Bread has always been an important part of the local cuisine. Stale bread was never thrown away, since it could have always been re-used in several appetizing dishes, like for example, the peverà, whose name recalls the pepper taste of the plate.
Ingredients for the peverà:
Cooking instructions for the peverà:
Heat the oil in a pan and brown the breadcrumbs. Add the broth, the sausage chopped in pieces and a lot of pepper. Cook with low heat for a couple of hours and add the cheese. The peverà goes along very well with the polenta.
The recipe was shared with us by the guests of the retirement home ‘Giacomo Cis’.
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