How to Make Spaghetti Carbonara

HOW to MAKE SPAGHETTI CARBONARA

GENNARO CONTALDO

SUNDAY SAUCE

by Daniel Bellino-Zwicke

HOW to MAKE PERFECT SPAGHETTI CARBONARA

ANTONIO CARLUCCI

WHER to GO For The BEST CARBONAR in ROME, ITALY

Da Danilo

Vaunted as the best carbonara in Rome, this was the first good carbonara I ate here. Beautifully presented with crispy bacon shards placed on top and swirled throughout the spaghetti, this carbonara is neither too heavy, nor too light, neither too rich, nor too eggy. A little bit goldilocks, this carbonara is just right. The spaghetti is cooked al dente, at first it might seem too much so, but they know what they are doing. Booking is essential.

Via Petrarca, 13. Esquilino area.

Tel: 06 772 00111

trattoriadadanilo.it

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Da Enzo

Busy and bustling you couldn’t get a more Roman trattoria. The service is brisk but fun, “Why are you in Rome? English teachers? Can we have lessons?” The last time I went, we were early enough and lucky enough to get a table without a reservation, and by the time we left the queue outside was enormous. Another rigatoni alla carbonara, this pasta dish is cheesy and peppery with the eggy sauce left at the bottom to mix in yourself. Crunchy strips of salty guanciale (just how I like them) completed the dolce/salato, or sweet and savoury, effect. Yum!

Via dei Vascellari, 29. Trastevere

Tel: 06 581 2260

daenzoal29.com

Da Sergio

Recommended by my friend Silvia as her especial favourite, Da Sergio is a smallish trattoria hidden away in the side streets around Campo dei Fiori. For those of you who like your food a little more on the rustic side, this is the sort of carbonara for you. Homely and rich with less attention paid to the presentation and more focus on the flavours. Maybe the pasta sauce isn’t quite as silky smooth as some of the others, maybe the spaghetti is not so al dente, but overall a carbonara here is a dish that tastes of home.

Vicolo delle Grotte, 27. Campo dei Fiori area.

Tel: 06 686 4293

Flavio al Velavevodetto

Rigatoni alla Carbonara is served in this Testaccio institution. Generous strips of crispy bacon in a seemingly too bright yellow sauce that reflects the quality of the eggs. With a good balance of flavours, this carbonara was voted the 2nd best in the city, and the best pasta of the day by my fellow diners. Don’t worry about the big portion size in the photograph: it was taken of a large communal bowl!

Via di Monte Testaccio, 97. Testaccio

Tel: 06 574 6841

flavioalvelavevodetto.it

L’Arcangelo

The food here is something finer and offers a little more than the average trattoria. However, for their carbonara they stick with tradition. The rigatoni are cooked to perfection and slicked in a silky, glossy sauce. Italian friends who dined with me agreed that this was the real thing. So good, none could possibly go to waste; one friend even fare la scarpetta – wiped his plate clean with bread (literally, “do the little shoes”). What better endorsement could there be?

Via Giuseppe Gioacchino Belli, 59. Prati

Tel: 06 321 0992

SOPHIA LOREN

“Everything You See I Owe to SPAGHETTI” !!!

PERFECT SPAGHETTI CARNONARA

Da DANILLO

ROMA, ITALY

Saint Josephs Day New York

Festa di San Giuseppe

SICILIAN AMERICAN FOOD WINE & TRAVEL CLUB

Our Saint Joseph’s Day Feast at CAIO VINO Restaurant, New York

Author Daniel Bellino, Silvio, Paola, Carolina, Linda, and ???

Our Sicilian American Group celebrated another Festa di San Giuseppe today. It was another wonderful day of getting together with friends around the Sicilian Table and the most important holiday of all to Sicilian as it celebrates the Patron Saint of Sicily, Saint Joseph, aka San Giuseppe …

Their was a great famine in the Middle Ages and Sicilians prayed to their Patron Saint San Giuseppe to let it rain so crops could grow and the people might be fed. These Sicilians who prayed to San Giuseppe that if he answered their prayers that they would have a great feast to celebrate and honor him. It rained, crops grew, and the people kept their promise to Saint Joseph and had feast all over Sicily to celebrate the Saint and the occasion .. It is now tradition to celebrate and on honor Saint Joseph every march 19th .. We have traditional foods that are prepared and eaten at our Festa di San Giuseppe like Maccu (Fava Bean Soup0, Pasta con Sarde (Pasta with Fennel, raisons, and Sardines), and Sfinci (Saint Josephs Day Pastry) of baked or fried dough filled with Sweet Ricotta and Candied Fruit.

So it was, once again that our little group of about 50 once again celebrated San Giuseppe at our favorite Siclian Restorante in New York, Cacio e Vino on Second Avenue in New York’s East Village, a neighborhood that at one time was great Sicilian enclave in New York that housed non other than one Charles “Lucky” Luciano who moved to the Lower East Side of New York in 1907 when his parents Antonio and Rosalia immigrated to the United States from Lercara Friddi, Sicily when young Salvatore (Lucky’s real first name) was 9 years old …

Anyway we had a wonderful dinner with our traditional menu of Maccu (Fava Soup), Caponata, Arancini (Sicilian Rice Balls), Sicilian Pizza, Pasta con Sarde, and Saint Josephs Day Pastry, Sfinci …

See the pictures and for some great recipes of Sicily’s favorite dishes, see Grandma Bellino’s Italian Cookbook / Recipes From My Sicilian Grandmother by Daniel Bellino “Z”

Our MACCU

Sicilian Fava Bean Soup

RECIPE

Our SICILIAN PIZZA with ANCHOVIES

and a Glass of NERO d’AVOLA

Yummm !!

Our PASTA ????

PASTA con SARDE

DOLCE

SFINCI al SAN GIUSEPPE

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GRANDMA BELLINO’S ITALIAN COOKBOOK

Recipes From My Sicilian Grandmother

by Daniel Bellino “Z”

FRANK SINATRA

Salvatore Lucinao

aka

CHARLES “LUCKY” LUCIANO

Ode to The Artichoke – Pablo Neruda

ARTICHOKES

Original Painting by ELISABETH FRASER

A POEM to The ARTICHOKE by PABLO NERUDA

ODE to The ARTICHOKE

The artichoke
With a tender heart
Dressed up like a warrior,
Standing at attention, it built
A small helmet
Under its scales
It remained
Unshakeable,
By its side
The crazy vegetables
Uncurled
Their tendrills and leaf-crowns,
Throbbing bulbs,
In the sub-soil
The carrot
With its red mustaches
Was sleeping,
The grapevine
Hung out to dry its branches
Through which the wine will rise,
The cabbage
Dedicated itself
To trying on skirts,
The oregano
To perfuming the world,
And the sweet
Artichoke
There in the garden,
Dressed like a warrior,
Burnished
Like a proud
Pomegrante.
And one day
Side by side
In big wicker baskets
Walking through the market
To realize their dream
The artichoke army
In formation.
Never was it so military
Like on parade.
The men
In their white shirts
Among the vegetables
Were
The Marshals
Of the artichokes
Lines in close order
Command voices,
And the bang
Of a falling box.

But
Then
Maria
Comes
With her basket
She chooses
An artichoke,
She’s not afraid of it.
She examines it, she observes it
Up against the light like it was an egg,
She buys it,
She mixes it up
In her handbag
With a pair of shoes
With a cabbage head and a
Bottle
Of vinegar
Until
She enters the kitchen
And submerges it in a pot.

Thus ends
In peace
This career
Of the armed vegetable
Which is called an artichoke,
Then
Scale by scale,
We strip off
The delicacy
And eat
The peaceful mush
Of its green heart.

Thanks to Emiko and Marco for bringing this to my attention.

An Artichoke

Oil on Board

Artist Unknown

PABLO NERUDA

MANGIA ITALIANO

by Daniel Bellino Zwicke

RECIPE For SICILIAN STUFFED ARTICHOKES

in GREENWICH VILLAGE ITALIAN

Fava Beans n Artichoke Stew – Friteddi

If you’re in the southern hemisphere get to the markets quickly before the spring ends and some crucial ingredients disappear. This dish is a classic Sicilian plate originating in the west of Sicily. Late in the artichoke season throughout Italy, you will find fave beans being sold right next to artichokes, so it’s inevitable that they will find themselves in some recipes together. The further south you make your way in Italy you will see an increasing abundance of both artichokes and fave beans. The dish photographed above is from Trattoria Piccolo Napoli in Palermo A Slowfood listed restaurant specializing in seafood with a generous offering of vegetable antipasti and side dishes.

