This is a typical course prepared in San Godenzo the day of Berlingaccio
(during the celebration for Carnival Berlingaccio is the last Thursday).
Cook the "rigatoni" al dente (cooked so as to be firm when eaten)
in salted water, then put them in a pan and flavour them with the turkey
This kind of fatty and tasty sauce is the best dressing for the sort
of pasta called "rigatoni".
Text Tebaldo Lorini
Translated by Gianna Toni