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SpecialitiesFor maincourse the chef recommends:
- courtyard cockerel with old wines
- farm rabbit with Arneis (white wine)
- "sottopaletta" (calf meat) with hazelnuts sauce
- scaloppina (bullock meat) with "porcini" mushrooms
all the maincourse are served with salad or vegetables cooked in oven, or boiled, stamed, fried or in "carpione" (typical conservation method with oil, vinegar and sage).
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