This is a free-range chicken with potatoes, but marinated overnight in oil, mustard, rosemary, black pepper, sage, red garlic, then passed to babercue and garnished with baked potatoes.
At I Banchi you can enjoy it, dipping the morsels in three sauces: vinaigrette, Italian-style green sauce, mayonnaise without eggs.
Would you call it just a chicken with potatoes?
Photo by Giuseppe Bornò.
A practical mind