It is one of the gastronomic specialities of Sassari and consists of a soup based on dried broad beans, lard and pork rind in pieces, savoy cabbage or white cabbage, wild fennel, dried tomatoes and a mince based on onion, garlic, carrot and celery. It is a dish that should be enjoyed warm. The broad bean should possibly be served on a deep plate in which a few slices of toasted bread have previously been placed.