In 1999, the Morozzo Capon was declared the first Slow Food Presidium, which means deserving special protection as it embodies the identity and tradition of the Morozzo area. Characterized by a long black tail and shiny, multicolored feathers, the capons are prepared by women, thanks to their fast and skillful hands, and are never slaughtered before 220 days, being ready for Christmas. Often cooked boiled, preserving in the broth all the properties of the meat, here we propose a variant “Venetian style” that we tasted in the restaurant da Andreetta, using the typical cooking style “in tecia” (“in the pot”) of the Veneto territory. It will amaze you!
for 4 people
- One Cappone di Morozzo
- Salt and pepper
Cut the capon into small, regular pieces. Put them in a casserole with the oil, brown them on all sides until they take on an amber color.
Moisten them with white wine and let it evaporate.
Add the flavourings (garlic, sliced shallots, sage and rosemary), the chopped tomatoes and carrots and the butter. Add salt and pepper.
Turn the capon gently and cook it adding from time to time, if necessary, ladles of boiling broth.
Cook on a low heat for about 1 hour.
If we think about Piedmont, we immediately think about a well-defined food culture full of history, and which utilizes high quality ingredients with a culinary tradition of strong, decisive flavors. What makes Piedmont cuisine so characteristic? Its red wines.
In 1999, the Morozzo Capon was declared the first Slow Food Presidium, which means deserving special protection as it embodies the identity and tradition of the Morozzo area.