You may know fave beans as broad beans where you come from. Once they are removed from their pods they need to have their skins removed. (This is not absolutely essential and certainly wasn’t done in the past when every little morsel counted.) The easiest way to remove the skin from each bean is to toss them into boiling water for half a minute. Remove and refresh under cold water. You will notice the skin wrinkle and lift off the bean, which then can be easily removed with a knife or your fingers. You can also make this with dried fave beans which will need soaking overnight. It’s not the same as the fresh experience but the flavor is unmistakable. It’s also ok to use frozen peas but remember to halve the weight indicated in this recipe (in Grandma Bellino’s Italian Cookbook).

FRITEDDI alla SICILIANA

aka

FRITELLI

RECIPE in GRANDMA BELLINO’S ITALIAN COOKBOOK

RECIPES FROM MY SICILIAN GRANDMOTHER

by DANIEL BELLINO Z

AVAILABLE on AMAZON.com … CLICK HERE

FRANK SINATRA Eats !!!

Frank Sinatra and Ava Gardner dine out at Patsy’s in New York.

Frank’s favorite restaurant. Frank Sinatra’s family, on his father’s side

is from the Sicilian town of Lercara Friddi Sicily south of Palermo … Frank’s father

Severio Anthony Martino Sinatra was born in Lercara Friddi in 1892 and immigrated to

New York City in 1903 … The famed Mafia Kingpin Charles “Lucky” Luciano was also born

in Lercara Friddi in 1897 … His family immigrated to The Lower east Side of New York

when he was just 9 years old … Best Selling Italian Cookbook Author Daniel Bellino-Zwicke’s

Maternal Grandparents Giuseppina & Phillipo Bellino were born and married

in Lercara Friddi Sicily and immigrated to New York City in 1904 and later relocating

to the Italian conclave of Lodi, New Jersey where Phillipo opened a Shoemaker Shop

on Main Street where they raised their 4 children Lillian, Frank, Anthony, and Daniel’s mother

Lucia …

SALVATORE LUCIANO

aka

CHARLES “LUCKY” LUCIANO

Lercara Friddi, Sicilia

ITALY

MANGIA ITALIANO

Coming Soon !

Check Out Daniel’s other Books

on AMAZON.com

The Devine Amalfi Coast – Capri – Italy

POSITANO .. Classic View … photo by Daniel Bellino-Zwicke

Positano, Italy

The POSITANO COOKBOOK

SORRENTO

View of CAPRI From ANACAPRI

photo Copyright DANIEL BELLINO ZWICKE

Marina Picolo CAPRI with FARAGLIONI ROCKS in Distance

photo Daniel Bellino Zwicke

FIAT CINQUACENTO 500

photo Copyright Daniel Bellino Zwicke

Amalfi

photo by Daniel Bellino-Zwicke

Minori with Ravello Above

View of Minori from Villa Maria Agro Lemon Farm

“WORLD’S BEST BREAKFAST”

My BREAKFAST Villa Maria, Minori Italy

photo Daniel Bellino Zwicke

;

Me & Vincenzo the Owner of Villa Maria Agroturismo

My Lunch at Villa Maria .. PACCERRI FRUTTA di MARE

CAPRI Looking Down On The FRAGLIONI

with SORRENTO in The Distance

SFOGLIATELLE in NAPOLI

PIZZA in NAPOLI

at Da GAETANO PIZZERIA

“MOLTO BUONO”

PASTA

at a SHOP in NAPOLI

View of Mt. VESUVIO from Sorrento

ALTRANI The AMALFI COAST

CAPRI

LEARN HOW to Make SUNDAY SAUCE alla CLEMENZA

Catherine Scorsese Spaghetti Sauce Recipe

Joe Pesci kisses Catherine Scorsese

GODDFELLAS

Directed by Martin Scorsese

Scorsese’s mother Catherine, who was born on Elizabeth Street, appeared as Tommy (Joe Pesci)’s mother, and she famously cooked for the cast and crew of her son’s movies. When Jimmy Kimmel asked Martin Scorsese about shaving garlic with a razor—that’s what Paul Vario (played by Paul Sorvino) does in prison—the director said, “My mother made a dish called chicken with lemon and garlic and if you go to Francis Coppola’s restaurant he has it on the menu… It’s pretty good, pretty close… The garlic was cut so thin and she would put it on the chicken and the chicken would be roasted… and the garlic would blacken and then disappear into the lemon juice. It was delicious.” Mmmm.

