Meat/Carne | All Things Sicilian And More

COSTATE DI MAIALE RIPIENE: STUFFED PORK CHOPS FROM RAGUSA, SICILY

Costate di maiale ripiene, stuffed pork chops from the province of Ragusa in south-eastern Sicily, are an example of a unique regional cooking tradition built around the local produce – pork, offal, cheese and in modern times, the skills of the butcher.

Thick, bone-in pork chops are opened a libro – like a book – generously filled, sewn closed and slowly cooked with red wine and broth.

It is a substantial dish that says something about the food culture of this distinctive part of Sicily.

Ragusa and the Monti Iblei

Ragusa in Sicily is both the name of the city and of the surrounding in southern Sicily, includes towns like Ragusa, Modica, Scicli, and Chiaramonte Gulfi. It’s located in the island’s southeast corner. Much of the province lies on the Hyblaean Plateau, a limestone landscape with rolling hills, valleys, and deep ravines known as the Monti Iblei.

The area is different in some respects from the more familiar image of Sicily. Its pastoral and agricultural economy has produced a cuisine with a particularly strong association with cattle, pork, lamb, cheeses, offal, filled breads and substantial festive meat dishes.

Cattle raising and dairy farming have long been important. The renowned Ragusano DOP is a firm, stretched-curd cow’s-milk cheese, traditionally formed into large rectangular blocks and aged. Ricotta, provola and other dairy products are also deeply embedded in the local cuisine.

Sicilian cuisine developed from a strong culture of farming, livestock raising and home preservation. Meat and dairy are comfortably paired with vegetables, pulses, olive oil and wheat.

Agriculture has changed, too. In Sicily, serre are greenhouses used for intensive cultivation, particularly common in the south-east around Ragusa, Vittoria and the coastal plain. Usually covered with plastic rather than glass, they provide protected growing conditions for tomatoes, peppers, aubergines and other vegetables that are grown all year round. These have become a distinctive feature of the modern agricultural landscape.

Pork and the Food of My Father’s Family

My father’s family lives in Ragusa, a city and surrounding countryside I have visited numerous times. The region has a particularly strong reputation for pork and traditional meat cookery:

The region is renowned for its pork and traditional meat cookery, particularly hearty dishes in which very little of the animal is wasted.

Cotenne, strips of pork rind, for example, may be added to pork, often still on the bone, to enrich the flavour and texture of a slow-cooked tomato sauce for pasta. Sausages also are popular in this area and added. Pork and rind are also used to make stock for particular minestre and brothy pasta dishes, including the local specialty made with kohlrabi.

Then there is gelatina di maiale, also known locally as zuzzu or liatina. This is a traditional jellied pork preparation made from the pig’s head, including the tongue, with additional meat and plenty of rind to provide the natural gelatine.

My elderly aunt, an exceptional cook who taught me so much about Sicilian food, once made gelatina for me. She died several years ago and, these days, the extended family is quite happy to buy it from one of the many butchers who still make it. The butchers of Chiaramonte Gulfi are renowned as some of the best in the region for making gelatina.

These are intensely local dishes and sometimes seem surprisingly different from the familiar “Sicilian” repertoire presented elsewhere on the island or in general Italian cookbooks.

Costate di Maiale Ripiene — Stuffed Pork Chops

The traditional local speciality is am discussing is costate di maiale ripiene — stuffed pork chops particularly associated with Chiaramonte Gulfi.

These are no ordinary pork chops. They are cut very thick, approximately alte due dita, two fingers thick and opened like a book, while the bone is left attached.

The filling is generous: minced or finely chopped pork, pork liver, fresh caciocavallo, hard-boiled egg and slices of local salami. In effect, the dish brings together many of the characteristic flavours of the region within a single pork chop.

Once filled, the chops are closed and sewn so that the filling cannot escape during cooking.

Traditionally, they may be browned in strutto (lard), although oil is mush more commonly used today, then braised with onion, red wine and broth until tender.

The younger members of my father’s family purchase them from a trusted butcher. I have eaten costate ripiene cooked in the traditional braised way and also roasted over a rustic wood fire. Both were exceptionally good.

This is an integral part of the cooking tradition. The dish has not only been passed down as a homemade recipe but also represents the culture of the butcher shop. The butcher expertly cuts, fills and prepares the meat, while the customer brings it home to cook.

A Dish That Belongs to the region

What appeals to me most about costate di maiale ripiene is that the dish makes complete sense when viewed within the food culture of Ragusa.

The pork and liver reflect the traditional use of the whole animal; the caciocavallo speaks of the region’s strong dairy culture; the salami belongs to its macelleria tradition; and even the sewing of the chop tells us something about an older style of cooking in which time, skill and economy were taken for granted.

It may seem an elaborate pork chop, but it is also a small expression of the agricultural and culinary landscape of the Monti Iblei.

Stuffed Pork tradition in Italian Cooking

Thinking about costate ripiene reminded me of a Tasting Australia event I attended in Adelaide, led by renowned Western Australian butcher Vincenzo Garreffa, founder of famous butchery called Mondo di Carne (now called Mondo).

During the event, Vincenzo demonstrated the preparation of various smallgoods and also made porchetta.

Porchetta varies considerably across central Italy. Garlic, rosemary, fennel and other herbs appear in different combinations according to place and tradition; sage is also found in some versions. Pork liver and other offal may be included, adding richness and a more robust flavour.

He boned a piglet and filled it with pork fillets, blanched almonds, pork liver, garlic, rosemary, fennel seeds, salt and pepper before rolling and securing it for roasting.

After the initial shock of seeing a whole little pig boned, filled, trussed and squeezed between racks into the oven, we all agreed at the end that the aroma, and eventually the taste was wonderful.

An Italian Tradition of Stuffing Meat

Stuffing meat seems to be one of those lasting Italian approaches to cookery:

open it → season or fill it → close, tie, sew or roll it → cook it.

At one extreme is the whole pig used for porchetta. At the other are smaller preparations such as costate ripiene.

Other examples include arrosti ripieni (stuffed roasts), lonza farcita (stuffed pork loin), braciole (stuffed meat rolls), involtini (small meat rolls), falsomagro (Sicilian stuffed rolled beef) and numerous intensely local variations.

Despite regional differences, the underlying principle remains remarkably consistent: meat is wrapped around, folded over or opened to contain a seasoned filling, turning modest ingredients into something more substantial, flavourful and celebratory.

