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Padula: oregano, sun and mountains

E 'the scent of oregano mountain accompanying the memories of this summer, I brought with me, at least 20 packs, bought at the fair ... Tomusso its essence is widespread in my house, talking, every time he spins in the air, in dialect lucano.Ed is here ... now ... to show the gastronomic tours and I have followed Michael and we would like to share with you.

Route 1,

Padula (SA)

Being in Campania, we open with the symbol of this beautiful area even if the territory Padula is on the border with Basilicata and traditions, language and cuisine are Lucan

This is excellent pizza baked in the "woodpecker" and is called "Pizza Dr. Sirignano" tall, soft inside and crunchy on the outside, buffalo mozzarella, fresh tomatoes and basil ...

and here is the pasta with the algae grew in the picture ... but is widespread in homes the practice of "'mbuttunato" with "courgette" that the zucchini flowers. Two elements

Prince ... truly sublime .... am the bread, made with more traditional methods and natural yeast, baked in a wood that retains its flavor for weeks and lends itself to a thousand preparations ....

... and cheese, just as sublime that arise from the milk of cow and sheep ; reared in the pastures at high altitude, the plateau of Mandra

Caciocavalli, ricotta, pecorino, cacioricotta, mozzarella unparalleled ...

with which to make maybe the bruschettone to scream ....

or to taste a little time ...

hand-made pasta "by Giulini, family-run restaurant near the entrance of the Certosa and dragged fusilli with tomato sauce

chops and the mythical ...

Excellent flow rates of the restaurant - tipicheria "Casket" a 'Vessel, Fasulo past'e like this ....

the "Ciambotto" made with peppers, eggplant, stewed potatoes, produced in Vallo di Diano ...

the friggitelli ....

to 'pizza' Patan, a delicious and flavorful gato ...

the 'mixed grill grilled ....

conclude with the sweet and juicy fruit that we picked up along the road between Padua and white sand and a traditional dessert: the sweet pudding

Pere

mulberry ...

I did not take the photo of our black pudding, I'm sorry, I put this site taken by

http://tropeaperamore.myblog.it/ archive/2010/02/14/torta-di-sanguinaccio-di-maiale.html ,che è proprio uguale,almeno come presentazione....

 

PS:Io che  provengo dalla Toscana non avevo mai sentito parlare di una minestra semplice ,fatta  con le punte ,le foglie tenere  i fiori  degli  zucchini e le patate,quindi ve la segnalo,nel caso che  qualcuno non la conoscesse come me...è un altro tipo di  ciambotta ... una delicatezza unica.Silvana,la sorella di Michele la cucina divinamente.

append a specialty of the Vallo di Diano and in particular of Padula, the brawn participating in the contest "Friends of the Pig" Deborah's blog "Diary of my kitchen."

http://diariodellamiacucina.blogspot.com/p/amici-del-porcellino.html

Sitratta a

smoked sausage seasoned with at least 40 days, whose size is around 5-8 cm. in diameter and 10-15 in length and must be kept in glass jars in oil.
Ingredienti :
carne e budello naturale suino
olio extravergine d’oliva
 sale
vino e
spezie

La carne suina  viene triturata e miscelata con  il sale e gli aromi naturali . L'impasto viene asciugato all'aria dopo essere stato posto in una specie  di panieri in fibra naturale e insaccato in  budelli naturali  di suino. Dopo questa fase viene affumicata con legna ed infine conservata in vasetti  appena oliati con olio  extravergine di oliva.

Un'altra immagine per Debora: maiale  e salsiccia  argentina allo spiedo,cucinati lentamente nel cuore della Certosa di padula durante la notte della "taranta"