenter of the known world.

Augustus Caesar to Romulus Augustus aside, the Caesars of modern-day Rome are the varied staples of la cucina romana (the Roman kitchen). And, there is no better place in all of Rome to sample her bounty than along the cobblestone of Trastevere, the Eternal City’s quintessential neighborhood just across the Tiber River; and, there is no better way to do so than in the company of 11 other like-minded travel/foodie writers invited to experience Roma in the throes of winter on the third annual #WinterinRome blogging event.

This 72-hour, customized assaggio (taste) of the sights, sounds and savors of Rome is the brainchild of Linda Martinez, owner of The Beehive — an upscale hostel/budget boutique hotel conveniently located just two blocks from the Termini train station — and sponsored by a handful of English-speaking tour operators eager for our collective ink: BonAppetour, Personalized Italy, The Roman Guy, Context Travel and Eating Europe Food Tours, where our #WinterinRome narrative continues.

Led by Mimmo, our effervescent, expat guide from Philadelphia — and the owner/operator/lead singer of Tram Tracks, where food, wine and live classic rock combine to create a party atmosphere inside a rolling antique tram through the streets of Rome — we jump-start our early morning get-together with a cup of strong espresso taken at Berti’s Antica Caffetteria, our meet-up point along Via Natale del Grande, the first stop on a ten-stop, five-hour foodie tour of the Trastevere.

Quicker than you can say, “Caffe macchiato, per favore,” we move next door to Pasticceria Trastevere, home to the neighborhood’s revered bigne (cream puffs) filled with zabaglione cream that have been prepped by Signora Vera since the 1970s. The locals say they’re divine, and so do we.

Turning right onto Via di San Francesco, we enter into a world of hanging prosciutto (cured ham) and rounds of pecorino romano cheese the size of Pirelli radials at Roberto Polica’s Antica Caciara. A Trastevere institution since 1900, it’s where locals head when they need a cured meats/salami/cheese fix. We’re offered a sample of Roberto’s fine fare and it’s all hands on deck.

Best known by tourists for its nightlife, Trastevere is renowned for its hand-held street food, too. And, there’s none better than piping-hot supplì, deep-fried rice balls filled with mozzarella cheese and an optional tomato sauce. These lip-smackin’ morsels are served up morning, noon and night at I Supplì, a hole-in-the-wall snack joint along Via di San Francesco.

“In summertime,” intones Mimmo, “i romani head up to the Castello Romani hill towns to escape the city heat and to also enjoy one of the area’s signature dishes: porchetta.” He adds, “It’s a deboned pork belly, seasoned, rolled, skewered on a spit and roasted to perfection.” Well, it’s not summertime along Via del Natale Grande, but porchetta rules, regardless of the weather, at the Antica Norcineria delicatessen where proprietor Piero Tacozzilli serves up slices of his own farm-raised, slow-roasted, aromatic pork placed atop crunchy artisan bread. According to the man-on-the-street, Piero’s porchetta is the absolute best to be found anywhere in the city.

At the top of Via del Natale Grande we hang a left and stride into Piazza di San Cosimato’s open-air market. Mimmo gathers some fresh fruit from Concetta and Pietro’s stand, while plates of cheese are offered up from Adamo and Emiliano’s 700 delicatessen, so named because there are precisely 700 windows that look down upon the piazza from all of the surrounding buildings. Our short picnic in the square makes it six stops thus far, but our foodie tour through Trastevere doesn’t stop here.

Rumor has it that gourmet and organic gelato arrived on the scene in Rome courtesy of Fatomorgana, a chain of six gelaterie (ice cream parlors) located around the Eternal City. Offering fresh, natural gelato with a gourmet twist, Fatomorgana creates flavors not found anywhere else in the city: basil, walnut and honey, black rice and rosebuds, and chocolate with tobacco, to name a few. It’s a gelato-lover’s paradise at Via Roma Libera 11 as our party of 12 queues for a complimentary cone or cup of Fatomorgana‘s creations. Mmm.