Anna Pomar’s RECIPE FOR Costate di Maiale Ripiene

I have several cookbooks on Sicilian cuisine, many of which are written in Italian and purchased in Sicily. However, it has been difficult to locate a recipe. The reason that it is absent is probably because it is a unique local dish distinct from the more familiar Sicilian recipes, and is therefore absent from general Sicilian or Italian cookbooks.

The recipe I found is from Anna Pomar’s La Cucina Tradizionale Siciliana., a book given to me by my cousin Rosetta who lives in Ragusa.

The cover describes the book as a collection of recipes representing lost flavours and often-forgotten traditions.

Pomar identifies costate di maiale ripiene as a famous speciality of Chiaramonte Gulfi, which, because of this speciality, had become “una delle mete predilette dei buongustai siciliani” — one of the favourite destinations of Sicilian gourmets.

That alone tells us something about the reputation these awe-inspiring stuffed pork chops.

It is only fair that I present the recipe, with the Italian version first followed by the English.

THE RECIPES in Italian and English

Italian – Costate di Maiale Ripiene

Questa ricetta è tratta da La Cucina Tradizionale Siciliana di Anna Pomar. L’autrice presenta le costate di maiale ripienecome una famosa specialità di Chiaramonte Gulfi, “divenuto per la sua specialità una delle mete predilette dei buongustai siciliani”.

Ingredienti

6 costate di maiale
200 g di carne di maiale tritata
200 g di fegato di maiale
50 g di salame
100 g di caciocavallo fresco
2 uova sode
1 cipolla nuova
1 bicchiere di vino rosso
olio
brodo, quanto basta
sale e pepe

Preparazione

Le costate di maiale dovranno essere piuttosto doppie e aperte a libro. Non si dovrà però togliere loro l’osso.

Preparate un impasto con la carne tritata, il fegato sminuzzato, sale, molto pepe e un sorso di vino rosso. Ponetene un cucchiaio fra le due fette di ogni costata, insieme al formaggio fresco, alle uova sode e al salame affettati.

Richiudete le costate e cucitele in modo che il ripieno non fuoriesca.

Soffriggete in un tegame la cipolla grattugiata con l’olio, aggiungete le costate, sfumate con il vino e coprite con il brodo. Lasciate cuocere, coperte, per circa un’ora.

Servite con un contorno di riso condito con il sugo della carne e pezzetti di fegato.

English – Stuffed Pork Chops- Costate di Maiale Ripiene

Ingredients

6 thick bone-in pork chops
200 g minced pork
200 g pork liver
50 g salami
100 g fresh caciocavallo
2 hard-boiled eggs
1 fresh young onion
1 glass red wine
Olive oil
Broth, as required
Salt and plenty of black pepper

Preparation

The pork chops should be quite thick and cut open like a book, without removing the bone.

Prepare a mixture with the minced pork, finely chopped liver, salt, plenty of pepper and a splash of red wine. Place a spoonful between the two sides of each chop, together with slices of fresh cheese, hard-boiled egg and salami.

Close the chops and sew them securely so that the filling does not escape.

Gently fry the grated onion in oil in a saucepan. Add the stuffed chops, then pour in some wine and allow it to evaporate. Add enough broth to cover and cook, covered, for about an hour.

Serve with rice dressed with the meat juices and pieces of liver.

Mondo di Carne butchery in Western Australia, now called MONDO

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SBS Italian Radio Recipes | Italian Food Podcasts with Marisa Raniolo Wilkins

SBS Italian Radio Recipes: Italian Food Interviews and Podcasts with Marisa Raniolo Wilkins

SBS Italian Radio has invited me on many occasions to share some of my favourite Italian recipes, regional food traditions and culinary stories with broadcaster Massimiliano Gugole who it the Audio and Language Content Producer at Special Broadcasting Service (SBS) Australia,

This page brings together those interviews so they are easy to find in one place.

If you speak Italian, you can listen to these conversations on the SBS Audio App or if you click on the links provided below. Each episode generally runs for 10–14 minutes and explores not only recipes but also some of the history, traditions and regional food culture behind them.

One exception is Zuzzu: An Ancient Sicilian Pork Terrine That Uses Everything but the Oink, runs for approximately 30 minutes. This podcast forms part of The Ugly Ducklings of Italian Cuisine, a popular series on SBS with a number of interesting and noteworthy participants. Some of the presenters are not Italian speakers and the podcasts are in English.

These are the podcasts. Use the link to listen on SBS Italian Radio

L’Italia in cucina: puntarelle con pomodorini, aglio e acciughe

Italy in the Kitchen: Puntarelle with Cherry Tomatoes, Garlic and Anchovies

24 June 2026

Bunches of Puntarelle, a type of Cicoria/ Chicory. Also called Catalogna.

Best of 2025: la ricetta dei carciofi ripieni di Marisa Raniolo Wilkins

Best (recipe) of 2025: Marisa Raniolo Wilkins’ Stuffed Artichoke Recipe

20 January 2026

(rebroadcast from 2025)

Inverno, cosa comprano e cosa mangiano italiani e italiane d’Australia?

Winter: What Do Italians in Australia Buy and Eat?

22 July 2025

La dispensa estiva: i consigli di Valentina Vigni, Dan Pasquali e Marisa Raniolo Wilkins

The Summer Pantry: Advice from Valentina Vigni, Dan Pasquali and Marisa Raniolo Wilkins

11 December 2025

Sicilian Cassata, as Recipe by Marisa Raniolo Wilkins | SBS Italian – SBS in Italian

Sicilian Cassata: Marisa Raniolo Wilkins’ Recipe

24 December 2025

Cassata, covered with Marzipan and glace fruit

Zuzzu: an ancient Sicilian pork terrine that uses everything but the oink

Zuzzu: An Ancient Sicilian Pork Terrine That Uses Everything but the Oink

(already published in English).

This podcast was the most popular in the series.

13 February 2024

This episode forms part of the SBS Italian Radio series The Ugly Ducklings of Italian Cuisine, celebrating traditional regional dishes that are less well known outside Italy.

SBS, the Ugly Ducklings of Italian Cuisine, a series of podcasts

Ricette di Natale 2024: la caponata catanese

Christmas Recipes 2024: Catania-Style Caponata

24 December 2024

La jota triestina, una ricetta perfetta per l’inverno

Triestine Jota: A Perfect Recipe for Winter

18 July 2023

Jota/ Iota a hearty thick soup from Trieste made with smoked pork, borlotti beans and sauerkraut

Read the Recipes in English

Many of these recipes have also been published in English here on All Things Sicilian and More, often with additional historical background, photographs and cooking notes.

