This dish is born from my experiments with pigeons. I like the Umbrian way of cooking a pigeon, but sometimes I really want the pigeon breast red to savour all its flavours. So I get several parts of the pigeon: the breast, the legs, many little pieces of meat and all the bones. From the…
I like all kind of “interiors” “frattaglie as we say in Italian. Tongue is really more an “exterior” part of the animal, but it surely evokes as many “iihs” from food-ignorant people as any other interior part. When I have a tongue in front of me, a stupid joke, my father told me (my father…
I had a big piece of “primo Sale” from the sheeps of my friend Andrea. I am not getting mad for this kind of fresh cheese, it is too neutral in tast. But panfrying it delivers the necessary power. Wonderful together with date tomatoes and serving it on a bed of fresh salad. Pairs wonderful…
