Fioreta
 Fioreta | |
| Sorte | Formaji |
|---|---|
| Stato de orìzene | Itàłia  |
| Rejon d'orìzene | Veneto |
| Invension | } |
Ła fioreta ła xe na puìna liquida ke vien su par afioramento dal scoro ke resta dopo aver fato el formajo e se ga xontà sałe amaro (solfato de magnesio) o cajo vecio. Ła xe tipica de Recoaro e de ła Val d'Agno in provinça de Vicensa.
I gnochi coła fioreta
Par 6 persone ghe vol:
- 1 litro e mexo de fioreta
- 1 kiło de farina bianca
- trexento grami de buro de malga
- trexento grami de formajo stagionà de malga
- sałe
Mis-ciare in na tarina ła fioreta e ła farina co un cuciaro de legno finkè non vien un paston fiso. Da sto paston se cava co un cuciaro dei gnochi ke se buta suł'aqua de bojo sałà. Quando ke i vien su, i se lasa cuxinar par altri 3-4 minuti. Intanto ocore desfare el buro in na padeła finkè no'l diventa maron. Se tira su i gnochi ke vien mesi sul piato e se versa sora el formajo gratà, el buro desfà. Se pol xontarghe anca de łe fojete de salvia.
Vin ke va ben coi gnochi coła fioreta
Co sto magnar va ben vin bianchi come l'Agno Bianco, el Pinot Bianco de Breganze, el Bianco de Custoza.
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