Tommaso Zacchello

Trattoria “Da Paeto”
Via Patriarcato 78, Pianiga

This trattoria’s story began in the early years of the 1900s, when the so-called “paeto” (from paletto, or post) was a staging post for travelers and mail coaches. An improvised but unexpectedly successful horse stew with polenta led to the opening of the restaurant, at the time run by Augusto and Marianna. Now, in a warm, comforting setting, the trattoria offers traditional dishes with a touch of innovation, using only local products and always putting customer service first.

Salad of stockfish with Sant’Erasmo violet artichoke and Magghia Masculina anchovies

Migrant product: Stockfish
Presidium product: Sant’Erasmo violet artichoke
Ark of Taste product: Masculina da Magghia

Serves 4
800g stockfish, rehydrated
8 violet artichokes
250g spring sald leaves
80g Magghia Masculina anchovies
salt
pepper
oil

Bone stockfish fillets and place in lightly salted cold water. Bring to the boil, turn off the heat and leave to rest for a few minutes.

In the meantime, make a sauce by blending anchovy fillets with a little extra virgin olive oil.

Remove tough outside leaves from artichokes, cut off tips and cut into slices.

Drain stockfish, put in a glass bowl, season with salt and pepper and add a splash of extra virgin olive oil. Cover with a plate and stir vigorously for a few minutes until stockfish amalgamates with oil to form a light cream.

Arrange salad and some artichoke at the center of a dinner plate. Spoon stockfish and remaining artichoke over the top. Complete the dish with the anchovy sauce. Serve warm.

Level of difficulty: easy

Preparation time: 20-30 minutes