Dessert taken, we now head for il pranzo (lunch). I know, it’s like placing the cart before the horse, but the carrot(s) that Mimmo dangles in front of us to keep us moving forward — past a group of elderly men playing cards, through Piazza Sant’Apollonia, and down a few winding, graffiti-tagged alleyways — is a duet of tried-and-true pasta dishes of Rome: cacio e pepe (cheese and pepper pasta) and rigatoni all’amatriciana (pasta tossed in a sauce made with pig’s cheek), served up quickly by Giovanni at Ristorante Casa Mia in Trastevere along Via della Rinella. The two dishes, prepped to perfection, along with glasses of DOC-rated wine, are just delightful. SALUTE!

Eight down and only two more stops to make, we’re off to see how the cookie crumbles at Innocenti, a family-run, artisan biscotti house that’s been serving up these tasty, twice-baked sweets along Via della Luce since 19-and-29. According to Stefania, the latest Innocenti to prep the dough and run the huge oven, “If you ate our cookies 50 years ago, they taste more or less the same today.” Displaying a tray of just-baked goodies, she adds, “Artisan products like ours require quality ingredients; but, honestly, the most important ingredient is love.”

And we end our foodie tour of Trastevere on a high note as we stroll up narrow Vicoli dell’Atleta and enter a stately house, accented by a loggia and columns, that once served as an 11th century Jewish synagogue, but now is home to Spirito di Vino, an award-winning restaurant that contains Rome’s most ancient wine cellar. According to owner Romeo Catalani, “The cellar pre-dates the Colosseum, which was officially opened in 80 A.D., by some 160 years.” Born-on-dates aside, we tour the cellar way down below, containing fine wines from around the world, then return above ground for a dish of Chef Eliana’s superlative creme brûlée and a glass of sweet vin santo.

For complete information on Eating Europe Food Tours, including four guided tours, cookery classes and wine-tastings around Rome, just log on to their website HERE.

See you in Piazza Colonna when the sun goes down as #WinterinRome continues with a cocktail tour along the cobblestone with The Roman Guy.

©ThePalladianTraveler

_________________________________________________________________

Winter in Rome: A Foodie Tour through Trastevere Rome, as the saying goes, was not built in a day; nor a week, month or year for that matter.

[ilghiottonedinaticchionipaolo]

I Tarallini al Peperone Crusco. Fatti con farina di grano duro Italiano al 100% nel rispetto della più antica tradizione, cotti al forno e non sottoposti ad alcun processo di bollitura. Buona cena a tutti. Paolo Naticchioni Il Ghiottone #naticchionipaolo #paolonaticchioniilghiottone #ilghiottone #salumeria #norcineria #gourmet #salumeriaitaliana (presso Paolo Naticchioni Il Ghiottone) https://www.instagram.com/p/CGF5xVFKrPv/?igshid=4h3ukymghhjb

[baccoperbaccoit]

Salame di Norcia #BpBItalia degustare I Grandi prodotti del #madeinitaly Da #Norcia dove abbiamo acquistato direttamente nel Laboratorio della #Norcineria #fratelliansuini #Viaggiatoridelgusto #baccoperbaccoit #baccoperbaccoitalia #bpbumbria #viaggiareinitalia #turismo #turismoenogastronomico (presso Antica Norcineria Fratelli Ansuini) https://www.instagram.com/p/CD5a36KIA4E/?igshid=7s0sa4g0vs2z

[pasqualepace-blog]

Vignaioli Naturali di Tiziana Gallo a Roma, da sempre una delle degustazioni più interessanti a cui partecipare, ecco i miei migliori otto assaggi. Con Michele Guarino, Tenuta Lenzini, Gabriele Occhetti, Fenocchio Claudio, Angelo Di Grazia, Mattia Antoniotti, Riccardo Baldi, Damiano Ciolli, Marco Cosmos, Andrea Occhipinti, Lorella Reale, Valter Mattoni, Francesco Loreti, La Formaggeria Roma, Antica Norcineria Sebastiani, Norcineria Sebastiani, ecc.ecc. Il Gourmet Errante.