Simply use the blog’s search function and search for SBS Italian Radio or search by recipe name or ingredient, for example:

Puntarelle
Stuffed Artichokes
Sicilian Cassata
The Ugly Ducklings of Italian Cuisine (Zuzzu)
Jota

You’ll find several detailed recipes about the same ingredient, together with the stories, traditions and regional food culture that inspired each dish.

It is worth seeing the full range of photos of the process of making Zuzzu – Sicilian Pork Terrine:

Zuzzu:The Ugly Ducklings in Italian Cuisine (Scarrafoni in cucina)

PIZZAIOLA: NAPLES, CAMPANIA

Pizzaiola (or alla pizzaiola) is a traditional, rustic Italian cooking style that uses simple ingredients from Naples, in the Campania region of southern Italy. It’s about simmering meat, typically inexpensive cuts of beef or veal in a rich tomato-based sauce seasoned with garlic, olive oil, parsley, and oregano.

The term pizzaiola comes from pizzaiolo, meaning “pizza maker,” and refers to the similarity between the sauce used in this dish and the classic Neapolitan pizza sauce. Both share basic ingredients like tomatoes, garlic, oregano, and olive oil that became iconic toppings after the 18th century, when tomatoes were fully integrated into southern Italian cuisine.

Carne alla pizzaiola is a perfect example of cucina povera – the “cuisine of the poor” – no-fuss cooking where simple, inexpensive ingredients are changed into flavourful meals.

The Meat: Tender or Tough. Quick Cooking or Slow Cooking?

Thin slices of beef (1cm)—such as fettine di manzo—are ideal for quick cooking. Cuts like Scotch fillet, porterhouse, or rump are tender enough for short simmering times.

But pizzaiola is also a great way to cook tougher cuts like blade steak, shoulder (spalla), or round (girello). I recently made it with topside and have used this cut of meat in previous times and after a longer, slow simmer, the meat became tender in the sauce.

Pizzaiola: Seasonal Variations

One of the joys of pizzaiola is how adaptable it is to the seasons:

Winter (with canned tomatoes):

I prefer to sear the meat first to add depth of flavour. Then, I gently cook garlic (sometimes whole cloves) in olive oil, add the canned tomatoes and oregano, and simmer the sauce for 10 minutes before adding the meat and parsley.

Summer (with fresh tomatoes):

When tomatoes are ripe and flavourful, I don’t sear. I combine raw meat with peeled, diced fresh tomatoes, herbs, oil and garlic right from the start—no pre-cooking. It’s lighter and fresher.

I often add sliced potatoes (just like my mother did). If using quick-cooking meat, slice potatoes thinly; for longer cooking cuts, slice them thicker so everything finishes together.

Classic Carne alla Pizzaiola (with Potatoes)

Serves 2

Ingredients:

2–4 thin or medium-cut beef slices
2 garlic cloves, thinly sliced
400g tin crushed or peeled tomatoes, cut into chunks
2 tbsp extra virgin olive oil
1 tsp dried oregano or 3 tbsp chopped fresh oregano
Salt & cracked black pepper to taste
2 tbsp chopped fresh parsley

Optional: 3–4 medium potatoes (Desiree or Sebago), peeled and cut into thick slices.

Instructions:

Heat olive oil in a large frypan over medium heat.
Add sliced garlic and cook gently until fragrant—don’t let it brown.
Sear beef steaks for 1–2 minutes per side to brown lightly.
Distribute potato slices (if using) between the meat.
Add tomatoes, oregano, salt, pepper, and parsley over the meat and potatoes.
Cover the pan, lower the heat, and simmer for 15–20 minutes (or 40-50mins for tougher cuts), turning steaks once. The sauce will thicken and the meat will become tender.

As you would expect I have written about Pizzaiola in a previous post:

PIZZAIOLA (Steak cooked alla pizzaiola with tomatoes and herbs)

A few other braises:

GULASCH (Goulash as made in Trieste)

BRAISED KID (capretto) in a simple marinade of red wine, extra virgin olive oil and herbs

SPEZZATINO DI CAPRETTO (Italian Goat/ Kid stew)

POLLO OR GALLINA ALLA CONTADINA, ALLA PAESANA. Braised Chicken with Olives, Sicilian style.

SICILIAN MARKETS; use of every part of the animal

When planning a trip to Sicily, I always recommend visiting the island’s ancient open-air markets. The merchandise, the sellers who enthusiastically promote their produce in vibrant Sicilian, and the shoppers create a captivating experience.

I have seen Guttoso’s painting of the Vucciria Market hanging in the Palazzo Chiaramonte Steri, but it is also on the cover of one of my books: Il Libro D’Oro Della Cucina e Dei Vini Di Sicilia, by Pino Correnti.

Wandering through the open air markets feels like stepping into a living museum of food culture. But when you reach the meat section, don’t be surprised to see all parts of the animal on display—intestines, organs, heads, and feet.

Everything is used to the fullest and there is always something to discuss with the sellers.

While reading about offal, I came across the term il quinto quarto—the “fifth quarter.” It comes from Roman butchering traditions, where an animal is divided into four quarters: two forequarters and two hindquarters. What remains—the head, organs, feet, blood, skin, and scraps—is known as the fifth quarter. In English, we call it “offal,” though that word doesn’t quite carry the same cultural meaning.

This is the tripe vendor in Palermo who was delighted to share information about the various types of tripe he offered: washed and unwashed tripe. He also explained how the type of pasture the animal grazed influences the tripe’s flavour, with the most favoured variety being the one that originated from the most preferred pasture.

Historically, prime cuts were sold to the wealthy, while the so-called undesirable parts were left to poorer families. For those who raised and slaughtered their own animals, selling the meat was a necessity—they cooked with what was left. But this kind of cooking, known as cucina povera, led to a rich tradition of creative and nourishing dishes. Across Italy, these parts became integral to local Italian cuisine, cooked in traditional ways. Examples include: fegato di vitello (calf’s liver), fegatini di pollo (chicken livers), trippa (tripe), piedini (trotters), coda alla vaccinara (oxtail stew from Rome), animelle (sweetbreads), lampredotto (cow’s fourth stomach, loved in Florence), and milza (spleen), especially famous in Palermo.

