The Tipp
Guinea fowl alla leccarda
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A true institution of medieval tradition and typical Umbrian cuisine. The guinea fowl is expertly oven-roasted and enhanced with the classic "leccarda" sauce, a flavorful, thick pâté made from chicken livers deglazed with vinegar and white wine, cooked together with fresh aromatic herbs, olives, and capers. The result is an extraordinarily rich and well-balanced dish, perfect for savoring the genuine flavors of the mountains.
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