See Ingredients

Roasted Hen Turkey

  1. Flame the hen turkey, wash it and put a sprig of sage and salt inside it.
  2. Cover it with slices of lard, then put it into a baking tin with a bit of butter and extra virgin olive oil.
  3. Put it in the oven (medium heat) and halfway through cooking, moisten it with pomegranate sauce.
  4. Fry lightly the chopped onions in a pan with a bit of extra virgin olive oil, then add the chopped and moistened hen turkey’s bladders with the sauce of another pomegranate.
  5. When the paeta is ready, serve it cut in pieces and moistened with pomegranate sauce and seeds.


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?


  • 1 hen turkey (2,5 kg)
  • 20 g of sage
  • 100 g of lard
  • 3 pomegranate
  • 50 g of onion
  • 75 g of butter
  • 1,5 dl of Extra Virgin Olive Oil
  • Salt and black pepper

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