Catherine Scorsese died in 1997, at age 84. Martin Scorsese published a book of her recipes, and his famous friends remembered her cooking: Robert DeNiro said, “She made the best pizza I’ve ever eaten. I always wanted to serve it at TriBeCa Grill,” while Harvey Keitel said, “In my memory, Catherine was the epitome of a warm, loving Italian mother. She enjoyed watching me eat as much as I enjoyed eating her cooking.” And Pesci said, “Katie was one of the sweetest ladies I ever met. She was a true innocent. She never did anything bad; she never knew anything bad. In terms of her cooking, it’s a toss-up as to who’s a better cook, Katie or my mother.“

CATHERINE and The BOYS

From R to L : Ray Liotta, Joe Pesci, Catherine Scorsese, Rober DeNiro

Late Night Eating Scene in in Goodfellas …

Italianamerican

THE SCORSESE FAMILY COOKBOOK

by Catherine Scorsese

The Pasta Sauce

The recipes in Catherine Scorsese’s cookbook, ”Italianamerican” (Random House, 1996, $21), range from pasta e fagioli to ricotta pie. The book, also by Georgia Downard, contains the standbys of thousands of southern Italian immigrant households that, by adding or withholding specific ingredients, intensely personalized each recipe.

The pasta sauce recipe, below, was included in the credits of a 10-minute Scorsese film, ”Italianamerican,” which recorded a visit by the director with his parents at their home. The movie was shown at the New York Film Festival in 1974.

Catherine Scorsese’s

Pasta Sauce

Total time: 1 hour, 45 minutes

1 large onion, peeled and minced

2 tablespoons olive oil

3 cans (28 ounces each) whole tomatoes in thick puree

2 cans (16 ounces each) tomato sauce

2 cups water

1 can (6 ounces) tomato paste

3 large cloves garlic, peeled

2 carrots, peeled

1 all-purpose potato, peeled

5 tablespoons minced fresh basil, or 1 tablespoon dried

5 tablespoons minced fresh parsley, or 1 tablespoon dried

Salt to taste

Cayenne pepper to taste

1/4 cup fresh bread crumbs

1/4 cup milk

6 ounces ground pork

6 ounces ground veal

6 ounces ground beef

1 large egg, lightly beaten

1/4 cup freshly grated Parmesan.

1. In a 6-quart, or larger, saucepan or casserole, cook the onion in the oil, stirring occasionally, for 5 minutes.

2. In a blender or food processor, puree tomatoes and sauce. Add tomato mixture to pan along with water, tomato paste, garlic, carrots, potato, 3 tablespoons of basil, 3 tablespoons of parsley, salt and cayenne to taste. Bring to a boil, reduce to a simmer and, stirring occasionally, cook, partly covered, for 30 minutes.

3. In a small bowl, soak the bread crumbs in the milk until softened.

4. In a large bowl, combine bread-crumb mixture with meat, egg, Parmesan, remaining 2 tablespoons basil and parsley, salt, cayenne and 1/2 cup of sauce. Gradually shred and add meat mix to sauce, a little at a time. Partly cover, and bring sauce to a simmer, stirring occasionally, for 1 hour. Before serving, remove garlic cloves, carrots and potato.

5. Use about 2 cups of sauce for each pound of pasta.

Yield: about 12 cups.

Martin Scorsese’s Father CHARLIE Makes GRAVY in GOODFELLAS

Famed prison scene in GODDFELLAS where Charles Scorsese plays Vinny

making GRAVY (aka SUNDAY SAUCE) in Prison …

FRANK PELLIGRINO of RAO’S East Harlem, cooks STEAK

in GODDFELLAS Prison Scene as CHARLIE SCORSESE makes SAUCE …

ROOFTOP WEDDING SCENE in RAGING BULL

this scene was shot on the rooftop of Martin Scorsese’s Parents Apartment

on ELIZABETH STREET in Lower Manhattan ….

Catherine Scorsese Cooked all the Italian Food for the Wedding Party Scene,

as she cooked the Food that was on the Table in the Goodfellas late night eating scene

and all of Martin Scorsese Films when Italian Food is required in a scene. Basta!

