Torcinello from Foggia, from producer to consumer
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- čas přidán 8. 09. 2024
- Torcinello Foggiano is a real cult of Apulian cuisine.
It comes from the tradition of sheep farming and transhumance.
the entrails of the goats and suckling lambs were recovered in this great recipe that has literally fed entire generations of Foggia people from the past to the present day.
Torcinelli are classically seen as preparations to be consumed during outings.
today I will take you to visit the first "factory" of torcinelli authorized for production and packaging
the classic torcinello is obtained by rolling the intestine of the suckling lamb in the net of the spiced belly with parsley and salt ...
The Carni SUS company has made an evolved version with raw pork belly sliced, parsley, pepper and salt.
a real treat.
I will cook it differently; I will cook it under vacuum and then on hot coals in my restaurant Ristoria
I wanted to create a series of videos and enclose it in a play list to give the youngest and single people lucky enough to be able to enjoy a vast and generous territory such as the province of Foggia; Rich, flourishing, luxuriant, prosperous and luxuriant, it offers us all the "ingredients" for a perfect Mediterranean gastronomy !!
some links:
www.chefpanniello.it
/ francescopanniello
/ chef.panniello
/ panniellochef
/ francesco-panniello-81...
/ frapanniello
a short biography:
my channel is about cooking, recipes and cooking techniques old and new. I love preserves such as asparagus, mushrooms, artichokes, lampascioni, tomatoes and other vegetables. My videos will talk about pizza, bread, focaccia. fresh pasta and meat.
I am Francesco Panniello Chef of the kitchen and chemical expert, I have been working for about 20 years in the restaurant business. I have been running the family restaurant with my wife Rosa for years in the historic center of Foggia, in the Tavoliere delle Puglie; La Botte Bistrot. A characteristic restaurant with a barrel-shaped entrance door. I have a great experience in the world of collective catering, catering and banqueting.
Today I deal with:
restaurant and gastronomic business start-ups;
From the vision of the investor who wants to carry out his own business, I take care from the drafting of the menu up to the training of the staff;
consultancy in the agro-industrial field
Project based on the needs of the food technologist original recipes for: canned sauces prepared food and semi-processed;
show cooking and demo - + -
I am the reference point for two large Italian companies that produce professional catering tools for which I do pre and post sales demonstrations; I actively collaborate with a Foggia furniture company and resale of professional catering equipment
You travel a lot, taste everything that is edible without prejudice, only in this way you can have full mastery of the ingredients and cook without prejudice and with full mastery. Experiment compare yourself cooking means to love
#live #francescopanniello
Troppo bravo chef!❤
Grazie di vero cuore Danilo
Un bella alternativa da provare 👍😉👌👋👋👋
Grazie Ciro, se ri yrovo dalle parti di Foggia fermati al ristoria mi farebbe molto piacere
da emigrato e ristoratore di origine foggiane mi batte o´core a vedere tutte queste bontá! verró sicuramente a trovarvi!
Grazie mille Alessandro, mi farebbe molto piacere.
In che zona sei emigrato?
Li proverò quanto prima al tuo Ristorante e poi mi studierò un alternativa ai Carboni.🧑🍳
Grazie Vittorio, ti aspetto😘
Complimenti, bellissimo video
Grazie mille Antonio... grazie per il tuo supporto 😉