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Rigatoni con La Pajata Ingredients for 4 people: Calf intestine chopped 1.5 kg rigatoni 400 gr tomato sauce 500 gr ½ onion

Fettuccine alla papalina (Fettuccine for the Pope) Fettuccine alla papalina, or “Fettuccine for the Pope”, is an upscale reinterpretation of

Risi e Bisi ( Rice and Peas) Ingredents 1½ litres good chicken stock 1 tbsp extra virgin olive oil 40

Stuffed Escarole Ingredients for 6-8 people: 8 heads of escarole 2 tablespoons of capers 2 anchovies 1 clove of garlic

Graffe Graffe are sweet and soft fried donuts made with flour, boiled potatoes, eggs and butter that are prepared during

Sardinian Panadas Sardinian Panadas (Panadas means breaded) are savory dumplings, stuffed with various types of meat, fish, cheese and vegetable-based

Coccoi prena coccoi prena is the name of an incredibly tasty filled focaccia which is typical of Sardinia, where local

Ciciones (Dumplings) Ciciones pasta hails from the Campidano region in southern Sardinia, Italy. Although the exact date of origin is unknown,

Burrida Buridda is a seafood soup or stew in Italian cuisine from Liguria in northern Italy. Some preparations may be

Trenette with red mullet Ingredients for 6 people: Trenette (or spaghetti) 500 gr red mullet fresh 1 kg 2 cloves