Sugo radicchio e speck

Radicchio is a staple in Trentino cuisine—its bitterness adds depth to hearty dishes. This sauce combines the bitter green with cured bacon, cream, and fresh whole milk to create a creamy, robust pasta sauce with a clear northern Italian origin.

The subtle bitterness of the radicchio meets the smoky aroma of the bacon, rounded off by the milky richness of the cream. The texture is creamy, the finish savory and spicy. Good accompaniments: gnocchi, hemp pasta, or risotto —their nutty and earthy notes absorb the bitterness particularly well.

A Lagrein from South Tyrol or a full-bodied Trentino Pinot Grigio is recommended as a wine accompaniment — wines that reflect the spiciness of the speck without masking the bitter notes.