Pampanella is pork meat marinated overnight with garlic and ground sweet red pepper. When it’s time to cook it, you add some water, cover the pan with perchament paper to maintain the moist and put it in the oven. After a couple of hours, out of the oven, you add some white wine vinegar and the dish is ready.
The problem with Pampanella is the ground sweet pepper which is not for sale in the USA, or, what is for sale does not cut the mustard, at least for Tony Mantuano’s (the owner of La Spiaggia restaurant in Chicago) and our demanding taste. Don’t worry, Gustiamo.com will find a way to bring the real molisano ground sweet pepper in.