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, 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 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…