Nnoglia di maiale*

Nnoglia di maiale is a traditional dish from the Campania region in Italy. It is a slow-cooked pork dish that is typically prepared during special occasions and festivals. The dish is popular in various towns and communes of Campania, including Naples, Salerno, and Avellino.

To prepare nnoglia di maiale, the pork is marinated in a mixture of garlic, rosemary, and olive oil for several hours. It is then slow-cooked in a pot with white wine, tomatoes, and various herbs and spices. The dish is cooked until the pork becomes tender and flavorful.

Nnoglia di maiale is recognized as a traditional agri-food product (PAT) in Campania. This recognition ensures that the dish is prepared according to specific specifications and traditional methods. The use of local ingredients and traditional cooking techniques are emphasized to maintain the authenticity of the dish.

One recipe for nnoglia di maiale can be found on the website of the Italian Academy of Cuisine (accademiaitalianacucina.it). Another recipe can be found on the website of the Italian Ministry of Agricultural, Food, and Forestry Policies (politicheagricole.it). These sources provide trusted information and recipes from reputable Italian institutions.