Among the hills of the Lordship of Malatesta, in an oasis of 7000 square meters of nature and ancient villages, we find Farm-Hotel and Restaurant Centopini. The gentle Mrs. Arianna tells us of this facility, managed by her family, surrounded by nature and overlooking the Adriatic Coast.
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Ingredients
-300 gr of cherry tomatoes
-4 black olives
-salt
-4-5 basil leaves
-2 spoons of extra-virgin olive oil
-2 garlic cloves
-6 slices of pork loin (300 gr)
-pepper
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Ingredients
For the dough
– 200 g white flour
– 50 g lard (or butter or margarine)
– 1 whole egg
– Lemon juice
– salt
For the filling
– 200 g ricotta cheese
Città della Domenica is the first amusement park in Italy. Open in 1963, it celebrates its 50th birthday during the 2013 season. It spreads over a surface of 100 acres, along the hill that overlooks Perugia and offers to visitors a spectacular view.
Ingredients
– 250 gr jam
– 1 egg
– Icing sugar
– 250 g white flour 00
– 125g caster sugar
– 100 gr lard
– 1 whole egg
– 1 egg yolk
– 1 lemon
– 1/4 teaspoon baking powder
– Sale
– butter
– flour
Preparation
– Begin to prepare the pastry: sift the flour with the baking powder and a pinch of salt, then add the sugar and the grated rind of half a lemon.
– Open the mixture and stand in the center lard, egg yolk and whole egg: Work the dough quickly.
– Wrap it in a sheet of wax paper and place in refrigerator for about 30 minutes.
– Meanwhile buttered and floured 19-20 molds in the shape of boat.
– After the time necessary to roll out the dough obtaining a sheet thickness of about 3 mm. and coated it with stencils, cutting the excess on the edge.
– Spread the jam boats in freeing up the dough on the board.
– Roll out the pastry trimmings and make a new pastry: cut small pieces at a time and place them on the boats as a ‘cover’ by joining the dough on the edges.
– Beat the egg in a dish and brush it with the ‘bocconotti’ on the surface.
– Bake in a preheated oven at 160 degrees for about 30 minutes leave them there: once cooked should be golden brown on the outside and perfectly cooked inside.
– Let cool, then remove them from the molds and sprinkle with icing sugar.
Ingredients
– bread
– tomatoes
– celery
– cucumbers
– carrots
– extra virgin olive oil of Umbria
– salt
Ingredients
– 400g wheat flour
– 200g of sausage
– 2 eggs
– 50g of raisins
– 2 tablespoons extra virgin olive oil
– salt
Ingredients
– 800 grams of polenta
– 500 grams of fontina cheese
– 200 grams of melted butter.
Ingredients:
– 1/2 kg of turnip greens
– 1 fillet of anchovies in oil
– 2 cloves of garlic
– 160 g of pasta orecchiette
– 2 tablespoons of olive oil
– chili pepper
Ingredients
For the dough
– 500 grams of flour
– 25 g of yeast
– 1 tablespoon of extra virgin olive oil
– pinch of Salt
– Warm water
For the filling:
– 200 grams of mozzarella
– 5/6 peeled tomatoes
