Podolica meat – Carne podolica

Cucina Italiana, cucina italiana in Usa, Food, Food and wine, fresh fish, IronFork Event, Missouri events, prodotti italiani, Prodotti Pugliesi, Prodotti Tipici, risotto, STL Events, vacanze in puglia

The Apulian cows called “Podoliche” are an ancient bre once used for their attitude to hard work. Today the cows are raised in the wild on Murgia plateau and Gargano, not only for the quality of their milk, from which the famous “caciocavallo podolico” cheese is produced, but also for the quality of their tasty meat.

Carne podolica

I bovini dell’antica razza Podolica pugliese, un tempo utilizzati per la loro attitudine al lavoro, sono oggi allevati allo stato brado nei pascoli della Murgia e del Gargano oltre che per il latte, da cui si ricava il famoso Caciocavallo Podolico, principe dei formaggi a pasta filata, per la qualità della loro carne, sapida e dal gusto intenso.

St Louis – Late dinner after a busy day! Pumpkin risotto with mushrooms and brie

cucina italiana in Usa, Food, Food and wine, risotto

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After a busy day running around St Louis with 2 kids and lots of stuff to do, you just want to go back home and sit and have a nice dinner. Stop.

Back home while I was taking care of kids, the “chef” made a creamy pumpkin risotto with mushroom and brie…delicious!!!

It was a windy, cold day and the risotto plus a bottle of italian red wine was a perfect match!

Recipe will come soon….