Cozze Ripiene ~ Regione di appartenenza: Molise ~ Categoria di appartenenza: Antipasti ~ Ingredienti: cozze, olio extravergine d'oliva, aglio, prezzemolo, diavolillo , mollica di pane raffermo, formaggio pecorino grattugiato, sale e pepe ~ Preparazione: https://www.facebook.com/photo.php?fbid=221522851370877&set=a.210358612487301.1073741828.210336982489464&type=1&theater

Cozze Ripiene ~ Regione di appartenenza: Molise ~ Categoria di appartenenza: Antipasti ~ Ingredienti: cozze, olio extravergine d'oliva, aglio, prezzemolo, diavolillo , mollica di pane raffermo, formaggio pecorino grattugiato, sale e pepe ~ Preparazione: https://www.facebook.com/photo.php?fbid=221522851370877&set=a.210358612487301.1073741828.210336982489464&type=1&theater

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VENTRICINA - Abruzzo / Molise (talia) - is a sausage made from parts of the pig, as leg, shoulder, loin and bacon, cut into large pieces traditionally the knife about 2 inches

VENTRICINA - Abruzzo / Molise (talia) - is a sausage made from parts of the pig, as leg, shoulder, loin and bacon, cut into large pieces traditionally the knife about 2 inches

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Ventricina #molise #italy #eccellenza #food

Ventricina #molise #italy #eccellenza #food

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Scamorza cheese from the Molise region of Italy. Scamorza (Italian pronunciation: [skaˈmɔrttsa]) is an Italian cow's milk cheese, similar to mozzarella. Artisanal cheesemakers generally form the cheese into a round shape, and then tie a string around the mass one third of the distance from the top, and hang to dry.

Scamorza cheese from the Molise region of Italy. Scamorza (Italian pronunciation: [skaˈmɔrttsa]) is an Italian cow's milk cheese, similar to mozzarella. Artisanal cheesemakers generally form the cheese into a round shape, and then tie a string around the mass one third of the distance from the top, and hang to dry.

Caciocavallo del molise a favorite

Caciocavallo del molise a favorite

Molise

Molise

DOC and DOCG Map of Molise

DOC and DOCG Map of Molise

Pallotte cacio e uova molisane

Pallotte cacio e uova molisane

The cavatelli is a type of fresh pasta, very popular in the Molise and Apulia regions, and throughout the South of Italy. The cavatelli is a small shell-shaped pasta, formed by pressing your fingers into each piece of dough.

The cavatelli is a type of fresh pasta, very popular in the Molise and Apulia regions, and throughout the South of Italy. The cavatelli is a small shell-shaped pasta, formed by pressing your fingers into each piece of dough.

Caciocavallo Cheese

Caciocavallo Cheese

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