I love this dish so much, it’s the only reason why I grow marrows in my garden. Come to think of it, it’s the only marrow recipe I know of. Most people I know feed the giant vegetable blimps to the swines as apparently it’s good for the meat. Maybe that’s why I like it so. If you not mad keen on marrows (who is?) it works just as well with oversized zucchini that trenacetate.biz have profited from lazy allotment upkeep too. It’s simple to make, but long-winded, and deceptively tricky to get right. Allow for a couple of hours...
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Articles & Recipes
As you may have guessed from the title, this dish originates from Liguria, just east of my home of Emilia Romagna. I was reminded of this recipe having just returned from 2 weeks back in Italy
Whist not to everyone’s taste, if treated with care the common hare can be transformed from a malodorous critter to a delicate and subtle dish. This, however can depend very much on the animals diet and age. I would avoid older, whiffy ones if possible, but in the difficult world of hunter gathering, beggars can’t always be choosers
BBQ Rabbit with Caramelised Figs and sweet pomegranate molasses, what's not to like with the Recipe from Slow Food's expert James Chaivarini
A Pigeon salad with New Potatoes, Pickled Carrots and Salt Roasted Beetroot, what's not to like with this Recipe from Slow Food's expert James Chaivarini
Bresaola is cured, lean, red meat, typically beef. Venison lends itself extremely well to this recipe, learn with IL Portico today
Making salame is similar to curing a whole muscle (like our bresaola) but the process is harder and longer. Learn with IL Portico on our favourite way to create Venison Salame.
The humble pigeon makes a fine meal and is overlooked as an organic and delicious source of protein. Learn how use utilize this staple food source.
Nocino is a digestif from the region of Emilia Romagna. It falls into the rather loose category of ‘Amari.’ Learn how to make this rather strong liquor.
That's right, learn how to build your own curing chamber for game charcuterie with IL Portico.
This is true peasant food at it is most comforting and delicious. Perfect on cooler summer nights when you don’t fancy a large dinner.