Grandma Bellino’s Italian Cookbook

RECIPES FROM MY SICILIAN NONNA

by Daniel Bellino “Z”

Sinatra Bellino Luciano n Cappuccino

Best Selling Italian Cookbook Author

Daniel Bellino-Zwicke and Frank Sinatra

Family’s are from LERCARA FRIDDI, SICILY

FRANCIS ALBERT SINATRA

ROOTS Are From LERCARA FRIDDI, SICILIA, ITALIA

Best Selling Cookbook author Daniel Bellino-Zwicke has some things in common with the late-great Francis Albert Sinatra and famed Mafia Kingpin Charles “Lucky” Lucciano … What? Their families all hail from the town Lercara Friddi, Sicily in the Provence of Palermo in Italy … Lucciano was born there in 1897 and immigrated with his parents in 1907 to New York and the United States. Sinatra’s father Martino Sinatra was born in there in 1892 and his parents immigrated to New York in 1903 … Bellino’s maternal grandparents Josephina and Philipo Bellino were born in Lercara Friddi and immigrated to the United States to New York City in 1904, and later settled in the Italian Conclave of Lodi, New Jersey where Daniel’s grandfather set up a Shoemaker shop on Main Street … Take note that Sinatra’s grandfather was also a shoemaker in Lercara Friddi, and it is certain the these two grandfathers must have known each other in the small Sicilian town.

More on LERCARA FRIDDI

Lercara Friddi is a commune (municipality) in the Province of Palermo in the Italian region Sicily , located about 45 kilometers (28 mi) southeast of Palermo .

Founded in 1595 by local feudataries, it is on the slopes of Madore Hill, between the valleys of Fiumetorto and Platani rivers. In the past it was an important mining center, the only one in the province of Palermo where sulfur was excavated.

On December 25, 1893, eleven people were killed in the massacre Lercara Friddi During The Fasci Siciliani

uprising after a rally of peasants and sulfur miners That asked for the abolition of taxes and better working conditions.

Andrea Finocchiaro Aprile (1878-1964), politician

Mauro Picone (1885-1977), mathematician

Anthony Martin Sinatra (1892-1969), professional boxer and father of singer, Frank Sinatra (1915-1998)

Lucky Luciano (1897-1962), gangster

Pietro Scaglione (1906-1971), magistrate

Nicolo Nicolosi (1912-1986), football player and manager

Pietro Lo Forte (1920-2004), musician

Frédéric François (b. 1950), singer-songwriter

Daniel Bellino-Zwicke (b. 1958), cookbook author

GRANDMA BELLINO’S ITALIAN COOKBOOK

RECIPES From My SICILIAN GRANDMOTHER

by Daniel Bellino-Zwicke

Based on Sicilian Recipes from Daniel’s Maternal Nonna Giuseppina Bellino ..

The Recipes are mostly Sicilian as well as Neapolitan dishes from Giuseppina’s friends who hailed from Napoli, Salerno, and the surrounding cities and towns of Naples.

RECIPES : ARANCINI (Sicilian Rice Balls), CAPONATA, STUFFED ARTICHOKES, BRACIOLA, ZUPPA LENTICHE (Lentil Soup) SPAGHETTI & MEATBALLS, PASTA LENTICHE, and More ….

CHARLES “LUCKY” LUCIANO

Charles “Lucky” Luciano, born Salvatore Lucania November 24, 1897 – January 26, 1962) was an Italian-American mobster and Crime Boss. Luciano is considered the father of modern organized crime in the United States for the establishment of the first Commission. He was the first official boss of the modern Genovese crime family. He was, along with his associates instrumental in the development of the National Crime Syndicate in the United States.

Luciano was tried and successfully convicted for compulsory prostitution in 1936 after years of investigation by District Attorney Thomas E. Dewey. Luciano was given a thirty-year prison sentence, but was allowed to live his life freely outside the United States when he struck a deal with the government during World War II while still imprisoned.

Sunday Sauce

When Italian-Americans Cook

by Daniel Bellino-Zwicke

Recipes :

SINATRA SUNDAY SAUCE

PASTA FAZOOL

SPAGHETTI MARINARA

and More …

SOPHIA LOREN

Spaghetti Agli Olio

SATCH EATS SPAGHETTI

IMPORTED ITALIAN SPAGHETTI

COOK The SPAGHETTI

Prepare The SAUCE

Fry Garlic with Pepperonini

OLIVE OIL

SPAGHETTI AGLI OLIO

Spaghetti with Garlic & Oil

Mangia Bene !

