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What Does It Mean To Be Italian?

To be Italian is to be sensual.

It is to intimately taste the wine, the sauce, and the ripe olives, as well as the color of the sky, the curve of the coast, and the fragrance of the
air, the skill of the sculptor, and the eye and soul of the painter.

To be Italian is to feel the pain of humanity, the innocence of a child, the loyalty of a dog. It means to take care of your family first but to help anyone in need when you can. It means to belong to a gene pool influenced by some of the most interesting cultures of history. And lastly, to be Italian to eat the very best food in the world.

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Minestrone “The Big Soup” – White Bean, Negroni Prosciutto and Kale Soup

Minestrone Soup also known as “the big soup,”  is made with many ingredients and is the name for a variety of thick Italian soups made with vegetables, often with the addition of Pasta or rice. Common ingredients include beans onions, celery, carrots, stock and tomatoes.

There is no set recipe for minestrone, since it is usually made out of whatever vegetables are in season. It can be contain a meat-based broth (such as chicken stock). Minestrone Soup is one of the cornerstones of Italian cuisine, and is just about as common as pasta on Italian tables.

Continue reading ‘Minestrone “The Big Soup” – White Bean, Negroni Prosciutto and Kale Soup’

Classic Antipasto With Negroni Autentico Italiano Prosciutto

Negroni Prosciutto Authentic Italian Antipasto PlatterThe Negroni “star” rose in 1907 when Pietro Negroni opened his deli shop in Cremona, Italy where the company still resides today. With a century of expertise and strong links to a farming region rich in food tradition, Negroni Authentico Italian is now one of Italy’s most prestigious Authentic Italian Delicatessen meat brand. Try a classic antipasto, with Negroni Prosciutto Di Parma, Negroni Mortadella, and Negroni Prosciutto Cotto.

Continue reading ‘Classic Antipasto With Negroni Autentico Italiano Prosciutto’

Pasta Fazool

Pasta fazoolA very simple dish, soupy enough to be served in bowls rather than on plates. At our house we love to add chopped prosciutto to this dish which adds protein and yummy delicious prosciutto taste.

INGREDIENTS:

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Once You’ve Put Your Groceries in the Car, The Quality of Your Dinner has Already Been Decided

If you were to ask Mario Batali what his favorite ingredient is, he would tell you it depends on where he is and what is fresh in that location on the given day. “But once you’ve put your groceries in the car, the quality of your dinner has already been decided” says Batali.

Fresh, high quality ingredients are essential to Mario’s cuisine whether being used in an innovative dish on Iron Chef America, or going in to a century-old, classic preparation.

This is why Mario loves to travel to the Italian region of Emilia-Romagna, the home of Negroni Prosciutto.  “The food of Emilia-Romagna is modern, yet the style of food reflects this tasteful region. The restaurants are usually filled with a good combo of hipsters and old guard eating new takes on classics and a lot of creative tasty food like Negroni Prosciutto insalata dei nervetti with chestnuts and currant vinegar or baccala with capers and citrus”.

Negroni’s Authentico Italiano selection includes:
Prosciutto Arrosto – a traditional Italian roasted ham made in Italy using only selected pork shanks and rich blend of garlic, rosemary and fine Mediterranean herbs. Continue reading ‘Once You’ve Put Your Groceries in the Car, The Quality of Your Dinner has Already Been Decided’

Negroni Prosciutto Ravioli: Or As They Say In Italy – ………ahhhhhhoooooooooooooo Fantastico!!

A type of filled pasta composed of a filling sealed between two layers of thin pasta dough.

“Fresh” packed ravioli usually have seven weeks of shelf life. Ravioli can be filled with prosciutto, processed cheese and served in a tomato, tomato-prosciutto, or tomato-cheese sauce.

Ingredients:
1 (15-ounce) container whole milk ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
4 ounces thinly sliced Negroni Prosciutto, chopped
2 large egg yolks
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
48 wonton wrappers
1/2 cup (1 stick) butter
1 1/2 teaspoons dried oregano
Freshly grated pecorino Continue reading ‘Negroni Prosciutto Ravioli: Or As They Say In Italy – ………ahhhhhhoooooooooooooo Fantastico!!’

Negroni Authentic Italian Prosciutto

Italian artisans have been producing prosciutto for generations. Today, the same careful techniques that create this amazing cured meat are followed around the world. Prosciutto is the Italian word for ham, but in English the word is almost always associated with an aged, cured, spicy Italian ham that is sliced thin and served without cooking.
Negroni Prosciutto can be prepared in everything from appetizers to main dishes. Authentic Negroni Prosciutto can be found at every meal in Italy and is enjoyed in a number of cuisines around the globe.

Continue reading ‘Negroni Authentic Italian Prosciutto’


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Prosciutto di Parma

Super premium dry-cured ham

Prosciutto

Premium dry-cured ham

Prosciutto Arrosto

Roasted ham

Prosciutto Cotto

Cooked ham

Mortadella

Traditional Italian cooked specialty

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