Poli Museo della Grappa

Poli Grappa Museum

Poli Distillerie

Poli Distillerie

Maltagliati of the carrier


Mix the buckwheat and the white flour with a little milk first and then with water, so as to achieve a consistent dough.
Roll out the pastry, not too thin, and cut into irregular lozenge. Cook in plenty of water, leaving a little "al dente".
Stir-fry the canned peas with the diced bacon and shelled corn.
Drain the pasta and season with the sauce, add some boiled cabbage, diced ham, black olives and a shot glass of Grappa.
Season well with a couple of raw egg yolks, butter and abundant Parmesan cheese.

Recommended Grappa:
Poli Bassano 24 Carati

  • Ingredients:

    200 g buckwheat flour
    300 g white flour
    Milk q.s.
    Water q.s.
    Canned peas
    Shelled corn
    Smoked streaky bacon
    A few leaves of cabbage
    Baked ham
    Some black toggle
    1 shot glass of aged Grappa
    2 eggs yolk
    Grated Parmesan cheese
    Salt q.s.

  • Author:
    • Beppe Gavotti
  • Typology:
    • First Courses
  • Preparation time:
    • About 80 minutes
  • Notes: