Sugo speck e finferli

Bacon and chanterelles are classic ingredients in northern Italian mountain cuisine – this sugo brings them together. Mature bacon, whose flavor slowly infuses the sauce, meets chanterelles with their earthy, slightly nutty aroma. Fresh whole milk and onions bind everything into a creamy, light sauce with small, visible pieces.

It pairs best with gnocchi, bread dumplings, or wide egg noodles – shapes that absorb the sauce rather than letting it run off. Serving temperature: briefly warmed, not boiled , to prevent the milk base from curdling. A dry Pinot Blanc from South Tyrol or a light Lagrein Rosato are suitable wine pairings – both stand up to the savory flavor of the speck without overpowering the mushroom aromas.