Virginie Ferrand Sereni

Charcuterie is probably the most popular speciality and curing meat is a traditional art. U Prisuttu, u lonzu and a coppa have a unique flavour. Elaborated from the porcu nustrale, that is the local free-range pig that feeds directly on chestnuts, acorns and plants of the maquis. In winter, the so tasty figatellu, a fairly fat liver sausage, and the chesnut flour pulenda complete the plates..

Last modified: 5 July 2017

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