Secondi Piatti

I secondi piatti della cucina ciociara, la cosiddetta cucina “povera” porta a tavola le carni di pecore e abbacchi, capre, bovini, maiali, conigli, bufali, allevati ancora oggi come una volta.

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Titolo	Prezzo	Stato	Tipo	Area	Scopo	Camere da letto	Bagni

Secondi Piatti

Abbuoti

Ciammotte (Lumache)

Cosciotto di capretto al rosmarino e patate

Frittata con le Salsicce

Garofolato

Lenticchie con le salsicce

Pollo alla Ciociara

Provola ai ferri

Salsicce e broccoletti

Trippa

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