Radìc di Mont
Radic di Mont
Cicerbita alpina, called radìc di mont or radìc dal glaz in Carnia, picked on the high pastures as the snow pulls back. The shoots come up an odd purple, deeper or paler with the ground, and the cold keeps them very tender. Other parts of the Alps gather it too, but preserving it in oil is a Carnian habit.
Designation
- Certification
- Slow Food Presidium
- Category
- Fruit, vegetables and cereals, fresh or processed
Where it is made
Carnic Alps at altitudes above 1,000 meters, province of Udine
How it is made
The window is about a fortnight at the beginning of May, when the alpine snow melts; put up in oil it lasts the year. Eaten in salads and frittate.