the most exquisite dishes of the local cuisine. No wine-list: you can
choose your own bottle directly from the wine-cellar, where cured meat
is seasoned at past 20/30 months.
Via Rodolfo Tanzi, 5
all credit cards and ATM
sunday also: 12,30 p.m./2,30 p.m. dinner: 8,00 p.m./1,00
Bomba di Riso
Ragout: 2 plucked and cleaned pigeons,
minced celery, onion, laurel, carrots, salt, extravirgin olive oil, tomato
sauce, 2 glasses of red wine (still), 0,5 l meat broth.
Rice: 0,5 kg Carnaroli rice, 1 l meat broth, 0,5 minced onion, a knob
of butter, 1 tbsp. extravirgin olive oil, 1/2 glass of white wine, 1 egg,
0,5 hg grated Parmigiano-Reggiano.
Ragout: brown oil and celery in a pan, add the whole pigeons
by flavouring with red wine and let them simmer for about 30 min. Then
pour some tomato sauce and the broth gradually into the pan and cook again
till they’re done. Bone the pigeons carefully and keep warm.
Rice: brown onion, butter and oil for 20 min, add the rice and roast gently
before watering down with white wine and broth. Break off cooking the
rice some minutes ahead, wait till it gets cold and then add egg and cheese.
Make-up: grease a baking pan with butter and rice, put the pigeon in the
middle and coat it with the rice left. Bake for 20 min at 180°.