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The Neapolitan Cicoli, or ciccioli, is a fatty food present in the pig in the preparation of the ostrich.
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The Neapolitan Cicoli, or ciccioli, is a fatty food present in the pig in the preparation of the ostrich.
The fat, separated from the cotenna and made to cubes, is put to cook on slow and constant heat, until boiling, for no less than three hours, in copper or steel pairs, so as to melt the fat part and allow to relieve the contained water.
When the pieces of fat purchased a golden blond color are poured into a canovaccio, squeezed and finally added of aromas: clove, cinnamon, laurel, pepper, nutmeg and salt in varying doses depending on norcino.
The casting part is the ostrich, the remaining solid part are the Neapolitan cicles. The strip can be made of wood or steel peats or between axes hinged on one side; after the torque, the buds can be left in the kneading or hot crumbled.
The Neapolitan cicles are kept quietly up to three or four months.
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