Among the second courses we certainly recommend: “la Rivea”, entrails of goat or lamb, spit-roasted, wrapped with caul and intestines, charcoal grilled or oven baked.
Ingredients: parts of goat or lamb, lung – heart – liver – a piece of lard – intestines – caul.
Slice lung, heart, liver and a piece of lard (this very thinly) and put them on the spit. First wrap them with caul and finally with the cleaned intestines, add a pinch of salt and grill for about 45 minutes, instead bake at 200° C for about 45 minutes/1 hour (after 20 minutes lower the oven at 150°), until the Rivea will become crispy, serve immediately. This meal is of very ancient origins, typical at Easter and Christmas time.