Robiola di Capra con Acqua di Borragine e Uova di Trota

Robiola di Capra con Acqua di Borragine e Uova di Trota is a refined Italian dish that showcases the principles of modern, ingredient-driven cooking. While its exact origin is contemporary, the dish is rooted in the culinary traditions of the Marche region, where fresh goat cheese (robiola di capra) and foraged greens like borage are staples. The dish is most famously served at **Une** in Capodacqua, Italy, a venue highlighted by the guide *Where The Foodies Go*.

Key ingredients include creamy robiola di capra, a delicate, spreadable goat cheese; acqua di borragine, a broth or gel made from borage leaves that lends a mild, cucumber-like freshness; and uova di trota (trout roe), which provide a briny pop of salinity. A great version balances the cheese’s richness with the herbaceous, slightly bitter borage water, while the roe adds texture and a clean, marine finish. The dish is often finished with a drizzle of high-quality olive oil and a touch of sea salt.

Regional variations might see the borage water replaced with other wild herbs like nettle or wild fennel, depending on the season. Some chefs may substitute the trout roe with other cured fish eggs, such as bottarga, for a more intense flavor. The dish’s elegance lies in its simplicity, allowing each component to shine.