Nowhere is this tradition is more alive than in Sicily, where nothing from the animal is wasted. Every bite carries a story, a memory, and a deep respect for what the land and sea provide. In the markets—especially around Palermo’s Ballarò and Vucciria—you see how Sicilian cuisine reflects centuries of conquest, hardship, and resilience. But above all, it reflects respect. For ingredients, for animals, and for tradition.

In Palermo, one of the most iconic Sicilian street foods is pani ca meusa—veal spleen and lung simmered in lard, served in a sesame roll.

Another vendor might be ladling out hot frittola, a traditional Sicilian street food made from leftover bits of meat such as cartilage and other offal. These are boiled, pressed, often fried in lard, and then served hot in paper cones.

You’ll also find stigghiola—lamb intestines wrapped around spring onions, grilled and seasoned with olive oil, lemon, and parsley.

In rural areas, especially around Easter, families prepare minestra di agnello, a rich soup made with lamb heart, liver, and lungs, simmered with wild herbs and foraged greens. This is similar to the Greek Easter soup magiritsa, and both reflect the themes of rebirth, sacrifice, and renewal tied to the Easter tradition.

Another favourite is budelline—lamb intestines sometimes stuffed with breadcrumbs, mint, and garlic, or simply grilled. Crisp on the outside, juicy inside.

Then there’s trippa alla siciliana, tender strips of cow stomach stewed in tomato sauce with mint and a bit of cheese.

In the southeast, around Catania and Ragusa, you might come across zuzzu, (and gelatina) a cold meat jelly. I presented the recipe for Zuzzu as a podcast on SBS.

Below is a photo of the hot stock rich with collagen being poured over the meat.

But the finished product can look like this:

Zuzzu is made from the pig’s head, ears, and skin—similar to coppa di testa.

From land to sea, the same Sicilian resourceful approach applies.

On the Egadi Islands, especially in Favignana, every part of the tuna is used—a tradition dating back to the Arab influence and the ritual mattanza, or tuna harvest.

The most famous and better known delicacy of tuna is bottarga—salt-cured tuna roe, shaved over pasta or served in thin slices with lemon.

But there’s more from the tuna. These can be found in Trapani and Milazzo:

Mascione – The tuna’s cheek, tender and rich, grilled or preserved in oil.
Ficazza – A cured tuna salami made from trimmings, bold and spicy.
Curubedda – A coarser version of ficazza, cured and sliced.
Tarantello – A prized cut between the belly and back, usually preserved.
Busunagghia – Gelatin-rich meat from near the spine, slow-cooked or cured.

Sicilian cuisine embodies the historical and cultural heritage of the island. Whether sourced from the land or the sea, every component of an animal plays a vital role, contributing to its unique flavour profile that deserves recognition.

Zuzzu/ gelatina:

SBS The Ugly Ducklings of Italian Cuisine (Scarrafoni in Cucina)

PESCE SALATO (Salted Fish in Sicily)and BOTTARGA revisited

PASTA CON BOTTARGA (Pasta with Grated Bottarga)

PANELLE, PALERMO STREET FOOD-Chick pea fritters and the Antica Focacceria San Francesco

Palermo and Sicily … peeling the onion

THREE MONTH ROAD TRIP

Initially, the plan for our road trip was straightforward, my partner and I were to head north in our simple campervan to the Northern Territory and then loop back to Melbourne via Mount Isa and the inland roads of Queensland and make our way back to Melbourne.

But just like my cooking, there were revisions, adjustments, unexpected twists and the itinerary evolved – the two-month trip became a three-month exploration.

I left Melbourne on July 16 (2024) driving first to Mildura and then through parts of South Australia to the Flinders Ranges and on to Marree and Coober Pedy. From there we planned to travel via Uluru and Kata Tjuta National Parks to Toritja (Western McDonnells) and Alice Springs to Darwin, stopping off at Litchfield National Park, Katherine Gorge and, of course, many places in between.

The second lap was from Darwin to Kakadu and Katherine, into Karumba in the Gulf of Carpentaria, the Atherton Tableland to Cairns, down the Great Barrier Reef Coast through places like Mission Beach and Cardwell to Townsville.

From Townsville, I travelled through inland Queensland to Emerald, Carnarvon Gorge and Roma, and into Northern New South Wales to Lighting Ridge, Dubbo and Canowindra, Junee, Jerilderrie, Shepperton. Once again with many places in between.

Every location and every state we travelled trough on our road trip disclosed their unique cultures and tapestries of breathtaking landscapes, waterfalls, vibrant colours, extremes of dry and lush vegetation, shifting weather, dawn and dusk, and the fascinating varying cycles of the seasons. The six Aboriginal seasons rather than our four colonial imports make so much more sense in a country as vast as Australia. I marvelled at the ancient rock paintings and the splendid Aboriginal Art in galleries and museums.

On our road trip, cooking in our camper van is an outdoor affair. Meals were quick and easy, ready to be eaten and cleaned away before dusk to escape the incoming swarm of mosquitoes and sandflies. The buzzing of the mosquitoes was a constant alert to their presence, but the tiny insects were crafty, silent attackers, their bites lingering for days.

This transient cooking meant I didn’t always have sufficient light or time to take photos of our meals. Still, my partner and I ate extremely well and healthily, even if in the remote outback, the variety of fresh vegetables were lacking. I took my chances to stock up for a few days at a time from the larger towns.

I bought fresh herbs (such as parsley, rosemary, thyme and oregano) from home and was happy to find the bay leaves and thyme lasted in the ice box for about four weeks. In some supermarkets I was able to buy basil and coriander. From a stall in the front of a sugar cane plantation in north Queensland I bought fresh tumeric. As you can see, my cooking was not all Italian, but the principles, respect of ingredients and dedication remain the same.

I cooked mainly vegetarian meals: cauliflower, zucchini, red peppers and sweet potatoes were always available and I made many tasty vegetable braises using pulses, often with eggs poached in the braises or topped with feta. This was the cheese that mostly available, sold in plastic packs, I was willing to I forget the Italian fresh cheeses as I was for anything that was a little out of the ordinary.

Tomatoes, avocado, lettuce and, strangely enough, rocket and red cabbage were also available in some places so I managed to make interesting salads. I did not expect to see any Italian greens, but bok choi was plentiful in most places – especially North Queensland – and a variation of simple stir fries with bean curd was often on the menu. Pulses and nuts have always been part of my cooking. Once again I had to I forget the Italian vegetables and anything that was a little out of the ordinary.

