On the occasion of the Feast of Montecastello, the Cavesi attempt to prepare one of the most important dishes: the stuffed spleen.
This dish, deeply rooted in religious tradition, is the emblem of humble cuisine, born out of the necessity to use every part of the cow. Each family jealously guards its recipe, convinced that it is the best.
Fresh mint, high-quality red wine vinegar, slow cooking, and covering the pan are essential for achieving the perfect result. The true heart of the dish is the sauce, which forms during the cooking process, concentrating flavors that delight the palate and complete this authentic local specialty.
