“Frue” with tomato
The “frue” is curdled milk, of sheep or goat, leaved to harden and served in slices or cubes with tomatos on “carasau” bread.
Jelly (“Gheladina”)
Jelly obteined cooking in a pottery the feet of pig, lamb or goat, previously boiled to remove the bones easily. It’s added a sauce of wine vinegar, walnut, garlic, laurel and chili pepper. Then left to cool and harden the jelly.