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Local cuisine of Polesine

Selghe in tecia (stewed sparrows)


Difficulty: medium

Preparation time: 1 h

Ingredients: 20 sparrows, 100 gr. olio, cl. 500 white wine, 200 gr. bacon, 1 kg polenta flour

Method: Prepare the sparrows for cooking, season inside and outside with bacon and herbs chopped together. Brown in a casserole dish, add wine and stock, cover and cook until done. Serve over creamy polenta.

Wine matching: Colli euganei Cabernet. Produced in several communes in the hills of the same name in the province of Padua. It is obtained from cabernet franc and sauvignon grapes. It presents a good intense ruby red colour and a bouquet characterized by fruity notes over slightly grassy notes. To the palate it is dry with a softness well balanced with its freshness. To be served at a temperature of around 18°.



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