I seem not to have bothered with taking many photos of vegetarian dishes, instead I took photos of the very few occasions I cooked meat or fish – Barramundi in the gulf of Carpentaria and in northern Queensland, green tiger prawns on Queensland’s north coast and fillet steak in the Northern territory and it was so good to find lush greens in the Atherton Tablelands that I bought pork fillet, bok choi, coriander and fresh ginger that I accompanied with squashed cucumber.

Barramundi cooked two ways:

Fillet steak with a herb butter:

Pork fillet with bok choi

Green Tiger Prawns:

We only had two meals out, each with friends and here, too, we embraced the local flavours. In Cairns, northern Queensland I ordered barramundi at a yacht club with friends visiting from South Australia and later, in Canowindra in central New South Wales, I enjoyed a hearty steak, fittingly so, since our friend is an environmental consultant, pastoralist adviser and beef cattle rancher.

Purchasing alcohol while traversing the outback comes with its own set of rules, and ordering alcohol can be an intimidating experience! I quickly learned that beer reigns supreme as the drink of choice. And if you find yourself in a remote location, avoid asking for specific wine varietals, dry cider, or red wine that has not been chilled to the same degree as beer—there’s no forgiveness!

Phone and internet coverage was very spotty at best in the outback. When we did manage to connect, it was all about researching maps, checking road conditions, and booking campsites.

In my previous post, “From Melbourne to Darwin,” I shared snapshots of some of the food from that leg of the journey, and I’ll continue to do this in this post. i had difficulties selecting photos, there are so many, and we covered so much ground.

See other posts about cooking and camping:

TRAVELLING, Melbourne to Darwin

CAMPING AND COOKING IN W.A.

CAMPING and COOKING

GLAM COOKING ON THE ROAD Camping

PRODUCE IN GIPPSLAND Campside Eating

EATING WELL, Camping in Tasmania, BBQ chicken-Pollo alla Diavola

DUCK BREAST, ALCOHOL and EMBELLISHMENTS

When it comes to cooking a dinner that feels both special and incredibly simple, pan-fried duck breasts are a standout option, especially when cooked with embellishments, and in this case – cumquats and a slash of alcohol (in this case vodka).

While many cooks tend to reserve duck for formal occasions, it’s surprisingly affordable and easy to prepare. In fact, duck breasts are often only a little more expensive than free-range chicken, making them m perfect for an elegant yet simple dinner for both special celebrations and weekday meals.

The inspiration for this dish came from some preserved cumquats I’d made last year during their season. I preserved them in vodka with some blood orange liqueur and I knew it would make a fantastic pairing with duck.

One of the best things about pan-fried duck is the simple cooking and versatility. A splash of alcohol—whether it’s vodka, wine, vermouth, or a splash of stock— all add complexity and depth to the sauce, for example vermouth creates a bright, aromatic sauce, while a dash of red wine adds a deeper, richer layer. And by adding small amounts of fruit, nuts, pulses, different herbs (thyme, rosemary, bay, sage), spice (star anise, juniper, cloves, cinnamon), or different stocks or flavoured liquids, the flavour is easily transformed.

The vegetable component for this meal in this case was a sauté of spinach cooked with a little extra virgin olive oil and garlic, alongside some simply steamed green beans that are complemented by the taste of the sauce.

An advantage of pan frying duck is that you can quickly and efficiently drain off the fat either to keep for another time or to pan fry potatoes, cooked beforehand and browned in the fry pan.

Cumquats

You are probably not likely to have cumquats that have been preserved in vodka, but you can easily make a quick version:

Quickly made Glazed Cumquats

16-20 whole cumquats, 2 cups water, ½ cup sugar, 2 whole star anise or a stick of cinnamon.

Place the ingredients in a saucepan and simmer gently for 30 mins or until soft. Remove cumquats. Add sugar to liquid in pan and cook for 5 minutes to form a syrup. Return cumquats to the pan and continue to cook gently for about 15- 20 mins or until the fruit is glazed and syrup has reduced to about a cup. Add a splash of vodka (optional, or save it till later) and leave till you are ready to add the cumquats to the duck or they can be stored in a sealed jar the fridge for up to a week.

Preserving Cumquats in Alcohol (Easy Version)

If you’d like to try preserving cumquats for future use, it’s incredibly simple.

This version needs to be stored for at least a couple of months but will keep for much longer

Wash and dry the cumquats well, pricking each one several times with a fine skewer.

Place the cumquats in sterilized jars and add your choice of spices—star anise or, cinnamon. I also added a blood orange liqueur.

Pour your preferred spirit (vodka, brandy, or any liqueur) into the jar, covering the cumquats completely. I rarely add sugar in liqueurs since they are often sweet enough, but if you prefer to add some to a spirit, dissolve a little sugar in hot water before adding.

Seal the jars and store them in a cool, dark place for at least two months before using.

Using Alcohol in both savoury cooking and desserts

I use mostly wine, vinegar or stock for deglazing but I also particularly enjoy to use flavoured grappa, vodkas, vermouths, dry marsala and Pernod or Ricard (for anise flavours). For desserts, I use sweeter liqueurs. It’s a great way to add depth and interest to both savoury and sweet dishes.

Over the years, I am embarrassed to say that I’ve accumulated a collection of spirits and liqueurs that I now use and experiment with when cooking. In the past, serving a small glass of spirits as an aperitivo or a digestivo was quite the trend, as was a liqueur or an amaro after dinner, but no longer. Using up those leftover bottles to deglaze pans to elevate my dishes eases some of that guilt.

As well as playing around with alcohol, I am a great user of herbs and spices and I greatly enjoy selecting what could pair well with the ingredients I am using.

The recipe below may help clarify what I am discussing above.

I use a non-stick pan for sautéing duck, ensuring it didn’t stick, and another for the potatoes.

Pan-Fried Duck with Vodka-Infused Cumquats

Ingredients:

2 duck breasts

2 spring onions, fresh parsley and thyme

extra virgin olive oil, salt and pepper

Preserved or quickly made glazed cumquats in vodka (with star anise)

a splash of vodka ( wine or your favourite spirit)

For the potatoes: Pre-cooked potatoes, sliced and ready to brown in a separate pan

Method:

Prepare the Duck: Start by scoring the skin of the duck breasts in a deep criss-cross pattern. This helps the fat melt away faster and ensures a crispy skin. Heat a small amount of oil in your pan, and once hot, place the duck skin-side down. Add a few sprigs of thyme for extra flavour. Cook for 5-6 minutes, allowing the fat to render out.

