Giusi wrote:

> It truly is a hard sell among some. I have an American friend here
> who in spite of having discussed what was used in ALL pastries before
> the invention of shortening, will only say that lard is fine in meat
> pies etc., but not for sweets. She actually carries Crisco back here
> every time she visits the States.
>
> http://www.flickr.com/photos/decobab...7594526043769/
>
> Shows my neighbor's mother, sadly departed last winter, making lard.

BTW, very nice picture, Giusi.
Tell me, what did she do after pouring out the runniest/most liquid part
from the cauldron? Did she put the solid leftovers in a press and make a
disk of "ciccioli" as we do here? We call these discs "ciccioli" but in
tuscany the same word is used for a cooked cold-cut. Maybe a translation
could be "cracklings".

Ciccioli Emilia Romagna style (already cracked from the disc):
http://www.gastronomia-online.com/wp...i-frolli-2.jpg

Ciccioli Tuscany style:
http://www.macelleriazivieri.it/imma.../ciccioli2.jpg

Ours are almost dry because here we press them very much, other places near
here press them less so they aren't much dry. These discs, cracked into
walnut sized pieces, make a wonderful appetizer along with scales of
parmigiano reggiano and a sparkling wine.
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano