Cordula in umido con olive – Cordula stew with olives
Cordula or Cordedda is made of a kid or lamb intestines braided and cooked wrapped around a spit or cooked in a pan with peas (Cordula cun pisurci) or other variants.
ITALIANO
La Cordula o Cordedda è costituita da intestini di capretto o di agnello intrecciati e cucinati avvolti intorno ad uno spiedo o cuocendola in padella con piselli (cordula cun pisurci) o in altre varianti.
Regional Recipe from Sardinia
Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.
Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.
