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Local cuisine of Polesine

Frittata rognosa or déa rogna (sausage frittata)


Difficulty: easy

Preparation time: 30 min

Ingredients: 20 eggs, 500 gr. sausage, 400 gr. onions, 100 gr. olio.

Method: Chop onion and brown in oil. Cut up sausage add to pan and fry. Beat the eggs separately, add a little salt and then pour into pan. Stir with a wooden spoon. Serve the frittata with slices of good bread.

Wine matching: Colli Euganei Cabernet. Produce in the hills of the same name in the province of Padova. It is obtained from cabernet franc and sauvignon grapes. It presents a good intense ruby red and an aroma of fruity notes on slightly grassy notes. In the mouth it is dry with a smoothness well balanced by its freshness



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