“Capù sensa ale” o Verza ripiena alla bresciana
A recipe with the taste of a legend. It is said that a peasant woman had made some good stuffing for a capon, but the bird was nowhere to be found. Seeing a fine cabbage in the garden, she stuffed its leaves instead of the capon. Thus was born the capon senza ale, “without wings”.
Santo Gabana Bianco (Erbaluce) – Maccaboni
Recipe by Ristorante Aroma – Brescia