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Knowledge & Taste - The cuisine
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First Courses
Basotti
Tortelli filled with potatoes, with butter and sage
Tagliatelle with hare
Cannelloni with ceps
Ceps soup
Main Courses
Little birds roasted on the spit and jugged
Lamb fricassee
Lamb scottiglia (lamb stew)
Roe deer diced meat casserole
Single Dishes
Tortelli on the slab
Wheat flour migliaccio (pastry) with “formaggio di fossa”
Sweets
Focaccia (flat cake)
Sweet Schiaccina
Chestnut cake
Castagnole alla ricotta
Sweet tortelli of chestnut flour |
