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Shut Up and Mangia!, Issue #165 - Cooking with Soppressatta
August 02, 2014

"The trouble with eating Italian food is that 5 or 6 days later you're hungry again." - George Miller

Five great recipes using deliciously seasoned dried pork. Enjoy! Mangia Italiano!

Cooking with Soppressatta

Soppressatta is that great Italian cured sausage made with ground pork and seasoned with a variety of herbs and spices.

Everyone knows that the best way to eat homemade soppressatta is with a nice imported Pecorino Romano, a crusty loaf of Italian bread and a bold Chianti or Barbaresco. If you end up only getting a couple of sticks I would recommend that this be the Read More

Eat Like An Italian

Very proud to announce my new paperback "Eat Like an Italian" will be released around mid September. This book will contain most of our old favorites plus many new recipes. Official release will be announced through our newsletterm "Shut Up and Mangia", and our Facebook page. Again thank you for your support. Without you we would not exist.

Site News

If you haven’t joined us yet please visit my Facebook Fan page. Besides our rss feed, all new recipes and site announcements will appear on this page.
We have over 6000 fans so far and it keeps getting bigger everyday. Thanks. We’d appreciate it if you share this page with all your FB friends.

Great Chicago Italian Recipes is dedicated to adding new and traditional Italian recipes for your enjoyment. The site is getting bigger and better. Don't forget the addition of “The Italian Grocer“ and the“The Great Italian Music Store“ for your convenience. Thank You for supporting this site.

Final Thoughts

If you enjoy our newsletter please feel free to email this newsletter to a friend so they can Subscribe to "Shut Up and Mangia!" and begin to enjoy the many Italian recipes we have to offer.

Mangia Italiano!

Take Care,

Phillip J. Speciale

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