La storia
The rice is aged a year, toasted dry, then cooked slowly with a broth of nettle stems until it turns the green of a riverbank in April.
Eel from the Comacchio lagoon is smoked over vine cuttings and laid on top in a single glossy strip.
Provenance
Where it comes from
- Carnaroli AcquerelloTenuta ColombaraLivorno Ferraris, Piemonte
- AnguillaValli di ComacchioComacchio, Emilia
- Ortica selvaticaForaged by the brigadeValdarno, Toscana
Suggested pairing
VinoSoave Classico 2021 — Pieropan “La Rocca”
Senza alcolNettle tea, lemon verbena, soda
AllergensFish, milk, celery.