Neapolitan yellow lard Errico Porzio
Neapolitan yellow lard Errico Porzio
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The Neapolitan tradition boasts a great culinary tradition, but among the most famous Neapolitan dishes there is one that deserves a special mention: lardiata. The undisputed protagonist is one, lard, indispensable in every version of this recipe. And Maestro Porzio has honored it with the Lardiata Napoletana Gialla sauce, where the delicate taste of the yellow cherry tomato accompanies that of the lard in a perfect balance of flavors. You have never tried a Lardiata like this before.
One of the simplest and oldest recipes of Neapolitan cuisine is the lardiata; but the care needed in its preparation makes it a masterpiece. It is very important to treat the main ingredient, the lard, in the right way: we cut it finely, with a knife, and then melt it in a pan with oil, until it becomes transparent. The next step requires the addition of the yellow tomato, but it is a secret procedure that only Maestro Porzio knows in depth.
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