Pancetta tesa

Pancetta tesa is a type of Italian cured meat that is made from pork belly. It is a popular ingredient in many traditional Italian dishes, particularly in the Campania region of Italy. This region is known for its rich culinary heritage, and pancetta tesa is just one of the many delicious ingredients that can be found here.

Some of the towns and communes in Campania where pancetta tesa can be found include Naples, Salerno, Avellino, and Benevento. In these areas, pancetta tesa is often used in dishes like pasta alla carbonara, spaghetti alla amatriciana, and pizza alla diavola. It is also commonly used as a topping for bruschetta and other appetizers.

To make pancetta tesa, the pork belly is first cured with salt and other seasonings, then hung to dry for several weeks. The end result is a flavorful, slightly salty meat that can be sliced thin and used in a variety of dishes. In order to be considered authentic pancetta tesa, the meat must meet certain specifications set forth by the Italian government. This includes being made from high-quality pork and using only natural ingredients in the curing process.

One popular recipe that uses pancetta tesa is spaghetti alla carbonara. To make this dish, cook spaghetti in boiling salted water until al dente. While the pasta is cooking, fry pancetta tesa in a pan until crispy. In a separate bowl, whisk together eggs, grated pecorino romano cheese, and black pepper. Drain the pasta and add it to the pan with the pancetta tesa, then pour in the egg mixture and stir until the eggs are cooked and the pasta is coated in a creamy sauce.

Sources:
– “Pancetta Tesa.” Italian Food Excellence. https://www.italianfoodexcellence.com/pancetta-tesa/
– “Pancetta Tesa.” Academia Barilla. https://www.academiabarilla.it/en/italian-recipes/ingredients/pancetta-tesa/