Cif Ciaf Torricellan pork


  • 2 kg of pork ribs cut into small pieces
  • 1 kg pork belly, cut into pieces
  • 100 grams of Sulmona’s red garlic
  • 1 kg small potatoes
  • 1 glass of white wine
  • Peppers in the desired quantity
  • Salt



Put the ribs in a large skillet, add bacon and salt and cook over low heat for an ‘hour or so. Halfway through cooking, add the Sulmona’s in red shirt and still carry on a slow fire. Before turning off the meat and leave it aside for a while ‘, add the white wine and cook for another few minutes. Using the oil obtained by cooking the bacon and ribs, cook for a few minutes in a pan, bell peppers, and later chips, peeled and left whole. Once ready, drain the potatoes from the oil and season with salt.
In a tray to place the cooked meat, potato and sweet peppers whole.

Serve still warm and enjoy!