To start I would like to wish everyone a happy new year, I should still be on schedule. I noticed that even in these recently concluded holidays the menu repeated itself. From capon to guinea fowl, from roosters to cockerels, here are the meats that are the undisputed protagonists of the table even in Covid times. Surely in the days following the official holidays, you will have also taken advantage of the so-called “leftovers” used as usual, for the creation of alternative and imaginative dishes. However, it seems that for some time this type of dishes has also been present in the menus of restaurants, purely Romagna, thanks to new recipes of exclusively Italian culinary heritage, therefore no longer relegated to the period of the Christmas holidays. In case you are not satisfied enough, now you know where to go to get some more treats.