Maggie's Farm

While visiting northern Italy, I jotted down some menu items we saw, and many of which we tried. These are typical antipasti, primis, or secondis:

Beef carpaccio
Duck and horse carpaccio
Ossa Bucco
Antipasto misto
Tagliatelle with truffle
Tagliatelle with butter and sage
Seared Tuna with pepper sauce
Braised turkey breast with onion sauce
Horse stew on polenta
Salmon with zucchini blossoms with Prosecca sauce
Gnocchi with porcini and truffle
Chicken liver with balsamic sauce
Triple fish carpaccio
Grilled octopus with pesto sauce
Rabbit stew on polenta
Truffle risotto with smoked goose breast

That's Italian! As I said before, none of these treats taste as good as they should without wine.

If I want a dessert, my preference is a plate of mixed local cheeses with a couple of figs. Cafes change their menus daily, depending on what they have, and post them outside. Here's one, in Verona. Macceroncini in this context refers to thin tagliatelle: