The rapunzels De.Co. of Villaga
Tel 0444 320854 (IAT Vicenza)
From the Brothers Grimm fairytale heard at least once by all children, to a version made successful by no other than Barbie, which is the most famous doll in the world. A strange destiny of the rapunzel, Latin name: Campanula rapunculus L., famous thanks to the protagonist of a fairytale, and certainly not to the merits of the crunchiness of its root which resembles in taste the sweetness of walnut and hazelnut.
Just to clarify, this is probably the most valuable wild herb in Italy, especially in Veneto, given the figures at which it is sold. At the same time, however, it is also one of the least known, although only in a few areas - including Vicenza - its consumption is not limited to the rare enthusiasts, but also widely spread.
It is not simple to find and pick them, or even more difficult to clean them at home: the most grown leaves should be separated and the roots, even those of a few centimetres, are to be grated one by one without detaching from the little leaves, to remove the skin that wraps the root and limits its crunchiness. The classic recipe, the great expert of which is Galdino Gianesin, the founder of the restaurant "Isetta" of Pederiva di Grancona, states that one should soak them quickly in hot water, drain and add a dollop of boiling lard and a splash of balsamic vinegar, along with fresh grilled salami and polenta made with Marano corn.