Porta Mangiare

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History & Culture
1. Who is the woman pictured on the package insert?
2. Where did these recipes come from?

Meatball Preparation Hints and Tips
1. What kind of Romano Cheese should I use?
2. Can I use Parmesan or Asiago?
3. Why parchment paper?
4. Can I add more salt?
5. What type of ground beef should I use?
6. What about using other ground meats?
7. Why the Gluten Free Meatball Mix?
8. Can I make the Traditional Mix with ground turkey?
9. The meatballs are dry. What can I do?
10. Why are these bread crumbs different?
11. Why soak the bread crumbs? 
12. What to do if the meatballs fall apart when cooked in sauce?
13. How long will cooked meatballs keep?
14. What is the shelf life of the Mixes?
15. What is printed on the package insert?

Biscotti Preparation Hints and Tips
1. Why the parchment paper?
2. How long will Biscotti keep?
3. What can I add to the Biscotti Mix?
4. What is the shelf life of the Mixes?
5. What is printed on the package insert?

How to buy Porta Mangiare Mixes
1. Where can I find Porta Mangiare products?
2. Can I sell these Mixes for my fundraiser?
3. How can I get my grocery store to carry Porta Mangiare products?
4. Can get these Mixes through mail order?
5. Can I use the Mixes in my gift baskets?
6. What is Polpettone?
7. How can I buy Porta Mangiare products for my store?
8. What new products are planned?
9. Where can I find other Southern Italian recipes?
10. Is the packaging recycled/recyclable?
11. What are some suggestions for re-using the package?
12. Why did you start Porta Mangiare Foods?
13. What the heck is the “A&P” and what does it have to do with Biscotti?

Porta Mangiare Foods LLC is a proud member of the National Association for the Specialty Food Trade

 

 

 

 

 

History & Culture

Who is the woman pictured on the package insert?

This is Grandmother Giulia (pronounced “Julia”).  She came to America in the late 1800’s from a very rural part of Calabria, Italy.  The Porta Mangiare recipes and mixes are based on her original recipes brought from her home.

Where did these recipes come from?

They’re adapted from Grandma Giulia’s original recipes.  She came to America in the late 1800’s as a 17 year old newlywed.  Before leaving Italy, she had never even seen a house that had electricity.  Landing in New York harbor, the “New World” was something like a different planet for most of the immigrants.  The most important things that she brought with her were her family’s recipes that were typical of this region of Southern Italy.  For years, we enjoyed her cooking on Sundays and holidays.  As we showed an interest in cooking, little by little she let her secrets out.   Most of the ingredients were purchased from neighborhood stores or street vendors in our highly ethnic part of town.  For a glimpse of what it was like, read this story.

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Meatball Preparation Hints and Tips

What kind of Romano Cheese should I use?

The quality of the cheese makes a big difference.  Domestic Romano is fine, and imported Romano is even better.  You can buy Romano cheese that is already grated, but the quality varies greatly.  Be sure it has a good flavor.  And remember, don’t skimp on the cheese.  You should use a full 6 ounces by weight, or 1 and 1/3 cups by volume.  The easiest way to grate a block of cheese is to use a food processor.  You can either chop the block of cheese into small cubes then use the regular blade attachment, or do it in two steps:  first use the shredder attachment then use the blade. 

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Can I use Parmesan or Asiago?
                 
Yes, you can use either one, or any combination of cheeses, but remember that the quality of the cheese will be a key factor in the final taste.   A note about Parmesan:  the imported variety is very flavorful, but also extremely expensive.  If you use certain domestic varieties instead, they will be more economical, but they may not have the flavor you expect.  The traditional Calabrese meatballs were made with the more rustic and boldly flavored Romano cheeses.

Why parchment paper?

While it is not a requirement to use parchment paper, this is probably the best invention ever.  Also called baking paper, it makes clean up a snap and it keeps the meatballs from sticking to the pan.  Alternatively, you can use a cooking spray, if desired.

