What’s burning Tonight: Grilled Pork Loin, Peppers and Pomodorini

I’m not much of a meat eater, but what little I do consume it’s always from the thinnest cuts possible.

And I do it all on a new workhorse: a 9 1/2″ x 13 1/2 ” cooktop griddle.  Made of cast aluminum, la bistecchiera (griddle) is teflon coated for easy cleaning and comes with a foldable wooden handle for easy storage, too.I had a craving for something of the four-legged variety that just wouldn’t quit. So, tonight I grilled up some suino lonza fettine sottili (thinly sliced pork loin). Accompanying these wafer-thin cuts were grilled peperoni (bell peppers) and pomodorini (cherry tomatoes), along with a generous side order of crispy fries.

It’s one of the simplest dishes I make, and I do all the grilling on the stove with a a 9 1/2″ x 13 1/2 ” cooktop griddle. Made of cast aluminum, la bistecchiera (griddle) is teflon coated for fast cleaning and comes with a foldable wooden handle for easy storage, too.

The entire dinner was prepped, cooked and plated within 30 minutes, but savored slowly, each and every bite.  Sorry, all that’s left is this virtual view.


©The Palladian Traveler | ©Tom Palladio Images

The Palladian Traveler's Borsalino over cobblestone | ©Tom Palladio Images


Written by The Palladian Traveler

Tom traded his hometown St. Louis Cardinals' baseball cap in the United States for a Borsalino and he now hangs his "capello" in the Puglia region of southeastern Italy. A veteran print and broadcast journalist, with well-worn passports that have got him into and out of 50 countries and counting, Tom fell in love with the "Bel Paese" years ago. As he notes, "I'm inspired by the beauty I find in all things that are very, very old, and reliving history, or at least meandering along the travertine and cobblestone that were laid down over a thousand years ago and just looking up and marveling at what occupies the space still today, really gets my 'Vespa' running." Tom has a good eye behind the lens and is a graphic storyteller, but he'll let you decide as he keeps his camera batteries fully charged and the posts flowing from his creative hideaway in the hills overlooking Ostuni. You can also follow his dispatches via TravelingBoy.com and Anthology Magazine Ireland.


  1. I fixed the chicken stew you burned last week and really enjoyed it. I served it over cheese and spinach tortellini. Because we are on the road I didn’t have my spice cabinet available but did buy some fresh basil.


    1. Pat — Wow, you jazzed the dish up a bit by adding a first course right under the second. To stretch the dinner out, alla Italiana, next time serve the pasta separately as the first course, then followed by the hunter stew. You can get more glasses of wine in that way. 🙂 Buon apetito!


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