[calopepe]

La settimana del Gusto Salsicciamo

La settimana del Gusto Salsicciamo

La settimana del Gusto Salsicciamo Salsicciamo

Con il tradizionale incontro, Salsicciamo all’ Antica norcineria Battaglia si conclude La settimana del Gusto, Appendice a Maredivino 2018, non servono tante parole vi inserisco solo qualche foto.

calogero@peperonciniedintorni.it https://www.facebook.com/PeperoncinieDintorni?ref=hl http://peperonciniedintorni.giallozafferano.it https://plus.google.com/u…

[carnevali]

⌚20:00 ~ BUONA CENA ✰ con il CAPPELLO DEL PRETE, è un salume tradizionale Emiliano, tipico della bassa Piacentina, bassa Parmense e bassa Reggiana, un insaccato a forma triangolare che ricorda il cappello a tre punte usato un tempo dai preti, preparato con la spalla del maiale sia per la carne insaccata che per la cotenna di rivestimento. Si consuma ben caldo, previa bollitura lenta di almeno quattro ore. Di antica origine, già diffusa nella tradizione della norcineria emiliana del Cinquecento. Riconosciuto Prodotto Agrolimentare Tradizionale PAT

🔍 Sono appassionato ricercatore e divulgatore “NoProfit” della sorprendente varietà e bellezza del patrimonio gastronomico italiano, unico al mondo🍴🇮🇹 Seguimi anche su: ↻ https://www.facebook.com/IlBuongustaioCurioso/ ↺ https://www.instagram.com/carnevaliluigi/ ↺ https://www.facebook.com/carnevaliluigi/ ↻ https://twitter.com/luigicarnevali ↻ https://it.linkedin.com/in/luigicarnevali ↺ https://www.facebook.com/groups/terredilambrusco/ ↺ https://it.pinterest.com/luigicarnevali/ ↻ https://plus.google.com/u/0/+LuigiCarnevali ↺ https://carnevali.tumblr.com/

🎯 #AccademiaItalianaDellaCucina #AssociazioneItalianaSommelier#CucinaItaliana #ProdottiTipici #PiattiItaliani #PiattiTipiciRegionali#CiboItaliano #CucinaMediterranea #BontaItaliane #MangiarBene#ItalianFood #official_italian_food #ItalyFoodporn #ItalianKooking#PiattiTipici #TopItalianFood #FoodLovers #FoodLove #Recipe#FoodPassion #Gastronomy #ItalianFoodBloggers #Gourmet #Foodie#FoodBlogger #ilBuongustaioCurioso #CarnevaliLuigi

[emt-iwrite]

Un buon modo per #scongiurare un #venerdì17, per di più #palindromo, è visitare il #tempio della #porchetta! 😋 . . . . . . . . . . . #porchettatime #onlydeboccabona #porchettasandwich #tastyfood #anticanorcinerialattanzi #norcineria #mastronorcino #foodpicforfoodies #italianfoodlovers #paninoconlaporchetta #italyfoodporn #italyfoodpork #porchettacalda #buonpranzoatutti😋 #foodgasmic #yummy😋 #foodgasm #foodstagram (presso Antica Norcineria Lattanzi)

[livingalifeincolour]

New Post has been published on Living a Life in Colour

New Post has been published on http://www.livingalifeincolour.com/roman-delights-gnocchi-alla-romana/

Roman delights - gnocchi alla romana

Campo dei Fiori market

We had an amazing family trip to Rome and Abruzzo a couple of weeks ago. I wandered the streets of Rome at dawn drawn to the Campo dei Fiori market. If ever there was a doubt that autumn had arrived, the market would negate any lingering skepticism as it was in full bloom with every shape and hue of pumpkin, mushrooms, baskets of chestnuts, ruby red pomegranates, fragrant bergamot and delicate orange persimmons/sharon fruit. Unfettered by small children or a proper husband (all discouraged by the early hour) I felt free to gape at the displays of vegetables and fruit. 