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Can I add more salt?
  
Yes, if you wish.  These are lowered sodium recipes.

What type of ground beef should I use? 
 
Personal preference can be your guide.  The amount of fat will affect the moisture, tenderness and flavor of the final product.  A very lean 95/5 ground beef will produce a more dry and bland meatball, whereas a 70/30 ground beef will leave lots of fat in the pan or the sauce.  The optimum mixture in our opinion is 80/20 or as nearly as you can find.     See also the FAQ concerning other ground meats.

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What about using other ground meats?

Traditionally, ground pork and ground beef were the main ingredients.  Ground pork was more available in the rural South so it was a staple, especially with peppers and other spices to impart some “heat.”  You can also use ground veal or lamb as well as your favorite Italian sausage removed from its casing.  There are so many combinations and permutations that you should only use the following three alternative suggestions as a rough guide as you start to experiment:
1/3 pound ground pork and 2/3 pound ground beef
1/3 pound ground pork, 1/3 pound ground veal and 1/3 pound ground beef
1/3 pound Italian sausage and 2/3 pound ground beef
Turkey is a much leaner meat with a different flavor and texture so we created a mix especially designed to complement its taste.  

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Why the Gluten Free Meatball Mix?

The principal ingredient in Italian meatballs is bread or breadcrumbs.  For the millions of people affected by Celiac disease, the traditional preparation is off-limits.  True, there are Gluten Free breads, but the flavor and texture are not quite the same.  After experimenting with gluten free alternatives, we arrived at a potato-based ingredient to take the place of the breadcrumbs.  The results were amazing and there are probably as many customers who buy this product just because it tastes great as there are who need to use it as part of a gluten free diet. Click  for more information about Celiac disease and gluten free products.

 

Can I make the Traditional Mix with ground turkey?

Sure, but the Porta Mangiare Turkey Meatball mix was specially designed for the leaner ground turkey and brings a great taste to a more healthful meal.  .

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The meatballs are dry. What can I do?

Meatballs can be dry for several reasons:  too much mixing, very lean ground beef, not enough milk or water, over cooked in the oven.  Baked meatballs will always be drier than meatballs cooked in the sauce.  If you bake your meatballs in the oven, try storing them in tomato sauce or reheating them in a sauce for 10 minutes or longer.

 

Why are these bread crumbs different?

Breadcrumbs are a major component to the Meatball mixes.  Our breadcrumbs are made especially for us from all-natural, artisan breads.   They start out as a specific combination of French bread, sourdough, and whole grain loaves made in small batches, and all by hand.   One day after baking, these breads are sliced, air dried and then baked slowly at low temperatures to complete the drying process.  Then they are crumbed to our specifications, which is more coarse and textured than the commercial breadcrumbs you may have been used to.   The combination of fresh breads, each with a different flavor profile and texture, and the small batch preparation to our specifications, really make Porta Mangiare Calabrese Meatball Mixes taste great. 

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Why soak the bread crumbs? 

This is an important step if you plan to bake the meatballs.  If you plan to cook them in sauce, you can omit the milk or water.  There is some debate, in fact, as to the use of milk in the recipe.  Many factors make the meatballs dry or tender and moist – for instance the leaner the ground beef, the drier the meatball will generally be.  The milk or water can help compensate for this.

 

What to do if the meatballs fall apart when cooked in sauce?

They might have been too wet for the types of meats being used.  Stir very gently and for the next batch, omit the water/milk.

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How long will cooked meatballs keep?

Three days in the refrigerator and about a month in the freezer, but they’ve never lasted in our house…

 

What is the shelf life of the Mixes?

The mixes are dated with a “best before” date 6 months from the date of packing.

What is printed on the package insert?

Click here to see the Meatball package insert with tips, suggestions and recipe variations.

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Biscotti Preparation Hints and Tips

Why the parchment paper?

