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Baccala e cavolfiori gratinati "Arracanate" (Salt Cod with Baked Cauliflower, Breadcrums and Walnuts, Serving # 4)
Originated from: Riccia, Molise
Occasion:
Contributed by: Courtesy of Accademia Italiana Della Cucina, Delegazione di Campobasso, a cura del Delegato, Anna Maria Lombardi

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Ingredients

For recipe see Italy Revisited/"Italian Fish and Sea Food Dishes"



Directions




Notes

The recipe shown in this entry comes from the pamphlet entitled: "La Devozione di S. Giuseppe a Riccia (Ficette Familiglia Iapalucci). It was put together by the "Accademia Italiana Della Cucina, Instituzione Culturale della Repubblica Italiana, Delegazione di Campobasso," under the direction (a cura del Delegato) Anna Maria Lombardi. The feast day banquet was prepared and presented at the "Hotel Ristorante, "Iapallucci", C. da Escamare, 507 S.S. 21 - Riccia (CB) on the 28th of March 2010. For the introductory notes published in this pamphlet please see the category, "Lists of Traditional Foods from Molise" -- Saint Joseph's Day -- History -- Accademia Italiana Della Cucina." The entire menu presented at the Hotel Ristorante for the Feast Day of Saint Joseph can also be found in the same entry in this category. Photo: Mary Melfi.

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