See Ingredients

Boiled Capon with Vegetables

  1. Remove the innards, clean the capon, cut the vegetables into small cubes adding herbs, salt, black pepper, extra virgin olive oil and fill the capon.
  2. Tie the thighs with a kitchen twine and insert the canevèra in the middle; put the capon into the pig’s bladder letting the pipe coming out a bit as a blowhole.
  3. Put everything in a pot with plenty of water and let it boil for about 3 hours.
  4. Serve the capon cut in pieces with the sauce formed on the bottom of the bladder.


Source: Archivio Consorzio Vicenzaè


  • 1 capon
  • 1 pig’s bladder
  • 1 pipe (or bamboo cane)
  • 1 stick of celery
  • 1 carrot
  • 1 onion
  • 2 cloves of garlic
  • Laurel, rosemary, peppercorns
  • 1,2 dl of Extra Virgin Olive Oil
  • Salt

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