Cook the Duck: Flip the duck over and season with salt and pepper. Continue cooking for another 6-8 minutes, or until the duck is cooked to your liking. I prefer mine pink, but feel free to cook it a little longer if you like it more well-done. Once cooked, remove the duck from the pan and let it rest while you deal with the sauce and complimentary ingredients. At this stage you may notice that there is still some blood running off the meat but the duck will be added to the sauce once it is made and this will finish the cooking.

Prepare the Sauce: In the same pan, make sure that there is still some grease in the pan (or add some oil) for the next part of the cooking.. Toss in your spring onions and cook until soft. Add a handful of parsley for freshness and colour.

*If using preserved cumquats in alcohol drain them before you add them to the pan Allow them to cook for a minute or two before adding a splash of the drained vodka, or any other spirit of your choice. Let the alcohol evaporate completely before returning the duck to the pan, allowing the flavours to meld together.

* If using the glazed cumquats, add them to the pan with their liquid, add more vodka if you wish any other spirit of your choice. Let the alcohol evaporate completely before returning the duck to the pan, allowing the flavours to meld together.

Finish the Dish: Once the sauce is ready, slice the duck breasts and place them back in the pan to soak up the flavours. Serve the duck slices with the sauce and your vegetable sides.

OVEN COOKED KID (capretto)

I am writing about kid, not goat. Unlike goat, there was very little fat and the meat did not exude that characteristic, heavy smell of game that is present when cutting goat and mutton.

Capretto, Italians call it and it is a meat that is not cooked regularly, but is often cooked on special occasions. I bought it from an Italian butcher. I went in to buy some pork sausages but when I saw what the Italian customers that were lining up at the counter were all buying, I did the same. I bought capretto.

The Italian word for goat is capra and like mutton, goat is not generally eaten in Italy.

I marinaded it overnight with extra virgin olive oil, red wine, fennel seeds, bay leaves, rosemary, onion and sage. As you can see in the photo there is plenty of marinade; I wanted the meat to be quite well covered and intended to use the marinade in the cooking.

Nothing is wasted, the herbs are discarded and replaced with fresh herbs. This is because I have herbs growing on my balcony and I can afford to do this. I added garlic when i ws ready to cook the meat.

The important thing to do in this recipe is to cook the usual soffritto base that is omnipresent in Italian cooking – onion, carrot and celery – in extra virgin olive oil and make sure that the soffritto vegetables are caramilised before combining it with the drained marinaded meat.The meat does not need to be browned before hand making the cooking process easier and quicker. I have a cast iron baking pan that is very convenient for putting directly onto the stove.

The soffritto took about 15 minutes to soften and caramilise the vegetables ad this process adds a much enriched flavour to the dish. A dash of passata or some peeled red tomatoes also adds to the taste and colour to the braise.

Once you have drained the meat and removed the old herbs use the marinade to the capretto. Add fresh herbs and some stock. As you can see in the photo there is enough liquid to almost cover the meat.

Cover the pan with some foil or a lid and leave it to cook in a slow oven. Mine was set at 170C degrees and because I have two similar baking trays the spare one made a good lid.

Remove the foil after an hour. Move the meat around and add more broth or water and cook it uncovered until the meat is separated from the bones. I baked mine for about two hours without the foil, but made sure that if I needed to add more liquid, I had some stock to use.

The results were delicious. The vegetables almost melted, the meat was easily detached from the bone, it smelled great and tasted even better. And yes, it was a special meal.

I presented it with baked potatoes and braised endives sautéed with anchovies.

The kid weighed 2 kilos. as you can see there was very little fat.

This is not the first time I have cooked capretto – kid/goat

BRAISED KID (capretto) in a simple marinade of red wine, extra virgin olive oil and herbs

RICETTE per capretto (e capra); Recipes for slow cooked kid and goat

RAGU` DI CAPRETTO; Goat/ kid ragout as a dressing for pasta

SPEZZATINO DI CAPRETTO (Italian Goat/ Kid stew)

KID/GOAT WITH ALMONDS (SPRING IN SICILY, CAPRETTO CON LE MANDORLE)

SLOW COOKED LEG OF GOAT WITH HOT MINT SAUCE

SICILIAN SEAFOOD COOKING, ITALIANICIOUS and READER’S FEAST Bookstore. Recipe for Slow cooked goat in Nero D’Avola

PASTISSADA (and Equine meat)

I first ate horse meat as a young child living in Trieste because I was anaemic.

Children were taken to a paediatrician, not a GP, and when my mother took me to see Dr. Calligaris he suggested that my mother buy horse meat steaks and singe them quickly in a hot pan and feed me this rare meat. I don’t know if the horse meat gave me rosy cheeks but it did put me off horse meat for a while. Horse meat tastes slightly sweet but flavourful and it is surprisingly soft and tender. It wasn’t the taste so much that I objected to, it was the look of disdain on my mother’s face as she cooked it that put me off.

Equine butchers in Italy are common and they not only sell various cuts of horse and donkey meats, but also sell smallgoods made of equine meats, especially salame. On my last trip to Sicily, I was invited to a BBQ where I ate female donkey meat; it is said that it is milder in taste than the male donkey meat. The people who invited us owned a small eatery in Chiaramonte (south eastern part of Sicily near Ragusa) and our hosts took us to a very famous butcher and smallgoods maker in Chiaramonte before we went to their place.

What is remaining of my father’s family lives/lived in Ragusa and knew all about donkey /ass salame which is delicious. Yes, I squirmed initially, but accepted the fact that in other countries and in this case Italy. Horsemeat and donkey meat is still is an important part of cuisine in many parts of Italy, including the Veneto and Sicily,

I have also had a few friends contact me recently about Stanley Tucci’s tour of Italy program on TV and these friends have all said that donkey meat was something he sampled in this particular Sicilian episode. I watched it. Nothing new, and I think that in recent years there has been a real resergence on eating donkey meat in Sicily.

The paragraphs above are my introduction to the recipe of Pastissada de caval, an ancient horse meat stew and still a specialty of the Veronese cuisine. Caval is horse, and pastissada is a stew cooked for a long time – it consists mainly of horse meat, onions, cloves, bay leaves, cinnamon, and nutmeg and red wine, preferably local wine from the Veneto region. I am always amused at the name: pastissada means fiddled with, messed up in the veneto dialect.

