Contorno – side dishes

carciofi e patate

Sardinian artichokes (more prickly and stronger flavoured than

French artichokes) served with potatoes
pinzimonio fresh, whole raw vegetables (e.g. finocchio (fennel), sedano (celery), pomodoro (tomatoes), ravanelli (radish), carote (carrots) served with an olive oil and vinegar dressing
asparagi selvatici very fine, green and strong-flavoured wild asparagus (spring only)
favette broad beans
cardi wild artichokes (stalks, raw or in oil)