Sardinian-Style Rabbit with Sun-Dried Tomatoes
From the island of Sardinia comes this stewed rabbit ( Su Conillu a succhittu in Sardinian language) with many Mediterranean flavours and aromas such as bay leaves, rosemary, capers, juniper…
Olive all’Ascolana, Meat-Stuffed Fried Green Olives
Olive all’Ascolana, stuffed fried green olives, a typical recipe from the region Le Marche, Central Italy, in particular from the town of Ascoli Piceno from which they take the name…
Arrosticini – Griddled Meat Skewers from Abruzzo
Arrosticini Abruzzesi, aka ‘Rustelle’ in the Abruzzese dialect, are small roasted chunks of sheep meat or mutton or lamb slipped into a skinny skewer, and is a second course of…