My theory ( which is not really a theory, but a fact ) about whenever the weather climbs up to 50 Degrees, people break out the flip flops, is always being proven right. What is the emergency? Why the rush? I’m a water sign, so Continue reading (250)
My dear friends, years ago (2007-2008) I found in me the need to inform the world and clarify what there needs to be known about Pizza as it is made in its place of origin. Since I could not just stop there, I included coffee. When I introduced to the world to my website pizzaandcoffee.com , I went into detail about 2 of the most important things Continue reading (391)
PLEASE EXCUSE THE FUZZY QUALITY OF THE VIDEO AND OCCASIONAL ZOOM NOISE.
I do not know why and how this is happening.
O’ Per’ e O’ Muss’
In the Campania region of Southern Italy, speficically in the provinces of Naples and Salerno, O’ Per e O’ Muss’ is very common. Having spent half of my life in Italy, and most in my mother’s town outside Salerno, this combination of pig’s feet and mouth is sold either out of trucks or in actual shops. Oddly, this traditional, poor man’s food, unhealthy by today’s standards, seems to thrive even though I rarely see anyone buying it. The jelly and fatty meat is skinned and then boiled. It is maintained refrigerated and served with lemon and salt. My uncle, Zio Ciro, educated me on the composition of O’ Per e O’ Muss’, which uses the feet of pigs and the mouth of young cattle (veal). Sometimes, other veal parts are used as well. A few years ago, among the millions of ideas that pop up in my head, I thought of opening up an “O’ Per e O’ Muss’ ” truck in New York City. Even better, I thought of having a store with the tuck INside, in the front window, capturing the attention of all who walk by. If you copy my idea, I will never forgive you.