Typical recipes and wines of the traditions Italian regional enogastronomiche. Our itineraries enogastronomici and the critiques on restaurants and wine cellars derive from our direct experience

Cleaning up, empty, you blaze, you wash, you dry and you tie the palombaccis; remove from them the language and the beak. In a saucepan of crock brown you them, with the gizzards, in the oil, then you unite the garlic, the sage and the rosemary, the nails of carnation, the peel of lemon, the wine, the vinegar, salt and pepper. Incoperchiate and you cook to moderate fire for a mezz'oretta, turning every now and then the palombaccis and adding, if necessary, some spoon of water. Get away from the saucepan, untie you them, cut you them in two for the long one, you remove the neck and the head that you will pass then before in the meat grinder to the sieve with the gizzards and the raw fegatinis. You put the result and the anchovies in the saucepan; these will just be pulped, you unite the half palombaccis and you still cook about twenty minutes to low fire. You prepare the volatile means on the crostonis of bread and you bedew with the juice passed not through a strainer to very dense holes. Instead of the palombaccis (those young people recognize because don't have white feathers on the neck) you/they can also be cooked domestic pigeons.