THE RECIPES OF PROCENO
In Proceno, the cuisine is born from what the land, time, and memory have to offer. Each recipe tells the story of a season, a tradition, a family habit. Some are tied to festivities and celebrations, others simply to what was available in the pantry. Two typical dishes, cauliflower crostino and pork rib stew, are still made today with a few ingredients, but with a full, unmistakable flavor. At the heart of both is a symbolic ingredient from the village: Proceno’s red garlic, a subtle protagonist in many local recipes and a concrete sign of the connection between cuisine and territory.
Cauliflower Crostino
Preparation:
Boil the cauliflower in plenty of salted water. Let it cool and season it with oil and salt. In a small pan, melt the anchovies in a bit of oil, then add the cauliflower.
Toast the bread and rub each slice with Proceno’s red garlic. In a baking dish, alternate slices of bread — moistened with a bit of vinegar and cooking water — with the seasoned cauliflower.
Quick overview
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Ingredients:
boiled cauliflower, toasted rustic bread, anchovies, extra virgin olive oil, vinegar, red garlic from Proceno, salt
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Difficulty:
Easy
PORK RIB STEW
Preparation:
In a pan, sauté the pork ribs in plenty of oil. Add chili pepper and white wine. Once the wine has evaporated, add a head of red garlic from Proceno (uncut, with all its “cloves” and “skins”). Cook for about 20 minutes, then add plenty of tomato paste and continue cooking until the meat is fully cooked.
This dish, in the Procenese tradition, is often served with polenta made from cornmeal.
Quick overview
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Ingredients:
pork ribs, a head of red garlic from Proceno, chili pepper, tomato paste, white wine, oil, salt
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Difficulty:
Easy
