|Gnocco fritto, prosciutto, fig relish|
Gnocco fritto is a puffy fried pastry - you could almost call it a savoury crostolo. Served alongside, hand sliced prosciutto and fig relish.
|Coppa di Testa (Head Cheese or Brawn)|
|Pig skin and cannellini stew|
This is the dish that seriously impressed us all - how can a stew made with cannellini beans and pig skin be so incredibly delicious. The next pic leaves no doubt what we thought.
What surprised us is that it wasn't a fatty tasting dish - the skin had developed a lovely gelatinous texture and the sauce was something you couldn't help dunking your bread into.
|Cavolo Nero Sformato with lardo|
Crisp lardons of pancetta on top - luscious lardo on the botton and in between a delicious light sformato - it's a bit like a combination of bechamel and souffle.
|Strozzapreti with pork ragu|
|This little piggy is our dinner|
|Roast suckling pig|
|More piggy goodness|
The final dish - dessert - no pork in this!