Typical display with Roman broccoli in front and puntarelle (a type of chicory well loved by Romans)

Pomegranates

Orelli, a butcher famous for its abbacchio (milk-fed lamb)

And while it is true that part of the market caters to tourists with its displays of limoncello, olive oil and an array of dried herb mixes, the market is indisputably seated in an area rich with long-established food shops. Orelli, a traditional butcher famous for abbacchio (milk-fed lamb), used in the famous Roman dish abbacchio alla romana (lamb stewed with rosemary, garlic, chilli and anchovy), is nearby. On the square itself sits Antica Norcineria Viola with its traditional selection of sausages, coppiette (sort of a jerky made from pork), salamis, prosciutto, zampone (a cured sausage encased in a pig’s trotter), etc. A couple minutes walk takes you to many many other wonderful food shops like Antico Forno Roscioli, a bakery which makes Roman pizzas, traditional breads and superb cakes and pastries, and its nearby cafe offering traditional Roman delights. 

Abbacchio scottadito (grilled lamb chops)

Cacio e pepe (pasta with pecorino cheese and black pepper)

My list of favourite Roman dishes is a very long one: mozzarella in carrozza (sort of a deep-fried cheese sandwich), supplì (rice croquettes with mozzarella cheese), carciofi alla giudia (deep-fried artichokes), cacio e pepe (pasta with pecorino cheese and black pepper), carbonara (needs no explanation), abbacchio (milk-fed lamb grilled or stewed), stracchetti (fried thinly shaved beef), saltimbocca (veal escalope fried with prosciutto and sage), carciofi alla romana (braised stuffed artichokes), puntarelle chicory and gnocchi all romana (semolina discs baked with Parmigiano-Reggiano and butter). Now that the weather is starting to turn bitterly cold, a hot oven makes a warm and cosy house. Here is the recipe for creamy semolina slices baked until golden topped with butter and melted Parmigiano-Reggiano cheese.

Gnocchi all romana (semolina slices baked with Parmigiano-Reggiano) –Lazio

Some chopped ham can be added to these, if desired, at the same time as the eggs are added. The dish can be prepared in advance and baked just before it is to be served. For step-by-step illustrated instructions, click here.

1 litre milk

400 grams semolina 

2 egg yolks

100 grams Parmigiano-Reggiano cheese, finely grated

75 grams butter, melted

Sea salt

Preheat the oven to 200C.

Bring the milk to boil in a large pot. When boiling, sprinkling in the semolina in a little at time (this method is called adding it like “rain” in Italian). Keep cooking, stirring constantly over low heat until the mixture firms up and comes away from the sides of the pan, about 20 minutes. Beat in the egg yolks, 10 grams of salt and half of the cheese.

Traditionally, this mixture would be spread while hot across a wet plate or sheet pan to a thickness of 5 to 10 mm and allowed to cool. It would then be cut into squares or discs (using a cookie cutter or wet glass). I find that by cutting circles, this leaves a lot of excess waste. Instead, I prefer to pour it while tepid onto parchment paper and roll it up so that it is about 4 cm in diameter. I secure the paper with toothpicks or clips.  When cool, put the roll in the refrigerator to firm up further. When firm, I unroll the paper and slice the semolina into 1 cm discs. However, they won’t be perfectly round like they would be if you used a cup. Either method is fine.

Grease a baking tray and add the semolina discs, drizzling butter over and overlapping them in a single layer. Pour any remaining melted butter evenly over the top and sprinkle the remaining cheese over top. Bake for 10-20 minutes until golden.

[thepalladiantraveler]

Rome, as the saying goes, was not built in a day; nor a week, month or year for that matter. Like slow food, Caput Mudi, as she was called back in the day when the Caesars (Emperors) ruled the empire, learned to take her sweet time once she became the epicenter of the known world.

Augustus Caesar to Romulus Augustus aside, the Caesars of modern-day Rome are the varied staples of la cucina romana (the Roman kitchen). And, there is no better place in all of Rome to sample her bounty than along the cobblestone of Trastevere, the Eternal City’s quintessential neighborhood just across the Tiber River; and, there is no better way to do so than in the company of 11 other like-minded travel/foodie writers invited to experience Roma in the throes of winter on the third annual #WinterinRome blogging event.

This 72-hour, customized assaggio (taste) of the sights, sounds and savors of Rome is the brainchild of Linda Martinez, owner of The Beehive — an upscale hostel/budget boutique hotel conveniently located just two blocks from the Termini train station — and sponsored by a handful of English-speaking tour operators eager for our collective ink: BonAppetour, Personalized Italy, The Roman Guy, Context Travel and Eating Europe Food Tours, where our #WinterinRome narrative continues.

