Slowly cooked pork stew with smoked homemade sausages, cooked in the cauldron following a local recipe with delicious wine, tomatoes and garlic sauce. Served with polenta and homemade pickles.
Locally sourced pork ribs, marinated for 12 hours, slowly cooked in the oven and finished on the charcoal grill. They make a delicious match with the baked rosemary potatoes and a home-made garlic mayonnaise sauce.