the mixture is then poured into a sheep s stomach. hold it like this. such a nice color, right? i am very adventurous but sometimes i have a real fear. i think this is one of those times. oof. cooked for 20 minutes, the sa ventre is now ready but i m not sure i m ready for it. it you don t want to try it we ll eat it ourselves. it s no problem. enjoy! enjoy. it s really good, it s really good and i m not saying it because my new friends are here. the mint and pecorino temper the flavor of the blood and offal, like a perfectly seasoned sausage.
yeah, that s beautiful. and just in the end we put the pecorino cheese. a little pecorino. yeah. you want to taste. yeah. i thought you d never ask. i m still not convinced by the idea of boiled tuna. that s for you. thank you. but its luigi s family tradition, so i m keeping an open mind. that okay? yeah. i mean, who am i to argue with the king of tuna? that s very okay. that s delicious. who wants to look how beautiful that is? i m never using any other kind of tuna from now on. it s the sheer individuality of people like luigi that keeps carloforte feeling, and tasting, totally distinct from anywhere else you ll find in sardinia.
On the food front, Grafton, Massachusetts has a little bit of everything. When a transplanted European was looking for a place that felt like home, she chose Grafton and opened Pecorino.