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


Tirol Dumplings

Culinary history has always been notable for successfully overcoming political boundaries. For instance, the history of the origins of the Tirol dumpling is in no way restricted to today’s Tirol. Although first recorded in a Tirol cookery book in the 16th century, spicy dumplings had been known fully 400 years earlier in areas of what is now Italy. This is demonstrated by a “fresco with dumplings” in the castle chapel in Hocheppan (Castel d’Appiano). What else but a delicious Tirol dumpling could have inspired the artist in question?


Eel in Green Herb Sauce

Paling in’t groen or eel in green sauce is a traditional Flemish dish of international renown.The dish developed as many fisherman caught eels in the Scheldt River, with folklore stating that the dish should be prepared with whatever fresh herbs were found on the riverside e.g. parsley, mint, spinach, sorrel and watercress.To many connoisseurs, the sauce is what makes this dish unique. Consisting mainly of the popular leafy green herb chervil as well as sorrel, it is important that these ingredients are added at the last moment of cooking so that sauce retains a bright green color and the flavor is strong and fresh. The fish itself is white and meaty, with a pronounced flavor.


  • 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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