In Bergamo, Italy, a tavern that revitalizes forgotten dishes has discovered a recipe by an unknown author from the late 17th and early 18th century called “Il Cocho bergamasco alla Casalenga” that is about 400 years old with instructions. for preparing roast duck.

Kafanjis return the forgotten dish – the “anedro” to the table, using ingredients, spices, flavors and a long-lost way of preparation and try to revive a gastronomic delicacy that time has changed or erased from memory. According to the recipe, which experts say brings back to the table “the luxury of a formal dinner of the nobility of that time”, the duck was roasted with spices such as rosemary, cloves and a little pepper, and the filling was made from the entrails fried in oil with onions, carrots , celery, white onion, parsley, bread soaked in milk and egg, and in the new version the head chef also adds cereals.