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Pappagorgia di tacchino fritta

(Fried turkey's double chin)

This was a traditional course of San Godenzo for the day of Berlingaccio (the last Thursday of Carnival celebration).

Take many turkey's double chins and cut them in big pieces, then burn them in hot water for some minutes. Dip them in flour and in beaten egg and then fry them.

Text Tebaldo Lorini
Translated by Gianna Toni


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