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 | | Trippa, stoccafisso, tajarin e cisrò | | | | | |
Tripe has been one of the most popular dishes at the old
“da Bigât” hostelry since the times
when peasants used to eat there on market days, enjoying
a cheap dish of steaming tripe. Stewed tripe, along with
stockfish, was the main course or “la pitansa”.
Together with “tajarin” (a special kind of
pasta) and “cisrò” (chick pea soup)
it constituted the main Sunday meal. |
| < Indietro | | | |  |
