Three patented Padua recipes

A first course, a main course and a dessert – all registered by the city’s Chamber of Commerce

Food and wine
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Few people know that patents for three local recipes have been registered at the Chamber of Commerce: Risotto Ricco, Cappone alla Canevera and Torta Pazientina. All in all, a complete meal, with first and second courses, plus dessert.

Giblets (or rovinassi [remains]) are a key part of Rich Risotto, whose full list of ingredients reads as follows: giblets, chicken, pork, chicken hearts, sausage, carrots, celery, onions, peas, oil, white wine, grated Parmesan, sale, pepper, chicken and turkey livers.

As for Cappone alla Canevra [Reed-cooked capon], it is not difficult but it takes a long time to prepare. Based on Paduan chicken breed, with good flavor and consistency, it is a delicious dish that has now disappeared from the local menus. Stuffed with carrots, apple, celery, onion and cloves, the capon is inserted into the pig’s bladder together with the bamboo cane, the “canevera” and boiled for several hours. Recommended “in tocio“, flavored with the cooking sauce and seasoned with extra virgin olive oil from the Euganean Hills.

Torta Pazientina is, however, still going strong. The recipe for that is given here.
Buon Appetito!

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