Meat

Ovine, goatish meat and poultry are exalted at “ciociaro” tables. In particular the suckling kid, a typical dish at Easter, is excellent for the quality of its tender meat. Besides roasting, it is cooked in a saucepan with potherbs and white wine, then it is creamed with an egg sauce and local cheese. It is worth stopping. Even the lamb of good quality specially the grilled mutton,  represents a typical tasty dish. In this land the luckiest people will be able to fall down their prejudices about ovine meat. In some places they cook in an exemplary way so that they deserve a special visit. You can’t absolutely lose this rarity. The poultry has always represented the real feed tank of meat of this people. Its different elaborations in the “old way” make also this meat noble and tasty. It isn’t rare to find in restaurants scratching chickens whose meat is solid and tasty. In winter we also advise you to try the pig’s liver sausages, they are special because they are made aromatic with orange peel and sometimes with little pieces of apple. The processing and transformation of  “bufala” milk keep up with the achievement and success of “bufala” meat (rich of iron and poor of fats). It is produced in the ground delimited by Amaseno river. It is getting a clou in the best “ciociaro” restaurants and on the tables of many “bongustaios”.