Chicken and rabbit Second Courses Roast guinea fowl with chestnut, sausage, and sage When I organize Christmas lunch at my house, I always serve stuffed guinea fowl. The “pharaoh’s hen,” originally from Numidian Africa, has a fine and... 19 December 2022 392 by Ilaria Barisi
Beef, mutton and pork Second Courses Roman-style lamb breaded fried ribs The Abbacchio Romano PGI is obtained from the fresh meat of both male and female suckling lambs. The particularity of the product does not lie... 23 December 2021 681 by Ilaria Barisi
