kitchen

Basic dough for stuffed bread

The basic dough is used throughout Campania for the preparation of leavened and baked stuffed bread, a recipe revisited by Nonna Claudia blog

The recipe of the Neapolitan stuffed bread sandwich comes from the rule of the kitchens of South Italy which says: do not throw anything away

The Viccio of Cilento or little doll with an Easter egg a stuffed bread like casatiello that was given as a gift to children or engaged couples

The Neapolitan Tortano is the brother of the casatiello, both are stuffed Easter bread with pork cicoli, salami, cheeses, pepper and eggs

Carnival roses are italian fried desserts with custard, elegant and colorful pastries also ideal for buffets, parties and convivial lunches

The chiacchiere is an Italian fried pastry of the Cilento’s Carnival, crumbly and crunchy excellent to eat alone but can be combine by creams

Cilento potato croquettes or Carnival Polpette it is the main food of this anniversary in addition to potatoes it has salami, eggs and cheese

Spaghetti with wild asparagus is a typical dish of Cilento a recipe that was born from the skill of its people in finding asparagus in natura

Nonna Claudia’s pie takes its name from the homonymous custard I made, a recipe with chocolate and rich in the flavors of Cilento in Italy

The Cilento ragu is the main condiment of homemade pasta, a dish always present in the homes, banquets and parties of the Cilento in Italy