The RECIPE:

4 Cloves of Garlic, peeled and minced

1/2 teaspoon Red Pepper Flakes

1/3 cup Italian Olive Oil

1 pound imported Italian Spaghetti

5 tablespoons chopped fresh Parsley (Optional)

Bring 6 Quarts of salted water to the boil and add spaghetti.

Add Olive Oil and the minced Garlic to a large saute pan and cook on low heat for 2 minutes. Add Red Pepper and cook just until the garlic starts to brown.
Add Parsley.

Cook the Spaghetti according to directions on package.

Once finished cooking remove from the heat and drain spaghetti in a colander, leaving about 4 tablespoons of the cooking water behind in the pot the spaghetti cooked in.

Add the spaghetti back to the pot it cooked in and add the garlic and olive oil. Mix all together.
Serve with or without grated Parmigiano or Pecorino Romano on side.

RECIPE : SPAGHETTI AGLI OLIO

in SEGRETO ITALIANO

Available in Paperback & Kindle

on AMAZON.com

Jersey Shore Crab Sauce Pasta

Jersey Shore Crabs

JERSEY SHORE CRAB SAUCE

There are plenty of Maryland Blue Crabs down on the Jersey Shore, as well as plenty of Italian-Americans. The two go together, and this Crab Sauce for pasta is a specialty of Jersey Italians who love seafood, along with their Brooklyn and New York neighbors. They all love it! So will you.

RECIPE

Ingredients :

12 Hard Shell Blue Crabs

12 tablespoons Olive Oil

12 Cloves Garlic 1 for each Crab, peeled and chopped

1 Small Onion, peeled and chopped fine

1 teaspoon Red Pepper Flakes

1 – 28 oz. can whole San Marzano Tomatoes

1 – 28 oz. can Crushed Tomatoes

1- 16 oz. can Tomato Puree

½ teaspoon dry Basil

¼ cup chopped fresh Italian Parsley

1 pound Lump Crab-Meat, fresh frozen or canned

1 pound imported Italian Spaghetti or Linguine

Put olive oil in a large pot and heat to high. Place the Crabs in the pot and sauté at high heat for 10 minutes.

After browning the crabs, remove from pan and set aside.

Put onions in pan and cook on medium heat for 5 minutes.

Add the garlic and red pepper to pan and cook on low heat for 3 minutes.

Add whole tomatoes to pan and cook on high heat for 4 minutes whole stirring with a wooden spoon.

Add crushed tomatoes and tomato puree.

Add the Crabs back to the pot. Cook for 90 minutes on low heat.

Remove the crabs from pan and let cool on the side.

Remove all the meat from the crabs and discard the shells.

Add crab-meat to sauce with your extra pound of lump crab-meat and simmer on low heat for 10 minutes.

Cook pasta according to directions on package. Drain pasta and put back in the pot it cooked in with 8 tablespoons of reserved pasta cooking water.

Sprinkle pasta with a little olive oil and mix.

Add 2 cups of crab sauce and half the parsley to pasta and mix.

Plate the pasta with sauce on 4 plates in equal portions and top with some more sauce and some parsley.

Notes: Do not serve with cheese! Italians never have cheese with Seafood Pasta. This is enough sauce for 2 to 3 pound of pasta, or about 12 portions, so after you make this Pasta with Crab Sauce with 1 pound of pasta, you still have plenty left over for another day.

The Finished Sauce

“Yummm” !!!

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Pasta with Jersey Shore Crab Sauce

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JERSEY CRAB SHORE SAUCE

and Other Great Recipes

SEGRETO ITALIANO

by Daniel Bellino Z

Ragu Neapolitan

BRACIOLE

The meats inside any given Neapolitan Ragu or Sunday Gravy will vary depending upon who is making the sauce and their family’s recipe .. Many Italian-Americans make it with; Suasage, Meatballs, & Braciole, others may make it with just Meatballs & Sausages, and some will make it with Meatballs, Sausages, & Pork Spareribs .. You can also put in chicken thighs, Pig Skin Braciole (Coteca), beef or pork neck and other various meats.