by Mirko Emanuelli | 22 July 2012 | The Norcineries
Norcia truffle, Tuber melanosporum, Norcia’s prized black truffle is the specialty of Norcia’s cuisine, also called “the black gold.” For generations, beginning with grandfather Abraham, our family has been dedicated to the “quarry”...
by Mirko Emanuelli | 22 July 2012 | The Norcineries
Pecorino di Norcia, the typical cheese of the Nursina tradition is pecorino, made using only raw sheep’s milk. Sheep are raised in the unspoiled nature of the Sibillini Mountains and the skill of local expert cheesemakers make this unique cheese. It is possible...
by Mirko Emanuelli | 22 July 2012 | The Norcineries
Coppa di Norcia, a true delicacy, also known as coppa di testa, made by processing the meat that is mainly taken from the head of the pig, which is boiled for a long time in water. The seasonings are simple: salt, pepper and other natural flavorings, according to the...
by Mirko Emanuelli | 22 July 2012 | The Norcineries
Ricotta salata, an ancient product of nursina peasant tradition, ricotta salata originated as a remedy for not wasting the day’s fresh ricotta. Properly covered on the outside with bran (which decreases its moisture content) it is left to dry and can be sliced...
by Mirko Emanuelli | 22 July 2012 | The Norcineries
Lardo di Norcia, when in the past olive oil was a luxury and was reserved only for the “most important” condiments in its place pork lard was used. Today lard continues to be appreciated and used, to a lesser extent, however, as a condiment. Our recipe...
