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Ricordiamo alla gentile clientela che la ristorazione è aperta solo per gruppi e cerimonie
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Traditional gastronomy Irpina


Irpina the kitchen was a kitchen and is essentially a poor start from the bread, in fact still in the Napoleonic era, the wheat bread was the prerogative of the rich that, in Avellino, I ate the whole year.

Very different, however, were the consumption of "poor peasants", who use them but most eat only "frumentone (maize), doing well with it the polenta seasoned with pork fat derived from fat pig. This practice gave us the bread of rye, corn bread, bread with chestnut flour and homemade "pizza rind 'or chinch" that was eaten along with vegetables.


Cooking Irpina, as well as poor, Naples has suffered not a little influence, standing out, however, for a strong use of herbs and wild herbs. Unique aromas affected positively the particular characteristics of the territory and a favorable climate that lead to its growth abundant.

Not by chance, until the postwar housewives Irpinian plan their everyday cooking based on the collection of seasonal vegetables and herbs that grew wild and they went to search the fields and mountains. This is because, although they had available to their animals, they could not divert the revenue that came from their sale, the thin household budget. Because the meat that appeared on the tables of the poorer classes, until a few decades ago, was only and only in offal and offal that farmers are "free" in negotiations regarding the sale of animals. This well explains why the abundance of dishes made of vegetables! Of all remember the "mallone" which consists of leaves boiled turnips and pass again in a pan with garlic, pork fat and lard, after having mixed with mashed potatoes.

Recall also the "married soup", by embodying the combination of 5 different wild vegetables, beans, ear and foot removed from the salting of pork and pork bones several previously always salty.


Do not abound, of course, dishes of fish, but that does not impoverish the table irpina that the lack of fresh fish is able to compensate in various ways with the preparation of salt cod, the cod, smoked herring, which was customary peasant hanging from the ceiling for rub two slices of stale bread, and flavoring to make them more attractive.


For the above reasons irpina eating tradition gives us some famous dish based on guts, t ra All "mugliatielli" (entrails of lamb wrapped in intestines), the "tonacelle" (a kind of meatballs pork liver) the "beggar" (pork sausage with pork innards), The " 'nnoglia" (sausage made with all the leftover of the preparation of meats, including parts of the intestine), the "frittole" (what is left from frying the bacon), the "fried" (pork offal soup, tomatoes and pickled peppers round).

Was used for seasoning, and is still used for those who have no dietary problems, the "nzogna" (pork fat or lard) created by the burning of fat pork, seasoning that has been largely replaced by the oil.


They also changed the utensils used in cooking: in the past they used copper tools, pottery and wood, a material that gives great flavors to foods, but today with the new regulations which tools were banned and replaced steel.


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