anatra

duck

With all their lakes and corn, Northern Italians tend to eat more duck than southerners. Among the most popular dishes are:

Anatra all'arancia: the Tuscans say they invented duck with orange.

Anatra con la peverada: a classic duck dish from Treviso

Anatra all'ananas: with pineapple.

anatroccolo: duckling

Bigoli con l'anatra: Venetians like to put it on pasta.

Sugo di anatra: in the Marches and Tuscany, they like to cook up the whole duck and put it over pappardelle or polenta (here's a good recipe adapted from these—they're all a bit like bolognese sauce, with the essential trito of carrot, onion and celery).

Duck breast is also a common main course:

Petto d'anatra all'aceto balsamico: with balsamic vinegar

Petto d'anatra alle mele: with apples

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