Sausage, Trevisan radicchio and smoked Provola.

DI Chiara Maci | 13 Oct 2017 | IN COLLABORAZIONE CON AIA


Mid-october and first trevisano.

Characterized by its slightly bitter taste, seasoned by the flavour of sausage and sweetened by the smoked provola.

An outstanding mix of flavours.



1 package of sausage Paesana Luganega AIA

2 heads trevisano

200g smoked provola

1 onion





– Take a pan and brown the onion with a little oil.

– As soon as it starts to golden, add the sausage creating a whirl and let it brown. If you prefer, you can cut the sausage into small pieces.

– After about ten minutes, join the radicchio, formerly washed and cut into small stripes, and let it stew with the sausage for a few minutes.

– In the meantime, cut the smoked provola into small cubes and add it at the end, fire off. Let it melt it a little and serve.

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