Led by Mimmo, our effervescent, expat guide from Philadelphia — and the owner/operator/lead singer of Tram Tracks, where food, wine and live classic rock combine to create a party atmosphere inside a rolling antique tram through the streets of Rome — we jump-start our early morning get-together with a cup of strong espresso taken at Berti’s Antica Caffetteria, our meet-up point along Via Natale del Grande, the first stop on a ten-stop, five-hour foodie tour of the Trastevere.

Quicker than you can say, “Caffe macchiato, per favore,” we move next door to Pasticceria Trastevere, home to the neighborhood’s revered bigne (cream puffs) filled with zabaglione cream that have been prepped by Signora Vera since the 1970s. The locals say they’re divine, and so do we.

Turning right onto Via di San Francesco, we enter into a world of hanging prosciutto (cured ham) and rounds of pecorino romano cheese the size of Pirelli radials at Roberto Polica’s Antica Caciara. A Trastevere institution since 1900, it’s where locals head when they need a cured meats/salami/cheese fix. We’re offered a sample of Roberto’s fine fare and it’s all hands on deck.

Best known by tourists for its nightlife, Trastevere is renowned for its hand-held street food, too. And, there’s none better than piping-hot supplì, deep-fried rice balls filled with mozzarella cheese and an optional tomato sauce. These lip-smackin’ morsels are served up morning, noon and night at I Supplì, a hole-in-the-wall snack joint along Via di San Francesco.

“In summertime,” intones Mimmo, “i romani head up to the Castello Romani hill towns to escape the city heat and to also enjoy one of the area’s signature dishes: porchetta.” He adds, “It’s a deboned pork belly, seasoned, rolled, skewered on a spit and roasted to perfection.” Well, it’s not summertime along Via del Natale Grande, but porchetta rules, regardless of the weather, at the Antica Norcineria delicatessen where proprietor Piero Tacozzilli serves up slices of his own farm-raised, slow-roasted, aromatic pork placed atop crunchy artisan bread. According to the man-on-the-street, Piero’s porchetta is the absolute best to be found anywhere in the city.

At the top of Via del Natale Grande we hang a left and stride into Piazza di San Cosimato’s open-air market. Mimmo gathers some fresh fruit from Concetta and Pietro’s stand, while plates of cheese are offered up from Adamo and Emiliano’s 700 delicatessen, so named because there are precisely 700 windows that look down upon the piazza from all of the surrounding buildings. Our short picnic in the square makes it six stops thus far, but our foodie tour through Trastevere doesn’t stop here.

Rumor has it that gourmet and organic gelato arrived on the scene in Rome courtesy of Fatomorgana, a chain of six gelaterie (ice cream parlors) located around the Eternal City. Offering fresh, natural gelato with a gourmet twist, Fatomorgana creates flavors not found anywhere else in the city: basil, walnut and honey, black rice and rosebuds, and chocolate with tobacco, to name a few. It’s a gelato-lover’s paradise at Via Roma Libera 11 as our party of 12 queues for a complimentary cone or cup of Fatomorgana‘s creations. Mmm.

Dessert taken, we now head for il pranzo (lunch). I know, it’s like placing the cart before the horse, but the carrot(s) that Mimmo dangles in front of us to keep us moving forward — past a group of elderly men playing cards, through Piazza Sant’Apollonia, and down a few winding, graffiti-tagged alleyways — is a duet of tried-and-true pasta dishes of Rome: cacio e pepe (cheese and pepper pasta) and rigatoni all’amatriciana (pasta tossed in a sauce made with pig’s cheek), served up quickly by Giovanni at Ristorante Casa Mia in Trastevere along Via della Rinella. The two dishes, prepped to perfection, along with glasses of DOC-rated wine, are just delightful. SALUTE!

Eight down and only two more stops to make, we’re off to see how the cookie crumbles at Innocenti, a family-run, artisan biscotti house that’s been serving up these tasty, twice-baked sweets along Via della Luce since 19-and-29. According to Stefania, the latest Innocenti to prep the dough and run the huge oven, “If you ate our cookies 50 years ago, they taste more or less the same today.” Displaying a tray of just-baked goodies, she adds, “Artisan products like ours require quality ingredients; but, honestly, the most important ingredient is love.”

