Napoletano Italiano

#slowItalian #speakitalian #italiandialects 'Regional Italian and Italian Dialects' is the topic of this Italian listening and comprehension exercise. Vocabolario: Napoletano Italiano Paperback – January 1, 1993 See all formats and editions Hide other formats and editions. Price New from Used from. Chicken Italiano Sandwich $9.50. Tender chicken cutlet. Sharp provolone cheese, broccoli rabe. Napoletano Brothers is located at 186 Saxer Ave, Springfield, PA 19064. Vocabolario napoletano-italiano by Andreoli, Raffaele. Publication date 1887 Usage Attribution-NonCommercial-NoDerivs 4.0 International Topics BELF Publisher Paravia.

• Giorgio Napolitano
• Vocabolario Napoletano Italiano
• Dizionario Napoletano Italiano
• Traduzione Napoletano Italiano

The Neapolitan Mastiff or Mastino Napoletano is an Italian breed of large dog. It descends from the traditional guard dogs of central Italy.^[1] It was recognised as a breed by the Ente Nazionale della Cinofilia Italiana in 1949,^[2] and accepted by the Fédération Cynologique Internationale in 1956.^[3]

The breed is closely related to the Cane Corso.

History[edit]

The Neapolitan Mastiff derives from the traditional catch and guard dogs of central Italy. Selection of the breed was begun in 1947 by Piero Scanziani, who had seen one at an exhibition in Naples in 1946.^[1][2] He drew up the first standard, which in 1949 was officially recognised by the Ente Nazionale della Cinofilia Italiana.^[2] It received full acceptance from the Fédération Cynologique Internationale in 1956.^[3]

Characteristics[edit]

The Neapolitan Mastiff is large, massive and powerful, with a weight in the range 50–70 kg (110–150 lb) and a height at the withers of 60–75 cm (24–30 in)^[1] The length of the body is about 15% greater than the height.^[1]

The skin is abundant and loose, particularly on the head where it hangs in heavy wrinkles. The preferred coat colours are black, grey and leaden, but mahogany, fawn, fulvous, hazelnut, dove-grey and isabelline are also acceptable; all coats may be brindled, and minor white markings on the toes and chest are tolerated.^[1][4]

A Neapolitan Mastiff may be expected to live for up to 10 years.^[5]:92 A survey in the United Kingdom found an average lifespan of 7 years, with some 16% living past the age of 9 years.^[6]

References[edit]

1. ^ ^abcdeMastino Napoletano (in Italian). Milano: Ente Nazionale della Cinofilia Italiana. Accessed March 2020.
2. ^ ^abcMastino Napoletano: Storia (in Italian). Milano: Ente Nazionale della Cinofilia Italiana. Accessed March 2020.
3. ^ ^abMastino Napoletano (197). Fédération Cynologique Internationale. Accessed March 2020.
4. ^Joan Palmer (2006). Dog Breeds. Wellfleet, MA: Wellfleet Press. ISBN9780785800309.
5. ^[Bruce Fogle] (2013). The Dog Encyclopedia. London; New York: Dorling Kindersley. ISBN9781465408440.
6. ^Average Age Survey Results - Pie-Charts. The Neapolitan Mastiff Club. Accessed January 2021.

Ingredients:

For the dough:
1KG. flour (Caputo Sacco Rosso)
580ml..Water

150gr. Lard
3gr. fresh yeast
20gr.Salt and pepper
80g grated parmesan cheese (optional)

For the filling:
250gr.Salame Cacciatore DOP (Cube Cut)

250gr.Prosciutto Parma (Cube Cut)

200gr.Pork ham (can be Porchetta,Ciccioli etc.)

200gr. mix Provolone & Parmiggiano (Cube)

4 Boiled Egg (minced Cut)

For the topping:
6 whole eggs (In shell)

Preparation:

Giorgio Napolitano

In a mixer, mix together the dough ingredients (Flour, Water, 120gr.Lard the other 30gr. use in ring mold, yeast, salt, pepper & grated Parmigiano) with the paddle then drizzle in enough water to make a wet dough, usually about 1/2 as much as the flour by volume.

Switch from paddle to dough hook and knead the dough on the lowest speed for about 5 minutes. (If not using a standing mixer, see Notes.)

Vocabolario Napoletano Italiano

Scoop the wet dough out of the mixing bowl onto a well-floured surface. Using well-floured hands, form the dough into a smooth ball and place it into a greased bowl. Cover the bowl with a towel and let the dough rise for at least two hours, until it doubles in size. (You can let it go longer if you like.)While the dough is rising, cut up your meats and cheeses into small cubes and mix everything up in a bowl. Set aside until needed.After the dough has risen, punch it down and scoop it out onto a well floured surface again. Take a handful of dough and set aside for later use. Use your hands to flatten out the rest of the dough into a rectangular shape about 1 cm . thick. Now take the filling and spread it out evenly all over the top of the dough.

Dizionario Napoletano Italiano

Gently roll the rectangle up, as tightly as you can manage (like a Swiss roll), and then bending the rectangle into the shape of a “C”, place it gently into a large ring mold, bring the ends further around and pinch them together. Cover the mold with a towel and let the dough rise again for another two hours or so, until it has doubled again.

Now nestle the 6 eggs into the top of the dough ring and space them out evenly. Take the handful of dough you have set aside and form it into twelve thin strips. Use these strips to make crosses on top of the eggs. Preheat the oven to 170C., when the oven is hot, place the mold into the oven and bake for about an 1hr.30min., perhaps a bit more, until the top is nice and golden brown. Take the mold out of the oven, unmold your casatiello and let it cool on a baking rack. Serve it lukewarm or at room temperature.

Traduzione Napoletano Italiano

Merry Christmas!! Buon Natale!! And have a wonderful Christmas Dish!!!