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Sopa Coada
Food Sopa Coada

Sopa Coada

Food
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Taste and atmosphere

About

This ancient local dish, baked with layers of pigeon meat and bread, is one of the most authentic parts of Treviso cuisine. You can locate historical places serving it using the Map.

Flavors, dishes and restaurants

Cuisine

Sopa Coada is a very thick dish somewhere between a soup and a casserole, prepared for centuries within Treviso. It is one of the few historical recipes in Italia known for using pigeon meat. Stale bread slices are soaked with cooked meat and broth and baked for hours.

Ingredients

  • 2 cleaned pigeons
  • 1 carrot and celery stalk
  • 1 onion
  • Slices of stale rustic bread
  • Meat or bone broth
  • Grated Grana Padano cheese

Preparation

  1. Sauté and cook the pigeon meat with carrot, celery, and onion in a pot until tender.
  2. Debone the cooked meat and shred it into small pieces; strain and reserve the cooking broth.
  3. Place a layer of stale bread slices in a baking dish, moisten with broth, add cheese and meat pieces.
  4. Repeat the layers until materials are used, top with plenty of cheese, and bake in a very low oven for 4-5 hours.

Practical notes before you go

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