A dish from the Veneto of young goat's offal (US: organ meat) stuffed with herbs and then spit-roasted.
Similar to French crudités these may include fennel, radishes, radicchio, tomatoes, artichoke hearts, red peppers, cucumber, celery or carrots, served with a dip made with olive oil and salt.
A dish from Lombardy of lots of parts of a pig, including trotters, perhaps goose, lugànega sausage, ham and ribs, stewed with Savoy cabbage and beans. It is traditionally eaten during winter, served with polenta and is often eaten on the feast of Saint Anthony (San Antonio) on 17th January each year.
A Tuscan stew of mutton with white beans and tomatoes.
A dish from Lombardy of lots of parts of a pig, including trotters, perhaps goose, lugànega sausage, ham and ribs, stewed with Savoy cabbage. It is traditionally eaten during winter, served with polenta and is often eaten on the feast of Saint Anthony (San Antonio) on 17th January each year. It is also a hearty mutton stew made with ham, sausage, tomatoes and beans.
