Petto di Pollo al Vin Santo con Uva Arrosto e Rosmarino (Italian Vin Santo Chicken Breast) A Tuscan inspired chicken breast with roasted grapes, rosemary, Vin Santo, chicken jus, and restrained balsamic acidity. The dish remains savory rather than drifting toward sweetness. Servings: 4. Prep: 20 minutes. Cook: 35 minutes. Total: 55 minutes. Ingredients 4 chicken breasts, 6 oz each (170 g each) 2 cups seedless red grapes (300 g) 3 tbsp extra virgin olive oil (45 ml) 2 tbsp uns

This fresher interpretation keeps the identity of Sardinian trattalia but pairs the hot, smoky offal with a cold Mediterranean salad of ripe tomatoes, cucumber, red onion, olives, mint, parsley and lemon. The acidity and crunch cut directly through the richness of the grilled lamb.

Trattalia is one of Sardinia’s most uncompromising pastoral preparations: mixed lamb offal is wrapped in caul fat and intestine, then cooked slowly over charcoal with bay and restrained Mediterranean aromatics. Correct cleaning, tight assembly and controlled heat are what separate a tender, juicy trattalia from one that is dry or burnt.