Antica Cereria
Offers 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.

The recipe:
Bomba di Riso

Ingredients
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.


Preparation
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°.