Traditional and identity, the palomba alla ghiotta is the dish par excellence tuderte, a delicacy that speaks a narrow dialect Todino, a dish so rooted in the territory to be the subject of a very popular festival that punctually fills the streets of the village Cecanibbi di Todi. In autumn and winter (October is the ideal month) there is no house or restaurant where the succulent doves do not appear. They cook slowly, skewered, delicately brushed with oil and rosemary, leaving their souls to drip in the drip pan in a liquid state. A triumph of flavours, with the help of black olives, wine, garlic, sage, lemon and pepper. Some variations (more or less accepted!) see the addition of capers, juniper berries, ham or anchovies.
