Pasta with radicchio
and Speck Alto Adige

30 minutes
4 portions


2 tbsp.
2 tbsp.
100 ml
2 tbsp.
Radicchio of Treviso
Clove of garlic
Olive oil
Speck Alto Adige PGI Julienne
Red wine vinegar
Meat stock or water
Cold butter 

Further ingredients:
Pasta (Corzetti, Maccheroni, Fusilli, Penne or Farfalle)
Grated parmesan cheese
Finely chopped chive
Slices Speck Alto Adige PGI 
Speck Alto Adige PGI Julienne 70g
For the kitchen
Speck Alto Adige PGI Julienne 70g
The perfect combination of form and taste, which will transform your recipes into unique dishes. These long, thin strips of Speck Alto Adige PGI are ideal for enriching pastas, risottos, gnocchi, soups, and salads. Sauté them quickly in a pan for a crispy consistency. The double pack allows you to always have more in the fridge ready for use. A precious friend in the kitchen!


  1. Clean and wash the radicchio, cut it into strips and leave it in lukewarm water for 10 minutes.
  2. Peel and finely chop the onions and garlic. Sauté in olive oil.
  3. Add and steam the Speck Alto Adige PGI Julienne.
  4. Take the radicchio out of the water, add it to the onions and also steam it. Pour in the red wine vinegar and meat stock or water and steam until the liquid has almost completely thickened.
  5. Season with salt and pepper and add the cold butter.
  6. Cooking time for the radicchio-Speck Alto Adige sauce: approx. 10 minutes
  7. Cooking time for the pasta: as indicated on the product package

  1. Cook the corzetti in plenty of salted water for the time specified on the package, drain it and toss it in the radicchio-bacon sauce.
  2. Put the pasta onto plates, garnish with Parmesan cheese and chives and serve with the topping of Speck Alto Adige slices.

  1. The vinegar prevents the radicchio from browning.
  2. Alternatively, instead of the radicchio of Treviso, you can use other types of radicchio (such as red radicchio or the radicchio of Chioggia)

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