In the heart of the Euganean Hills, where nature, wellness and tradition blend harmoniously, even the cuisine tells a story of the land and memory. Travelling along the Strada del Vino (Wine Road), among the hot springs and the silent views of the hills, every flavour becomes an experience.

At the Hotel Tritone, this story also comes to life at the table. Our Chef, Massimo has reinterpreted a traditional Venetian recipe with respect and creativity, enhancing local ingredients and ancient techniques: this is how our bigoli al torchio with mixed meat ragout was born, a tribute to the authentic taste and gastronomic heritage of the hills.

Bigoli al torchio with traditional Veneto ragout

Recipe for 2 people

Ingredients:

• 180 g of bigoli al torchio
• 60 g minced guinea fowl meat
• 60 g minced rabbit meat
• 60 g minced chicken meat (plus bones for stock)
• 1 white onion
• 1 sprig of fresh rosemary
• 1/2 glass of dry white wine
• Extra virgin olive oil to taste
• Salt and pepper to taste
• Chicken broth (prepared from the bones and less choice parts of the chicken)

Method

Prepare the broth by simmering the bones and chicken parts with celery, carrot, onion and black pepper for at least an hour. Strain and set aside.

In a saucepan, prepare a base with extra virgin olive oil, finely chopped onion and rosemary. Gently sweat the onion, then add the minced chicken, rabbit and guinea fowl meat. Brown well, then deglaze with white wine. At the end of cooking, remove the rosemary sprig.

Continue cooking over a gentle heat, basting with a few ladles of hot broth. Let it simmer for about 30 minutes, until a rich and fragrant ragout is obtained, but without excess liquid.

Cook the bigoli in plenty of salted water. Drain them when cooked al dente and toss them in the pan with the meat ragout and a ladle of cooking water, to perfectly amalgamate pasta and sauce.

An ideal pairing

Our sommelier, Mirco suggests accompanying the bigoli al torchio with farmyard ragout, with a Manzoni Bianco Colli Euganei DOC ‘Corte Borin’ – an elegant white perfectly rooted in the land. Thanks to the grape variety consisting of the classic Riesling-Pinot Bianco blend, Manzoni Bianco DOC enhances the delicacy of white meats with its freshness and adds elegance to the dish without overpowering it.

A cuisine that tells the story of the land

This recipe reflects our philosophy: to offer guests not only comfort and well-being, but also an authentic immersion in the local gastronomic heritage. Each dish is a tribute to the land that hosts us, its history and its flavours. At Hotel Tritone, cooking is part of the journey.

We await you at the Hotel Tritone where you can taste our Bigoli al torchio with farmyard ragout and discover the authentic flavours of the Euganean Hills,

To book your stay, please write to tritone@termetritone.it or call (+39) 049 8668099. We look forward to welcoming you for a journey through flavours, the land and relaxation.