Chef inspiration
Caicc di Breno
This special balances rosemary, raisins, sausage, butter, and veal, bringing a fragrant herbal lift and gentle natural sweetness.
The story
About the dish
At the heart of Caicc di Breno are rosemary, raisins, sausage, and butter. It lets rosemary bring a fragrant herbal lift; raisins bring gentle natural sweetness; sausage bring full-bodied savory richness.
It reflects the regional diversity of Italian cooking, where landscape, agriculture and family practice produce thousands of local expressions rather than one uniform national style.
Ingredients and preparation can change. Please ask our team about current availability and dietary needs before ordering.