Stunning mountain ranges, pristine valleys, seemingly endless apple orchards, and steeply terraced vineyards characterize the impressive landscape of Alto Adige, Italy’s northernmost province. I enjoyed a few days in the fairytale-like region last month, and I began my visit with an incredible dinner in a wine barrel. That’s right, you read that correctly. The wooden vessel had been used to make grappa, then aired out for 10 years and converted into a cozy dining space.
While the setting for the meal was certainly unique, even more memorable was the pasta: tagliatelle with crispy Speck Alto Adige, chestnuts, and sage. The contrast of flavors and textures belies the complexity of this dish, and recreating it at home is simple and oh-so-satisfying.
With just a few high-quality ingredients, this primo is packed with flavor and ideal for a chilly autumn evening. It’s also a true taste of place—Speck Alto Adige IGP is one of the area’s most famous foods, and can only be made in this region of Northern Italy, where it originated with mountain farmers centuries ago. The lightly smoked, cured ham is hung to dry and mature in rooms ventilated with the surrounding fresh mountain air. Each of the 29 producers has its own secret blend of spices that impart subtle hints of herbs to the meat. In this recipe, the Speck is cut into matchstick-sized pieces that become delightfully crispy when sautéed in butter.
Chestnuts are another beloved local ingredient, and now is their season to shine. Hiking along forest paths lined with chestnut trees is a popular fall pastime in Alto Adige, where they are used in both sweet and savory dishes. Roasting them in the oven enhances the flavor, and their soft texture and delicate sweetness complement the smokiness and crunch of the Speck in this pasta.
Aromatic sage rounds out this dish, which will leave you dreaming of the majestic mountains of Alto Adige from the comfort of your own kitchen. I hope you enjoy it as much as I did.
Buon appetito!
Tagliatelle with Crispy Speck and Chestnuts by Kristine Jannuzzi
Serves 4
Ingredients:
1 pound fresh tagliatelle
½ stick butter (4 tablespoons)
½ pound Speck Alto Adige PGI, cut into matchstick-sized strips
⅓ pound chestnuts
Handful of sage leaves
Method:
Preheat oven to 400° F.
Score the chestnuts with a paring knife by making an X on the round sides.
Place on a baking sheet and roast for 20-25 minutes, until the skins have pulled back from the nuts.
Remove from oven, wrap chestnuts in a kitchen towel, rub vigorously, and peel off the skins.
Cut the chestnuts into small pieces and set aside.
Melt butter in a non-stick pan.
Add Speck matchsticks and sage, and sauté until Speck is crispy.
Cook the tagliatelle in a large pot of boiling, salted water.
Drain the tagliatelle, reserving some of the pasta cooking water, and add to the pan with the Speck.
Add the chestnuts and toss everything together, adding pasta cooking water as necessary.
Season with a grind of black pepper if desired and serve.
Watch Kristine Jannuzzi cooking on our Instagram account @lacucinaitalianausa - Highlights section #HomeCookingLCI