Brovadâr di Moggio Udinese
Moggio Udinese Brovadâr
A mountain dish of fermented white turnips, related to the better-known brovada but not the same thing: brovedâr also names the pot the turnips ferment in, and Friulian has no other word for either. Where it came from is not documented; what it answers is the standing mountain problem of getting through the winter. Turnips were grown up here long before the potato, the bean and maize came from the Americas.
Designation
- Certification
- Slow Food Presidium
- Category
- Fruit, vegetables and cereals, fresh or processed
Where it is made
Moggio Udinese, between the Canal del Ferro and the Val d'Aupa, Udine province
How it is made
The turnips are small, round and purple-collared, from seed the families of Moggio Udinese raise again each year. The best have plenty of leaf and little root, since the leaves ferment with them and are what makes the dish. Sowing goes in rows or broadcast from late July, harvest from October to December. Spoiled and yellowed parts are cut away and the turnips washed in cold water before the lactic fermentation, as with sauerkraut.