I did taste Pastissada de caval many years ago when my then husband ordered this in a restaurant in Verona (city in the Veneto region of Italy) and once again as the serving was placed on the table, I was reminded of its smell. I tasted some and it tasted sweet, the sweetness perhaps enhanced by the large quantity of onions in the recipe. As it should have been, it was presented with polenta.

In Adelaide recently I made pastissada with beef. In Australia we aren’t necessarily familiar with cuts of meat; usually for braising, those who shop in supermarkets may know it as ‘diced beef’. This is likely to consist of offcuts from – topside, rump, and chuck steak, gravy beef and bolar.

What we call chuck steak, gravy beef and bolar come from the forequarter of the animal consisting of parts of the neck, shoulder blade, shin and upper arm. These parts have low external fat and high levels of connective tissue that is gelatinous in structure when the meat is cooked.

I actually had enough for 2 meals. We ate one with polenta (as it should be) and the other with potatoes: I added these towards the end of the cooking (about 30 minutes before).

If the stew is made in advance and stored in the fridge, the fat in the stew will harden and can be lifted off the top before serving.

Ingredients:

2 k beef cut into rather large chunks

2 large onions

2 cloves of garlic

1 stick of celery and some leaves

5 cloves, 1/2 cinnamon stick, black pepper, salt

½ cup of a mixture of /lard/butter/extra virgin olive oil (or at least butter and oil)

fresh herbs: bay leaves, thyme, rosemary

1 bottle of flavourful red wine

Process:

I marinaded the meat overnight. And if possible rest the cooked Passistada for 1 – 3 hours (with the lid on) before eating. This matures/enhances the taste.

The Marinade: Place the herbs and spices, crushed garlic and a little salt in a container with a lid that will hold the meat and the 1 bottle of wine. The wine must completely cover the meat. Add water or more wine if necessary. I tested the container before I used it.

Drain the meat in a colander and save the wine. Remove the herbs and spices and return these to the wine.

Add some lard, butter and oil in a saucep, add the 2 coarsely chopped onions and celery. Toss the vegetables around the pan till coated and beginning to brown.

Scrape the vegetables out and place them in the marinade and in the same pan, add more lard, butter and oil and get ready to sear the meat.

When browning any meat, sear it in batches and don’t overcrowd the pan.

As soon as the meat has browned, pour in the wine, vegetables, herbs and spices.

At this stage because I had many fresh herbs I refreshed some of them, but this is optional. Cover the pan with the lid and simmer gently for 2-3 hours depending on the quality of the beef. Poke it and taste it after two hours and if the meat is not tender extend the cooking time. Check the contents periodically, turning the meat occasionally and if it needs more liquid add wine, water or stock.

Remove the spices and herbs from the braised meat in the pan, turn off the heat and leave the pastissada to rest. If there is too much liquid at the time of serving, heat the pastissada, remove the meat and evaporate some of the juice. I always add pepper at this stage and pastissada likes a bit of pepper.

Do look at:

CHIARAMONTE in South-Eastern and the best butcher in Sicily

IOTA recipe for SBS ITALIAN (a thick soup from Trieste)

Jota /Iota is a thick soup much appreciated in Trieste (Friuli-Venezia Giulia), a territory with a complex history that was first part of of the Austrian Empire and later of the Austro-Hungarian Empire.

Those who read Italian can tap into the link below to listen to the podcast on SBS Italian. The link allows anyone who would like to listen to me discussing the recipe briefly with the SBS Presenter Massimigliano/Max Gugole). It is all spoken in Italian.

Recipe and podcast in on SBS Italian:

La jota triestina, una ricetta perfetta per l’inverno

The following is a rough translation of what is on the SBS Italian website and what Max and I discussed.

Jota /Iota is a very ancient preparation much appreciated in Trieste (Friuli-Venezia Giulia), a territory with a complex history; it was first part of of the Austrian Empire and later of the Austro-Hungarian Empire.

When you look at a map of Italy and find Trieste, you see that the location of this city is close to Slovenia, Croatia and further north is Austria and the cuisine of Trieste has been influenced by these countries.

This thick soup is made with borlotti beans, “capuzi garbi” (the local name for sauerkraut), potatoes and smoked pork. For the latter component, sausages or a piece of cooked ham can be used. For meat on the bone, you can use ribs, a hock or ham on the bone.

It is a typical winter dish, rustic and full-bodied, which is eaten as a stand alone dish.

Jota is typical and is eaten not only in Trieste but throughout Friuli.

Like all ancient recipes, every family has its own recipe and there are many variations. Some put barley, polenta or a soffritto of a little oil sautéed with a little flour to make it thicker. Many also add a teaspoon of German cumin seeds (caraway seeds in English) and not to be confused with what we call cumin.

Experiment with this recipe. Feel free to add more meat or more beans or more sauerkraut, depending on your taste! And with a few more potatoes, the soup will be even thicker.

Ingredients (6 people)

400g sauerkraut, drained
400g of dried borlotti beans
400g of potatoes
4 – 6 bay leaves
2 cloves of garlic
Smoked pork: 2-3 sausages or a whole piece of cooked ham (about 400g), or a hock (about 1k) or ribs, or bone-in ham
extra virgin olive oil or lardpepper and salt to taste2 tablespoons flour (optional)

The night before, put the well-covered beans in a bowl to soak in cold water.

The next day, cook the beans in a saucepan with 2 bay leaves over low heat for about 40 – 50 minutes. Peel and cut the potatoes into pieces, add them to the broth with the beans and continue cooking for 20 – 30 minutes until everything is cooked.

Place half the potatoes and beans in a bowl with the broth, reducing everything to a puree/ mash. Then add the rest of the whole beans and pieces of potatoes.

In another pot, brown the crushed garlic cloves in a little oil or lard. When they are golden, add the sauerkraut and cover them with water. If you want you can add some bay leaves and/or caraway seeds.

Add the hock and/or smoked meat on the bone, and when it is almost fully cooked, add the whole sausages and cook for another 15-20 minutes. Remove the sausages and meat from the pot and slice everything, removing the bones.

Combine the vegetable broth with the beans and potatoes with the sauerkraut, the sliced smoked meat and its broth.Season with salt and pepper to taste.

