Aglio, olio, peperoncino 156 ml. - L'albero dei golosi
with 60 % pork
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with wild boar meat 60%
with deer meat 60%
with venison meat 60%
Ragout with sausage 212 ml. - Mariolino Sughi
Puree made the tenderest part of the bonito, with added olive oil, anchovies and capers.