Original Recip of “Antica Cunsurtarija dal Tapulon di Borgomanero”

Recommended Wine


Color: Garnet red with light orange reflections

Bouquet: Intense, complex, floral, spicy

On the palate: Warm, goog balance between freshness and softness, righly tannic, persistent,

Grape variety: 70% Nebbiolo, 20% Vespolina, 10% Uva Rara

Ingredients for 4 servings

  • 1 Kg. Of coarly minced donkey pulp
  • 2 garlic clubs
  • 1 rosemary twist
  • 2 laurel leaves
  • ½ liter of red wine (possibly Boca)
  • 50 grams of lard
  • 1 nut of butter
  • 2 spoons of olive oil
  • Salt and pepe


On the cutting board I beat the lard with a heavy knife.

In a saucepan I put the lard, the oil, the slightly crushed garlic with your hands, bay leaf and  rosemary and let them brown gently.

Once golden, I remove the garlic.

I add the donkey meat with salt and pepper and cook it, separating it with the tines of a fork, until it dries.

I now add the red wine to cover the meat.

When the wine boils, I turn down the heat.

I simmer for about 45/60 minutes, until the meat is dry enough.

Season with salt and pepper and refresh with a knob of butter.

After removing the aromas, bay leaf and rosemary, I serve the hot tapulone.

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