Rich Brown Stew


Preparation info
  • Serves


    • Difficulty


Appears in
Italian Regional Cookery

By Valentina Harris

Published 1990

  • About

This dish is absolutely typical of the Val d’Aosta, even though very similar recipes appear in Belgian cuisine and in Galician tradition. However, without going too far afield, you will find in Borgomanero what is considered by local cooks to be the ancestor of the dish, though here in a more rustic version, known as Tapulone and using either donkey or mule. It is believed to have been Tapulone which inspired the invention of Carbonata. The dish has many variations, even within the confines