Cestino di Sedano Rapa

Cestino di Sedano Rapa is a signature dish from Hiša Franko in Kobarid, Slovenia, as highlighted by the culinary creator Piattoriccomicificco. The name translates to “celeriac basket” in Italian, reflecting the dish’s central ingredient and its presentation. Celeriac (sedano rapa) is the key component, often peeled, thinly sliced, and shaped into a small basket or cup. The interior typically holds a filling, which at Hiša Franko might include local cheeses, herbs, or a light emulsion, showcasing the restaurant’s Alpine-Adriatic style. The origin of the dish lies in the modernist cooking of chef Ana Roš, who elevates humble root vegetables through precision and creativity. What distinguishes a great version is the celeriac’s texture — it must be tender yet sturdy enough to hold its form, with a clean, slightly sweet earthiness that is not overwhelmed by accompaniments. The filling should complement, not mask, the celeriac’s flavor. Regional variations are limited, as this is a highly specific dish, but similar concepts appear in other fine-dining restaurants that use root vegetables as vessels. In Slovenia and northern Italy, celeriac might be replaced with kohlrabi or turnip, and fillings can range from mushroom duxelles to truffled ricotta. At Hiša Franko, the dish reflects the local landscape: foraged greens, goat cheese from the Soča Valley, and sea salt from the Adriatic. This combination of technique and terroir makes the Cestino di Sedano Rapa a standout example of contemporary Slovenian cuisine.