Gocce di Memoria - Giorgia

My favourite song is “drops of memory” by Giorgia. This song has a special significance because it seeks to express the meaning of love in all the smallest details. It stirs emotions deep inside me. It reminds me of the best things of my past, and at the same time gives me the strength and the desire to live life with enthusiasm.

Salvatore Racinello, IV BSP

Click here for Giorgia's official music video or below to listen to the song.

Mignolata

A delicious recipe by Maurizio Fiore, IV BSP

A dish from Agrigento, Mignolata is as a popular alternative to pizzette (mini pizzas), with a crisp pastry and a tasty Mediterranean filling.

Ingredients for the dough:
1kg flour
30g brewer’s yeast
Tepid water
2 tablespoons of olive oil

Ingredients for the filling:
800g pork mince
5 onions, finely chopped
200g black olives, diced
Salt & pepper

1. Put the flour and brewer’s yeast into a mixing bowl. Gradually add tepid water, mixing at the same time until you have a soft dough.
2. Add two spoons of olive oil and mix.
3. Leave to rest for 15 minutes.
4. For each mignolata take around 150g of dough and roll it into a circular sheet with a rolling pin.
5. Add a little pork mince, onion and black olives, no more than you would add to a normal pizza.
   
6. Season with salt and pepper.
7. Roll up the mignolata.
8. Cut into small sections, shape into rounded buns and place on a baking tray.
   
9. Put into the oven at 220° for 30 minutes.