And we end our foodie tour of Trastevere on a high note as we stroll up narrow Vicoli dell’Atleta and enter a stately house, accented by a loggia and columns, that once served as an 11th century Jewish synagogue, but now is home to Spirito di Vino, an award-winning restaurant that contains Rome’s most ancient wine cellar. According to owner Romeo Catalani, “The cellar pre-dates the Colosseum, which was officially opened in 80 A.D., by some 160 years.” Born-on-dates aside, we tour the cellar way down below, containing fine wines from around the world, then return above ground for a dish of Chef Eliana’s superlative creme brûlée and a glass of sweet vin santo.

For complete information on Eating Europe Food Tours, including four guided tours, cookery classes and wine-tastings around Rome, just log on to their website HERE.

See you in Piazza Colonna when the sun goes down as #WinterinRome continues with a cocktail tour along the cobblestone with The Roman Guy.

©ThePalladianTraveler

_________________________________________________________________

Winter in Rome: A Foodie Tour through Trastevere Rome, as the saying goes, was not built in a day; nor a week, month or year for that matter.

[aletheiaonline]

Ministero Salute: ritirato dal mercato insaccato coppa di testa per rischio microbiologico Ministero Salute: ritirato dal mercato insaccato coppa di testa per rischio microbiologico E' per il rischio microbiologico derivato dalla presenza di Listeria monocytogenes, un batterio solitamente presente nel suolo, sull'acqua e nella vegetazione, che è stato ritirato un lotto di Coppa di Testa sv arrosto Antica Norcineria F.lli Ansuini snc dal mercato per opera del Ministero della salute.

[adocnazionale]

Richiamo Prodotti: coppa di testa "Antica Norcineria F.lli Ansuini"

Richiamo Prodotti: coppa di testa “Antica Norcineria F.lli Ansuini”

+++Attenzione richiamo prodotti, rischio LYSTERIA+++

Il Ministero della Salute ha notificato il richiamo, da parte dell’operatore Antica Norcineria F.lli Ansuini snc, dei seguenti prodotti:

Coppa di Testa (Lotto 17/039), confezione sottovuoto da 300gr. e da 3000gr. per presenza di Lysteria Monocytogenes

IL PRODOTTO NON VA CONSUMATO. Se acquistato va riconsegnato al punto vendita.

[manifestocarnivoro]

LA PITINA DELLA VAL TRAMONTINA

Prodotto tipico friulano e presidio Slow Food, la pitina è un insaccato fatto con carne di pecora, montone o capra tritata finemente e compattata a forma di polpetta. In passato veniva preparata anche con carne di capriolo, camoscio o altra selvaggina di montagna. Ancora oggi è avvolta da un sottile strato di farina di mais affumicata circa due giorni al fogher, sotto la cappa o sulla mensola del camino, esposta al fumo odoroso di legni di faggio, nocciolo e ciliegio.

Nata dalla necessità di conservare cibo e selvaggina, a differenza di altri prodotti della norcineria la carne macinata non era insaccata in budelli né in altri involucri e il procedimento di lavorazione non richiedeva particolari attrezzature così che si poteva produrre anche in montagna e lontano dalla malga. Oggi sono rimasti pochi produttori di questa rarità. Tra questi Filippo Bier, dell’omonima macelleria di Meduno (PN) e responsabile dei presidi Slow Food del Friuli Venezia Giulia.

Fresca, dopo 30 giorni di stagionatura, la pitina può essere mangiata cotta, affettata e appena scottata in aceto, oppure rosolata leggermente in burro e cipolla e servita con la polenta. È ottima anche con un minestrone di patate o cotta in latte di vacca appena munto. La ricetta più antica la vede cotta in brodo di polenta e aromatizzata con ginepro e rosmarino. Dopo 60 giorni di stagionatura è un gustoso insaccato da mangiare a fette con il pane o presentato su saporiti taglieri in abbinamento a qualche ottimo calice di vino friulano.

Fonte: “La Pitina della Val Tramontina” di Massimiliano Rella, Eurocarni 4/17