capriolo

roe deer

A popular game dish in the northern mountains; usually roast or cooked in salmì with polenta, sometimes with mushrooms.

Capriolo alla valdostana: from the Valle d'Aosta, where they stew it in wine, then cook it with vegetables, grappa and cream.

This is a preview of the content in our Italian Food Decoder app. Get the app to:
iOS App Store Google Play