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


Mussels and Fries

Mussels and ‘frites’ is a classic dish, famous throughout the world, and there’s nowhere better to experience it than in one of the many fishing villages and towns along the Flemish coast, where the Belgica mussels are brought to land. The clear waters of the North Sea give these mussels their unique flavour; they are fleshy and their shells are lighter than other mussels. An absolute classic available at every Flemish restaurant in the mussel season (from July until Autumn).



Speculoos is a type of shortcrust biscuit, traditionally baked for consumption on or just before St Nicholas’ feast (December 6th) in the Belgium, the Netherlands and Northern France. In recent decades it has become available all year round. Speculoos are thin, very crunchy, slightly browned and, most significantly, have some image or figure (often from the traditional stories about St. Nicholas) stamped on the front side before baking; the back is flat. The Lotus brand is one of the most popular. You can also find them covered in chocolate…a real Belgian treat!


  • 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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