"I live in a small village in the City of Veggiano called Rambacche, a name which originally meant "between the waters," an indication of the peninsula formed by the Tesina and Bacchiglione rivers. I was born and raised on a farm, where I lived with my large family - my grandparents, my Aunt Clorinda and her brother Gino with his wife and kids, my mother, my father, and my brother. It was there that I began as a child handling the 'mix' and the rolling pin to make pasta, flour and water to make bread, and the pot to make polenta."
We go from these words to the dishes of Annalisa, who, in her beautiful house, offers us several traditional specialties of Paduan cuisine.
The secret of the Cesarina
I started as a child to handle the 'mix' to make pasta and the pot to make polenta.
At Annalisa's table, we undertake a journey through the flavors of traditional Paduan cuisine. We start with the appetizer: Paduan chicken topped with raisins, pine nuts and extra virgin olive oil, served on a bed of salad greens. For the first course, a Paduan bean soup, a typically Venetian dish that, in the Winter, is enriched with several "pendolas" of meat or pork bone, Lamon beans, and potatoes.
For the second course, the Cesarina presents a sumptuous guineafowl roast embellished with pevarada sauce, a dish characteristic of the great celebrations and feast days of the Paduan countryside. The guineafowl is seasoned with a garlic and rosemary pesto and is rolled with thin slices of pancetta or bacon on the outside; these slices are removed when finally cooked to make a very fine mince enriched by sopressa, a traditional cold cut, anchovies, and guineafowl cooking sauce.
The pevarada sauce is prepared this way, to be served with sliced guineafowl. Then come traditional Venetian stewed beans, flavored with the guineafowl jus.
To end on a sweet note, Annalisa serves a Macafame, a traditional countryside confection with a base of bread, raisins, honey, and slices of caramel.