"Ragù in the style of the butcher." Mixed meats stewed with tomatoes and herbs. The sauce is traditionally served with orecchiette or cavaetlli and the meat is then served as a separate course.
A cow's milk cheese from Ragusa in Sicily, made in a block of 16-18 kg or in small pillows and tied with string; it is rather like Provolone and eaten fresh or aged as a grating cheese (PDO).
"Sicilian cream of rice and asparagus soup." Minced meat with egg, cheese, garlic and breadcrumbs formed into patties and put into a casserole with sausage and marrow bone and cooked with potatoes and then peas. The sauce is usually served with maccheroni and then the meat is served.
Ramandolo is an area of production of DOC sweet white wine produced from a local clone of the grape variety Verduzzo also called Ramondolo, which also gives its name to thewine. It is in the DOC zone of Colli Orientali di Friuli.
A dish from Friuli of Savoy cabbage leaves stuffed with minced meat and rolled up. Said to have been introduced to Dalmatia by the Arambaš, the leaders of the Adjuki, the mountain tribes who warred against the Turks.
