Ingredients
Menu
La Tavola della Devozione di San Giuseppe a Riccia famiglia Iapalucci
1. Insalata di peperoni e pere sottaceto "'A cumposta'"
2. Spaghetti al sugo con polpettine di tonno
3. Spaghetti con mollica, noci e uva sultanina
4. Baccala a cavolfiori gratinati "Arracanate"
5. Baccala e cavolfiori fritti
6. Lenticchie "Lumiccule"
7. Fagioli
8. Peperoni ripieni "Peparule arrechjine"
9. Alici gratinate
10. Polpette di tonno fritte
11. Verdura mollicata "'A menestra mullecata'"
12. Alici fritte
13. Riso con il latte
14. Agrodolce "Ariedoce"
15. Insalata d'arance "'nzalata de cetrangule"
16. Biscotti con le uova "Mescotte che ll'ove'"
17. Calzoni "Cavezune"
Pane e vino
13 portate -- 19 pietanza
Directions
English translation
Menu
Table of Devotion to St. Joseph's "Riccia" family Iapalucci
1. Salad of bell peppers and pears (For recipe see Italy Revisited/"Italian Vegetable and Side Dishes")
2. Spaghetti with sauce with tuna balls (For recipe see Italy Revisited, "X Italian Pasta Dishes")
3. Spaghetti with breadcrumbs, nuts and raisins (For recipe see Italy Revisited, "X Italian Pasta Dishes")
4. Codfish with baked cauliflower (For recipe see Italy Revisited, "X Italian Fish and Sea Food Dishes")
5. Codfish and fried cauliflower (For recipe see Italy Revisited, "X Italian Fish and Sea Food Dishes")
6. Lentils (For recipe see Italy Revisited/"Italian Vegetable and Side Dishes")
7. Beans (For recipe see Italy Revisited, "X Italian Vegetable and Side Dishes")
8. Stuffed peppers (For recipe see Italy Revisited, X Italian Vegetable and Side Dishes")
9. Baked anchovies (For recipe see Italy Revisited/"Italian Fish and Sea Food Dishes")
10. Fried tuna balls (For recipe see Italy Revisited, "X Italian Fish and Sea Food Dishes")
11. Baked greens (For recipe see Italy Revisited/ "X Italian Vegetable and Side Dishes")
12. Fried anchovies (For recipe see Italy Revisited/"X Italian Fish and Sea Food Dishes")
13. Rice with milk (For recipe see Italy Revisited/ "Puddings and Creams")
14. Bittersweets (For recipe see Italy Revisited/ "Nougats")
15. Salad of Oranges (For recipe see Italy Revisited/ "Italian Vegetable and Side Dishes")
16. Biscuits made with eggs (For recipe see Italy Revisited/ "Taralli Dolci")
17. Calzoni, "Cavezune" (For recipe see Italy Revisited/ "Calcioni"
Bread and wine
13 courses -- 19 servings
Notes
This menu presented on March 28th 2010 at "Hotel Ristorante "Iapalucci" C.A Escamare, 507 S.S. 212 -- Riccia (CB) was contained in a pamphlet, entitled "La Devozione di S. Giuseppe a Riccia." It was published by the Accademia Italiana Della Cucina, Istituzione Culturale della Repubblica Italiana, Delegazione di Campobasso. The pamphlet contains all the dishes that were traditionally served for the Feast Day of St. Joseph in the town of Riccia, Molise. The pamphlet also includes the recipes for the dishes. The introductory notes to the pamphlet were written by Anna Maria Lombardi. For the notes see the previous entry entitled, "St. Joseph's Day -- History -- Accademia Italiana della Cucina." |
