Tajadele al tardivo is a traditional dish from the Veneto region in Italy. It is a pasta dish made with a specific type of pasta called Tajadele, which is a long, flat pasta similar to tagliatelle. The dish gets its name from the use of a local vegetable called tardivo, which is a type of radicchio known for its bitter taste.
This dish can be found in various towns and communes in the Veneto region, including Treviso, Padua, and Vicenza. In Treviso, you can find Tajadele al tardivo in restaurants like Osteria al Botegon and Trattoria da Mario. In Padua, you can try it at Trattoria da Remigio and Ristorante al Prato. In Vicenza, Ristorante da Remo and Osteria al Castello are known for serving this dish.
To prepare Tajadele al tardivo, the pasta is cooked until al dente and then tossed with sautéed tardivo, garlic, and olive oil. Some recipes also include pancetta or bacon for added flavor. The dish is typically finished with a sprinkle of Parmesan cheese and a drizzle of balsamic vinegar.
Tajadele al tardivo has received the PAT (Traditional Agri-Food Product) recognition, which is a certification given to traditional Italian food products. The specifications for this dish include the use of locally grown tardivo radicchio and the specific type of pasta called Tajadele. The dish must also be prepared according to traditional recipes and methods.
Sources:
– “Tajadele al tardivo” – www.venetissimo.it
– “Tajadele al tardivo: la ricetta” – www.gustissimo.it