Cif e ciaf

Cif e ciaf is a traditional dish hailing from Abruzzo. In order to prepare it, pork (usually cheeks and rib meat) is cut into pieces and it's browned with sautéed onions. When the meat has browned, white wine and the herbs and spices are added and the combination is simmered over low heat.

Once done, the dish is served hot in the same pan it was cooked in, so that the diners can easily dip the meat (or crusty grilled bread) in the sauce. Cif e ciaf is traditionally prepared and served on the day of the pig slaughter.