Dish
Bietola con Latte di Capra e Burro di Nocciola
Photo from
La Tana Gourmet · Asiago
The story
Bietola con Latte di Capra e Burro di Nocciola is a contemporary Italian dish that elevates humble Swiss chard (bietola) through a combination of creamy goat's milk and a rich hazelnut butter. The dish originates from the Veneto region, where bietola has long been a staple of rustic cooking, but it has been reimagined in fine dining contexts that emphasize the natural sweetness of the chard against the tangy, grassy notes of caprine dairy and the nutty depth of toasted hazelnuts.
A great version of this dish achieves a delicate balance: the chard must be tender but not waterlogged, often blanched and then finished in the hazelnut butter to concentrate its flavor. The goat's milk is typically reduced to a light sauce or foam, providing acidity that cuts through the richness of the butter. The hazelnut butter itself should be made from freshly toasted nuts, ground to a smooth paste with a touch of salt and perhaps a hint of honey or lemon zest to brighten the ensemble.
Regional variations may incorporate local cheeses—such as Asiago or ricotta—in place of the straight goat's milk, or swap hazelnuts for walnuts or almonds depending on terroir. At **La Tana Gourmet** in Asiago, Italy, the dish is prepared with an emphasis on Alpine ingredients, as noted by the creator *Cosa mangiamo oggi?*, who praised the restaurant's ability to transform simple greens into a refined, memorable course. The dish exemplifies the modern Italian philosophy of respecting tradition while embracing innovation.
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Where to eat it
1 place reviewed by YouTube creators.
What creators say
Highlights from 1 creator review of Bietola con Latte di Capra e Burro di Nocciola.
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.