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Half Capon

Half capon, at least 200 days old.

The AIA Capon was born, raised and slaughtered in Italy. Celebrate with AIA and cook the Half Capon the way you like it. Alternatively, try this:
Stewed Capon


- 1/2 AIA Capon,
- 1 onion,
- 1 celery stalk,
- 1 carrot

Place the Capon in a large pot filled with water and a handful of coarse salt; add an onion, a celery stalk and a carrot; bring to the boil over medium heat. Skim carefully as needed and continue cooking for about 2 hours. To serve, remove the Capon from the pan and set it on a platter, surrounded by seasonal vegetables and new potatoes.

This dish is excellent served with green sauce, mostarda and pearà sauce.

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