Comments on: Pampanella Molisana (Spicy Roast Pork from Molise)

By: Tina Prestia

Tina Prestia — Thu, 17 Oct 2024 20:13:35 +0000

In reply to Mike. Hello Mike. Thanks so much for writing. I’m so happy that you enjoyed the recipe. It’s rather shocking to hear about the paprika! May I ask if you got it at a regular supermarket or was it special order? Paprika shouldn’t cost that much!

By: Mike

Mike — Thu, 17 Oct 2024 14:01:56 +0000

Loved this recipe, it was delicious, but my god, that amount of paprika cost more than the meat!

By: Tina Prestia

Tina Prestia — Mon, 12 Jun 2023 19:55:43 +0000

In reply to Katie Rodriguez. I’m so glad that you like the recipe Katie! It’s rather addictive in our house! The ribs are my favorite too! The pork belly also…

By: Katie Rodriguez

Katie Rodriguez — Mon, 12 Jun 2023 18:50:00 +0000

I have made this recipe about 4 times and it’s never failed. It is truly one of the most delicious ways to prepare pork I’ve ever tried (I especially like the ribs, but those are my favorite in American bbq so not surprising!). It is also one of the more fascinating and rare dishes (right down to it’s heavy use of paprika/red pepper flakes etc) that I have ever come across in Italian cooking – which makes the fact that Tina has provided us with a traditional recipe in English even more exciting in my mind. I was having trouble finding one in Italian before she publishd this – that’s how unique this dish is! I promise that if you have a dinner party and want to wow your meat eating friends, this is the one to do it with!!!

By: Molise Region Food & Wine Guide: 5 foods you have to try! - Podcast Episode 25 - Flavor of Italy

Sun, 03 Jul 2022 13:41:47 +0000

[…] your fancy. There are quite a few recipes and historical information online about pampanella, but Tina's recipe on tinastable.com is fabulous and […]

By: Molise Region Food & Wine Guide: 5 foods you have to try! - Podcast Episode 25 - Flavor of Italy

Mon, 19 Apr 2021 06:34:54 +0000

[…] your fancy. There are quite a few recipes and historical information online about pampanella, but Tina’s recipe on tinastable.com is fabulous and […]

By: Tina

Tina — Fri, 08 Jan 2021 15:15:47 +0000

In reply to Simona. Hello Simona. Thank you. I did my best to share an authentic Pampanella. It’s so darned good!!

By: Simona

Simona — Thu, 07 Jan 2021 08:27:05 +0000

Well done, Tina! I’m Italian from Molise origins and all your research is perfectly right! Yes, it’s an amazing dish!

By: Tina

Tina — Tue, 03 Nov 2020 09:51:32 +0000

In reply to Dirk Staudenmaier. Hi there Dirk! I hope that your Pampanella came out well. I made it again myself a week or so ago and we gobbled it down rather quickly. We hope to get to Gargano for sure when we can travel again. Thanks for stopping by!

By: Dirk Staudenmaier

Dirk Staudenmaier — Mon, 26 Oct 2020 20:19:08 +0000

Hi Tina, a good friend of mine lives in Molise and I spent several vacations with him there, living in Germany. Since I first tried this fabulous dish for the first time there, I wanted to cook it by myself, while it was only now to realize my plans. it is in the oven right now, and I thank you for your most appetizing description of how to make it. Btw, Molise and the adjoining Gargano are always worth a trip, like it is your blog… 😉