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Cavasso Nuovo Red Onion

Friuli-Venezia Giulia P.A.T. Product

E.R.S.A. Friuli Venezia Giulia - Texts taken from P.A.T.

Description

The Cavasso Nuovo red onion is a long intermediate day onion, is characterised by amedium-sized bulb, very aromatic and with a particular sweetness and low pungencywhich makes it suitable for direct consumption, it is round in shape with characteristic flatteningat the poles, white interior colour with a red-purple veiling in the tunics when ripe. The producthas an average weight of 100 gr. but onions reaching up to 250 gr. are frequent.

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Cavasso Nuovo Red Onion Where to find this product

Farm

Tavern

Restaurant

Typical products retailer

Points of interest

Linked companies

Typical products retailer

ALIMENTARI BAIS

(1)

Farm

Gianni Carpenedo

Tavern

L'osteria di Tancredi

Restaurant

Osteria Aquila Nera

Linked recipes

Side dishes

Bean cream with honey mushrooms

(2)

Appetizers

Veal and tuna pieces

(1)

Main meat courses

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(1)

Appetizers

Salami with vinegar

(1)

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'Roe deer alla montanara'

First courses

Bigoli in duck sauce

First courses

Bigoli with sardines

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Main fish courses

Boiled turbot

Main meat courses

Boiled with anchovy

Main meat courses

Boned rabbit

Main meat courses

Braised beef cheek

First courses

Bread gnocchi with sauce

First courses

Bread gnocchi with speck

Side dishes

Brovada

First courses

Busara mezzemaniche

Side dishes

Butter turnips

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Calandraca

Main meat courses

Cevapcici

First courses

Cocoa 'blecs' with cuttlefish

First courses

Cocoa pappardelle with duck sauce

Main fish courses

Cod fillet

Main fish courses

Cod in red

Main fish courses

Cod in white

Appetizers

Crab alla triestina

First courses

Cuttlefish broth

Main fish courses

Cuttlefish stew with peas

First courses

Dumplings in Riesling sauce

First courses

Farfalle pasta with asparagus

Main fish courses

Fillets of sea bass with nettles

First courses

Fish brodetto 'alla triestina'

Main meat courses

Fried snails

Side dishes

Frite di prât

Main meat courses

Goose liver with Marsala and polenta

Side dishes

Green beans in a pan

Main fish courses

Grilled octopus with potatoes

Side dishes

Grilled spring onions

Main meat courses

Hare in salmì

Main fish courses

Herring and polenta

First courses

Jota

Main meat courses

Jugged rabbit

First courses

Linguine alla foglianina

Main meat courses

Loin of pig with shallot

Main meat courses

Mixed boiled meats

Main fish courses

Nothing is thrown away from the sea

First courses

Orzotto to spring buds

First courses

Orzotto with the quail

First courses

Pappardelle with hare sauce

First courses

Pappardelle with wild boar sauce

First courses

Pasta and beans

Side dishes

Peperonata

Main meat courses

Poached eggs in tomato sauce and savory

Main meat courses

Rabbit legs with Refosco dal peduncolo rosso

Side dishes

Red onion sauce

First courses

Rice and beans

First courses

Risotto with 'canoce' (sea cicadas)

First courses

Risotto with asparagus and nettles

First courses

Risotto with snails and late radicchio

First courses

Risotto with the livers

Main meat courses

Roast pork with rind

Main meat courses

Roasted duck in orange juice

Main meat courses

Roe deer in salmì

Side dishes

Rolls with savoy cabbages

First courses

Sausage and savoy cabbages crespelle

Main fish courses

Scallops with speck

Main fish courses

Sea bass in 'bellavista'

Main meat courses

Snails 'à la Bourgogne'

Main fish courses

Sole rolls with potato cream

Appetizers

Soused alborella fish

Side dishes

Stewed beans

Side dishes

Stewed cauliflower

Main meat courses

Stewed duck

Main fish courses

Stewed octopus

Side dishes

Stewed peas

Main fish courses

Stewed pike

Main meat courses

Stewed roe deer

Main meat courses

Stewed snails

Main meat courses

Stuffed rabbit

Side dishes

Sweet and sour cabbage

Main fish courses

Trout stew 'alla lignanese'

Main fish courses

Tuna rolls with asparagus

First courses

Vegetable soup

First courses

Yellow Risotto with Natisone Gold Saffron™

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