Ciffe e ciaffe

Name: Ciffe e ciaffe
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4
Ingredients: Pancetta 0.75 lb; Pork loin 0.9 lb; Pork jowl 0.9 lb; Pork ribs 0.9 lb; Sweet dried Peperoncinos 6; Dry white wine 3.5 oz; Vegetable broth ½ cup; Garlic 6 cloves; Bay leaves 7 leaves; Rosemary 3 sprigs; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

it de fr es br

Gluten Free
Lactose Free

Difficulty: Easy
Prep time: 10 min
Cook time: 60 min
Serving: 4
Cost: Low

PRESENTATION

Ciffe e Ciaffe is this classic dish from the beautiful countryside of Abruzzo, Italy, where food is all about gathering and sharing. Honestly, this dish really shows what Abruzzo traditional recipes are about—crafting something really, really good from whatever's on hand. Back in the day, families would gather for 'la macellazione del maiale,' the annual pig slaughter. It was a big event with laughter and stories—and lots of tender pork. Every part of the pig found a use, so cuts like ribs, cheeks, and bits of loin ended up in ciffe e ciaffe.

The name? It’s from an old dialect word about handling things quickly. Fits the vibe—rustic, practical cooking that still tastes amazing. You get moist chunks of pork mingling with sweet dried peppers—bringing a bit of golden Abruzzo sunshine to every bite. Even today, the dish has that festive, togetherness spirit. People love how Italian pork dishes like this one keep family traditions alive. The improvisational style means no two plates taste exactly the same. Sometimes more crispy edges, other times more juicy fat. And it always brings nostalgia for long afternoons spent cooking together.

Stories say the original ciffe e ciaffe was cooked right after the pig was butchered—when the meat was super fresh. No fancy ingredients, just the basics and what the season offered. This from Abruzzese cuisine pairs perfectly with crusty bread or a simple salad. Let's the sweet peppers and pork flavors shine. Anyone into Italian regional dishes or wanting to explore old-school, resourceful food should really give this one a try. Seriously, it’s a true taste of traditional Italian cooking, full of warmth and pride, with the unmistakable flavor of Abruzzo’s countryside.

And look, next time you're in the mood for something rustic and hearty, remember the rich heritage and colorful flavors of ciffe e ciaffe. You can't go wrong.

How to prepare Ciffe e ciaffe

To prepare Ciffe e Ciaffe, first cut the meat into rough pieces: the loin 1, the pancetta 2, and the cheeks 3.

In a large pan, heat the oil, add the bay leaves and rosemary sprigs for flavor, then add the meat: the whole ribs 4 and the remaining roughly chopped pieces 5. Brown the meat for 5-7 minutes over high heat, then deglaze with wine 6. Let it evaporate.

Cover with a lid 7 and let it cook over low heat, stirring often, for about 30 minutes. Check that the meat doesn't dry out, then add 7 oz of vegetable broth 8, stir and cover again with the lid 9. The Ciffe e Ciaffe should cook for a total of about 50 minutes, but times may vary depending on the size of the meat.

Meanwhile, break the dried peppers into a bowl, removing the seeds inside 10. When there are 10 minutes left, add the dried peppers 11 and the unpeeled garlic 12.