Macelleria Perricci - Polleria Gastronomia

Ottimi panini con bombette

Ottimo ?

Cordialità e qualità eccellente.

Macelleria pulitissima e bombette super

Ottima scelta di carni locali certificate e tracciate,eccellente rapporto qualità prezzo, Paola e suo marito gentili e super professionali

Qui ho mangiato le migliori bombette di tutta la Puglia. Assolutamente consigliato perché cucinano la carne alla griglia sul momento

Delicious

I am writing this review the day after American Thanksgiving and in English because my Italian is still lacking in enough words of praise for this wonderful place, Perricci Macelleria Polleria. We ordered a whole Turkey, Taccino Interno, for 15 guests to share our American holiday meal. The butcher's made several phone calls, making sure they were able to find a size we needed, keeping in mind our oven size. First, they were only able to find "grande" which was not going to work for us. Determined, armed with a little bit of "Google translate" we were all pleased to find a size perfect for us. I am a her in the US, living in Italy , and very particular in my food choices, markets, all small businesses, seasonal eating and tastes. I must tell you the method of cooking, if any Italian families are interested in roasting a whole Turkey. This was without a double one, if not the best, turkeys I have ever roasted and served. Thank you, Grazie Mille, Perricci Polleria Macelleria. Roast Turkey, American Style, by Dry brine for 8 hours in refrigerator, uncovered with 1/3 cup salt, 1/3 cup sugar and 1 tsp black pepper(more if you like spice). Rinse Turkey and pat dry. Add to inside and outside, fresh rosemary, sage, parsley and thyme, salt and pepper to taste. Drizzle with good olive oil and place in roasting pan with sides, on a bed of cut carrots, celery, onion and fennel. You can also place an onion and more seasonings, ie, herbs, on the inside of the Turkey. Pour in 1/2 bottle of good dry white wine of your choice and a bit of butter. Baste with these juices every hour or so, more often if you like. Also, you may need to cover with a tent of foil if the Turkey is getting too brown too quickly. Place in a preheated 425F oven for 30 minutes, lower oven to 325F and roast until the internal temperature reaches 170 F - (there will be residual cooking, so remove before it gets dry). Wrap the Turkey tightly in foil and let it rest. After resting, carve and serve, mange, enjoy! Vicki C and David B