Portuguese Pork and Clam Stew

Carne de Porco à Alentejana, a popular stew of pork and clams from the south of Portugal, the Algarve and Alentejo regions. A burst of flavors, a true representative of Portuguese cooking. The photo was taken from our holiday apartment on Madeira, where I cooked this dish.

White Beans with Cotechino Sausage

Fagioli con Cotechino, a hearty dish from the Emilia-Romagna region in Northern Italy. Cotechino, also spelled Cotecchino, is a fresh pork sausage. It’s made from lean pork and cooked pork skins, the “cotene”, which gives it its name. It is spiced with cloves, cinnamon and garlic. You find it also in Bollito Misto, that classic Northern Italian dish of mixed boiled meats.

Pork Roast with Caramelized Onions

Arista di Maiale con Cipolle alla Caramella, a hearty pork roast from the Toscana. Have you ever eaten spit roasted suckling pig (Maialino allo Spiedo) in one of those roadside osterias in the Toscana? This dish is very similar: tender, juicy pork meat with a delicious crust and bursting with flavor. Creamy Polenta and vegetables sautéed in olive oil are a great addition to this dish.