Dish
Animella al Burro con Brodo di Scarti di Carota e Cipolla
Photo from
La Tana Gourmet · Asiago
The story
Animella al Burro con Brodo di Scarti di Carota e Cipolla is a specialized Italian dish that emphasizes sustainable culinary practices through the use of vegetable trimmings. Primarily associated with the Asiago region of Italy, the dish centers on a rich, buttery base complemented by a savory broth derived from carrot and onion scraps.
The core components of the dish involve high-quality butter and a concentrated broth made from vegetable remnants, reflecting a "zero-waste" culinary philosophy. A great version of this dish is distinguished by the depth of flavor achieved in the vegetable broth, which must provide a savory counterpoint to the richness of the butter without overpowering the delicate nature of the main ingredient.
In the Asiago region, this dish is a notable example of mountain-inspired cuisine, where dairy products are central to the local diet. It has gained recognition through culinary discussions, such as those featured in *Cosa mangiamo oggi?*, and is specifically highlighted by the venue La Tana Gourmet in Asiago, Italia. While variations may exist depending on the specific preparation of the "animella"—which typically refers to small, tender cuts of meat—the fundamental technique of utilizing vegetable scraps for a rich, aromatic broth remains a hallmark of the dish's identity.
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Where to eat it
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What creators say
Highlights from 1 creator review of Animella al Burro con Brodo di Scarti di Carota e Cipolla.
Alessandro Dal Degan's cuisine is a super personal one that reworks the territory, taking cues and influences both from the Lagoon, which is very close by, and from the travels he takes around the world. There are a lot of ups and downs, definitely don't get bored, don't expect the classic bread and butter. I also really liked the pairing. There were alcoholic and non-alcoholic cocktails. They not only accompanied the dishes but complemented, dare I say, the dishes. The menu changes every season so we show you this menu because the chef's philosophy is to start over every season to question yourself. And, I would add, if you come to this place, accept that you are not in control of the situation because not everything will be explained to you, you will not have a menu in your hand and you will not know what will come. Among my absolute favorite dishes, radicchio and also its accompanying drink. I loved the mackerel. Franci, even if it doesn't seem like it because she says it with a bit of sadness, really liked the mackerel. We easily spent 700 because the menu costs 350, pairing included. It's not a little. In my opinion, it is worth climbing up here to try cuisine that you will never find anywhere else.