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
– 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.