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Curiosità e prodotti tipici

The ingredients in the history of the regional cuisine
Garlic Bistecca
Capers Chesnut
Wild Boar Guinea-Fowl
Broad Beans Olive Oil
Rigaglie Trippa
Alchermes Cieche
Aromatic Herbs Hot Pannicelli
Peposo Olive Oil dressing
Sorbet Salted Pork meats
Baccala' and Stoccafisso Cheese
Artichokes Snail
Pearl Barley Lard
Bread Wine
Cenerata Toast
Garmugia Panzanella
Picchiante Polpette and Polpettoni
Spices Truffles
Beans