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Among the second dishes
they detach: the classical sausage of pig bagged to hand,
the roast ones of lamb, castrated and pig, cooked in the
firewood oven, the savory Sicilian typical cheeses what the
seasoned pecorino and the "u primu salts" (the first salt)
and the savory omelets of wild vegetables.
They don't even disappoint the sweets that go from the
classical full Sicilian cannolo of ricotta to the well note
cancelled Sicilian or to the nougat worked to hand and not
for last the pastas of almond.
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