OPTIONAL: In a small separate pan put two tablespoons of oil or lard, adding a little flour. Stir to avoid lumps. Once the flour has been toasted, add this sautéed mixture to the rest of the soup, mixing carefully.

ADDITIONAL NOTES

This soup should be quite thick. Add more broth or water if it is too thick.

It is even better if prepared a day in advance.

The beans and potatoes can be cooked days beforehand and kept in the fridge.

To cook a Jota with less fat you can cook the broth with the smoked meat in the water and the bay leaves. When the meat and the broth are cooked, if you have used meat on the bones, remove the bones and when the broth is cold remove the fat.

Sauerkraut can be bought either in jars or glass jars in delicatessen shops and supermarkets.

Smoked meat is part of German, Polish, Hungarian, Russian, Slovenian and Croatian gastronomy.

Pork hocks, ribs and cooked ham are readily available and can be found in supermarkets. Sausages can be bought in produce markets, some continental delicatessens and butchers or food specialty shops. In some supermarkets you can find commercial sausages: Polish sausage, Kramsky, Cabonossi and Kabana. I keep away from those wrapped in plastic.

Commercial cooked bacon if cured and smoked properly is cooked first and then smoked, but unfortunately, some manufacturers inject the meat with liquid smoke. (Use a reputable brand).

N.B. There are smoked products that are made with free-range pork and smallgoods/charcuterie manufacturers that use no artificial additives or preservatives.

There are other recipes for making Iota on my blog. For the SBS recipe I thought that I would simplify the recipe and write it more in keeping with the many variations of how to cook Iota in Trieste, so I suggested using two saucepans, one to cook the beans and potatoes and in the other the sauerkraut and pork.

Other recipes on All Things Sicilian and More blog:

Pork Hock, Polish Wedding Sausage, Borlotti and Sauerkraut =IOTA (a lean version)

IOTA (Recipe, a very thick soup from Trieste) Post 1

IOTA FROM TRIESTE, Italy, made with smoked pork, sauerkraut, borlotti beans

IOTA (Recipe, a very thick soup from Trieste) Post 1

IOTA FROM TRIESTE, Italy, made with smoked pork, sauerkraut, borlotti beans Post 2

RISOTTO made with Radicchio

These are the ingredients for a very simple risotto, but you have to like the bitter taste of radicchio that is accentuated by cooking and ensure that you have good quality Italian sausages on hand if you wish to add them. Some northern Italians use speck or pancetta cut into solid little pieces, but the addition of meat is optional.

Above, in the photo are 4 sausages – 2 chilli flavoured and 2 pork and fennel. Pork sausages are very versatile, especially when making pasta dishes or risotto. You can use less, or more sausages, or omit them altogether.

You may also notice in this recipe that I do not stir the risotto continuously, nor add hot stock by the ladle full as I stir ii, this being the most traditional way of making risotto. I needed to make this risotto quickly; it tastes good and I often make it when I am away camping as radicchio keeps well. The taste and creaminess that is said to come with the common, traditional method of making risotto can be compensated for and enhanced by adding more butter.

My stock is generally always home made. On this occasion I made a small quantity and used chicken bones with some meat on them, fresh bayleaves, one small onion and a little celery. When making brodo/stock carrots are also part of the base. When the stock is cooked, I drain it of all solids and degrease it.

INGREDIENTS for 2 people:

4 Italian pork sausages, sliced radicchio (650g), 1 cup of Carnaroli Rice (or Arborio), 600ml chicken stock, 1 cup of red wine, 1 chopped onion, fresh bay leaves, extra virgin olive oil, salt and pepper and butter. Grated Parmesan to add after the risotto is served.

Although I had picked some fresh parsley, I decided not to use it. My intention was to add it in the final stages of the cooking to add some green colour, but I changed my mind because I liked the pink colouring the radicchio gave to the risotto. A little bit of grated beetroot enhances the colour.

Red radicchio, can also be the long shaped variety. Use either type of radicchio.

As you can see by the photos making this is easy and quick.

Place chopped onion with a little extra virgin olive oil in a saucepan. Soften the onion before adding sausages( I just sliced them, but you can squeeze them out of their casings and separate the sausages into bits).

Once the sausages have coloured, toss in the radicchio. add more oil if it needs it, but take into consideration that sometimes sausages release some fat.

You will need space in the saucepan so that the rice can toast slightly. Make a well in the centre and add the rice and stir it around to coat before adding the red wine and evaporating it.

Estimate the risotto to cook in 15-20 mins.

Add half of the stock (hot), the seasoning and fresh bayleaves.

Cover with a lid and let it cook for 7 mins or so. Add the rest of the stock, stir it through, cover it once again and cook it till it is done to your liking , but check it and stir it now and again to ensure that it does not dry out. Add more stock if necessary (or water if you have run out) and if there is too much liquid and it needs to be evaporated, remove the lid and stir the rice till it is cooked. My risotto did not need more stock or evaporating , as it happened it was the amount I had made. As Italians say: Risotto should be all’onda….wavy… so that your spoon can easily shape the rice into soft, slightly sloshy waves.

Add butter, as much as you like. I like the taste of butter and it makes the risotto taste creamy.

I am a bit of a traditionalist when it comes to grated cheese. This is a northern Italian dish so I serve it with grated Parmesan, but for southern Italian food I use Pecorino and sometimes salted ricotta for Sicilian dishes. Certain bits of me are still very traditional.

RISOTTO AL RADICCHIO ROSSO

There are also other recipes on the blog that suggest using pork sausages in pasta dishes:

PASTA with ‘NDUJA, CIME DI RAPA and PORK SAUSAGES

PASTA con cavolofiore, salsicce di maiale e ceci (pasta with cauliflower, pork sausages and chickpeas)

BIGOLI NOBILI (Bigoli pasta with red radicchio, borlotti and pork sausages)

Ragusa and the Monti Iblei

Pork and the Food of My Father’s Family

Costate di Maiale Ripiene — Stuffed Pork Chops

A Dish That Belongs to the region

Stuffed Pork tradition in Italian Cooking

An Italian Tradition of Stuffing Meat

Anna Pomar’s RECIPE FOR Costate di Maiale Ripiene

THE RECIPES in Italian and English

Italian – Costate di Maiale Ripiene

English – Stuffed Pork Chops- Costate di Maiale Ripiene

Gelatina/ Zuzzu/Liatina

Kohlrabi

Porchetta

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These are the podcasts. Use the link to listen on SBS Italian Radio

Read the Recipes in English

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