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Recipe: the Caponec, a journey of taste among the villages of Val di Ledro

Friday 09 november 2018

Very good when hot, when they give off the scent of their stuffing and refer to the times when they were cooked on wood stoves. A tasty preparation, a typical gastronomic trentine valley, nestled between the mountains and the lake

Recipe: the Caponec, a journey of taste among the villages of Val di Ledro

They are tasty gnocchi, cooked in vine leaves and appreciated in all seasons, even if in the villages of Val di Ledro their triumph is at the end of summer, when there are ripe vine leaves and herbs are harvested in the fields. Obviously throughout Italy are prepared in all seasons: the vine leaves are bought in organic food stores and allow you to cook the Caponec, a delicacy that is handed down from generation to generation. It is said that every inhabitant of the valley has his own - and secret - variant, especially in Pieve di Ledro, where once the Caponecs were cooked on the fire in a copper cauldron. We offer you the classic recipe, to flavor and color the autumn tables with the flavors of nature.


  • 300 grams of herbs
  • 500 grams of breadcrumbs
  • 300 grams of grated Trentingrana
  • 2 eggs
  • 200 grams of fresh sausage or, alternatively, lard
  • broth
  • 100 grams of parsley
  • pepper
  • 3 cloves of garlic
  • 30 vine leaves
  • thin string


The ingredients are used to prepare thirty Caponec.  Let's start mixing the bread with grated cheese and a pinch of pepper. In a separate container put the two eggs and beat them until the mixture is well blended, then prepare the pounded sausage - or lard - and brown it. Then add the previously finely chopped herbs and let the mixture cool. Chop the parsley and three cloves of garlic, then take a glass of olive oil and broth and mix all the ingredients until a soft dough is obtained. Take the thirty leaves of vine, divide the dough into as many small portions and put them one by one in the vine leaves, closing them in a bundle and tying them with thin string. Cook the Caponec in boiling salted water for about a quarter of an hour, then drain and then - dry thoroughly - bring to the table.

Main photo:

...good appetite


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