While not a requirement, parchment paper is probably the best invention ever.  Also called baking paper, it makes clean up a snap and it keeps the biscotti from sticking to the pan.   Alternatively, you can use cooking spray if desired.

 

How long will Biscotti keep?

Two to three weeks in an air-tight container like a plastic bag or Tupperware.

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What can I add to the Biscotti Mix?

Any sort of nuts, chocolate bits or even dried fruit.  Favorites are sliced almonds, walnuts, and dried cranberry pieces.  The traditional Italian variety just used a teaspoon of Anise extract along with the Vanilla extract.  If you like licorice flavor, Anise is for you.

 

What is the shelf life of the Mixes?

The mixes are dated with a “best before” date 6 months from the date of packing.

What is printed on the package insert?

Click here to see the Biscotti package insert with tips, suggestions and recipe variations.

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How to buy Porta Mangiare Mixes

Where can I find Porta Mangiare products?

Besides our website, you can find Porta Mangiare products at these fine retailers. (insert LINK to page).

 

Can I sell these Mixes for my fundraiser?

Yes.  Inquire here about wholesale pricing and quantities.

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How can I get my grocery store to carry Porta Mangiare products?

Talk to the store manager and ask him/her to check out our website. 

 

Can get these Mixes through mail order?

Absolutely, or as grandmother might say, “Mah shoe”  - Translation: “Of course” – (literally a concatenation of the word “but” in Italian with the American word “sure” pronounced with a heavy Italian accent.  This is the way Giulia spoke.  It wasn’t really English, but it wasn’t all Italian either.  Another example “fa-cuzza” as in “Dinner is cold fa-cuzza you were late…” )

Click here for our Online Store

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Can I use the Mixes in my gift baskets?

Porta Mangiare packaging makes an attractive addition to any gift basket.  Inquire with an email to info@portamangiare.com about wholesale purchases. 

 

What is Polpettone?

Polpettone is often described as Italian meatloaf, but it is really quite different.  There are two basic ways to prepare Polpettone:  in the oven wrapped in parchment paper with a brown sauce or on the stove-top in tomato sauce.  Both are very flavorful and nothing like the meatloaf that most of us grew up with.  Look for Porta Mangiare Polpettone mixes to be available soon.

 

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How can I buy Porta Mangiare products for my store?

Wholesale information can be found here.

 

What new products are planned?

The mission of Porta Mangiare Foods is to help the home chef recreate authentic Southern Italian dishes easily and consistently.  Look for new products for Polpettone and Italian Flatbread Crackers soon.

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Where can I get other Italian recipes?
Some are available on this website, but there is a wealth of advice and help for cooking Italian food available.  Try "Italian Food Forever" or "Bell'Alimento" to get started.

Is the packaging recycled/recyclable?

The packaging is 100% recyclable and the paper tube has many re-uses.  To see some ideas that have been suggested, click here. You can add your own suggestions here

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What are some suggestions for re-using the package?

Click here are some good ideas. Be sure to add your own by following the link at the bottom of the page.

 

Why did you start Porta Mangiare Foods?

As time gets further away from the great wave of Southern European immigration of the late 1800’s, the foods, aromas and tastes become more homogenized and more Americanized.  That’s not necessarily a bad thing, but if you’ve never tasted some of the authentic recipes, you’re in for a treat. 

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What the heck is the “A&P” and what does it have to do with Biscotti?


The Great Atlantic and Pacific Tea Company was the grocery store that most non-Italians visited in the Northeast U. S. in the 1950’s, and for sure they didn’t sell Biscotti.  To understand where the Italians shopped, see this article “Growing up Italian.”

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My grandmother, in particular, did not want to hear about using milk in her meatball recipe.  My protestations about traditional recipes calling for a “panade” of soft bread and milk, went on deaf ears.  She would have none of it.  We don’t use any milk around here and the meatballs come out just perfect, but then, that’s the way we remember it from Nana’s house.