Ingredients
Typical dishes of Casacalenda, Molise
Sausages and Preserved Meats
o Capacolla
o Salsiccia
o Soppressata
Pasta Dishes
o Fusilli al ragu [For recipe see Italy Revisited -- "X Italian Pasta Dishes"]
o Sagnetelle e fagioli [For recipe see Italy Revisited -- "X Italian Pasta Dishes"]
o Taccozze al pomodoro [For recipe see Italy Revisited -- "X Italian Pasta Dishes"]
o Maccheroni (bucatini) con la mollica [For recipe see Italy Revisited -- "X Italian Pasta Dishes"]
Meat Dishes
o Agnello cacio e uova [For recipe see Italy Revisited -- "X Italian Meat Dishes"]
Fish Dishes
o Baccala rrachenate (gratinato) [For recipe see Italy Revisited -- "X Italian Fish and Sea Food Dishes"]
Vegetable Dishes
o Pessente (insieme di 5 legumi cotti nella stessa pignatta di terracotta)
Dolce
o Caveciune (sfoglie ripiene di pasta di ceci) [For recipe see Italy Revisited -- "Calcioni"]
o Fiadoni [For recipe see Italy Revisited -- "Fiadone"]
o Fichi secchi, dried figs
o Pane di pasque [For recipe see Italy Revisited -- "Holiday Breads"]
o Screppelle (frittelle allungate di pasta del pane) [For recipe see Italy Revisited -- "Fritters"]
Wines
o Vino Biferno rosso
Directions
Exact quote from tourist brochure: "Prodotti enogastronomici e piatti tipici: salsiccia, soppressata, capacolla, fiadoni, pane di pasque, vino Biferno rosso, screppelle (frittelle allungate di pasta del pane), caveciune (sfoglie ripiene di pasta di ceci), fichi secchi, fusilli al ragu, sagnetelle e fagioli, taccozze al pomodoro, maccheroni (bucatini) con la mollica, agnello cacio e uova, baccala rrachenate (gratinato), pessente (insieme di 5 legumi cotti nella stessa pignatta di terracotta)."*
* Machine Translation by Google
"Food and wine products and dishes: sausage, soppressata, capacolla, Fiadone, Easter bread, red wine Biferno, screppelle (elongated pancakes pasta bread), caveciune (sheets of pasta stuffed with chick peas), dried figs, fusilli al ragu, sagnetelle and beans, tomato taccozze, macaroni (bucatini) with breadcrumbs, cheese and eggs, lamb, baccala rrachenate (gratin), pessente (set of 5 in the same vegetables cooked in earthenware pignatta)."
Notes
Please note that many traditional recipes from Casacalenda can be found on this website by checking out the various categories, e.g., "Cookies with Nuts," "Fiadone," "Italian Breads and Pizzas" etc. Some of the recipes come with long personal notes (e.g., screppelle, caragnoli, taralli, pane rustica and scanata), while others do not. |
