O cif e ciaf č un típico Abruzzo receita, & ccaron; un segundo prato de pobres e campesiño tradición e axeitado para as temperaturas de inverno
Nada é xogado fóra do porco. E iso & ccaron; certo tamén en Abruzzo onde haiò o que queda do pobre porco, unha vez abatidos, idade, salchichas, afumados e que máisù máis & ugrave; poñer, é dourar nunha tixola con aceite, allo e algúns cheiro. E creo que & rsquo; o ruído fai? É iso mesmo, cif e ciaf, o escaldante onomatopoeic que dá&germandbls; o nome para este prato. Que, como moitas veces ocorre na tradición campesiña, & ccaron; xunto pobres e ricos: pobre para a calidade & germandbls; menor ingredientes, basicamente, os restos de o & rsquo;animais; ricos porque & eacute; símbolo de convivialit&germandbls; e porqueé, imos afrontalo lo, o que prato a base de carne de porco non č incrible saborosa? Iso, entón, fai que o’auga na boca, mesmo antes de cata: só tensión & rsquo;orella e ser seducido polo son inconfundible.
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