Dairy free main courses October 15, 2015 By Agnello con carciofi (lamb and artichoke stew) Anatra con arance (duck a l’orange) – Toscana Arista (standing rib roast of pork with rosemary and garlic) – Toscana Branzino al sale (salt baked sea bass) Brasato al Barolo (beef braised in red wine) – Piemonte Ciambotta (summer vegetable stew) Coniglio alla San Ramese (rabbit or chicken with rosemary and olives) – Liguria Costolette di agnello alla griglia (grilled lamb chops with rosemary, garlic and anchovy) Frittata di zucchine (courgette / zucchini omelette) Magrone d’anatra con marasche (duck with cherry sauce) – Veneto Oca con mele (roast goose with apples) Pesce spada alla siciliana (swordfish with capers, olives and tomatoes) – Sicilia Pollo e patate (chicken and chips) Polpette di ricciola (fish cakes) – Sicilia Porchetta (roast pork with crackling) – Umbria Ragù napoletano (neapolitan meat sauce) – Campania Spiedini di maiale (grilled pork and fennel skewers) – Toscana Tagliata di manzo (sliced steak with rocket and shaved Parmigiano-Reggiano cheese) Tiella di palombo e patate (potato and fish casserole) – Puglia Tonno con cipolle in agrodolce (tuna with sweet and sour onions) – Sicilia Trota in umido con polenta (trout with tomato sauce and polenta) – Friuli Venezia-Giulia Uova ca ‘nduja (eggs with ‘nduja salami) – Calabria Uova in purgatorio(eggs in purgatory) – Campania