Brovada — Fermented Turnip Preparation

Friuli-Venezia Giulia — the lowland area between Udine and Pordenone. Brovada production is documented from at least the 16th century; the technique of using grape pomace for vegetable fermentation is unique to this region. DOP status granted in 2011.

Brovada is the extraordinary fermented turnip preparation unique to Friuli: white turnips macerated for 30-45 days in the grape pomace (vinaccia) left over from winemaking, during which a lactic acid fermentation occurs that transforms the raw turnip into something entirely different — purple-pink, tangy, slightly effervescent in freshness, with a flavour that is simultaneously sour, slightly bitter, and deeply complex. It is a DOP product of the Friuli lowlands and the essential winter vegetable of the regional table. It is eaten as a side dish after slow braising with pork, or raw in thin strips as a salad.

Brovada cooked slowly with pork fat loses its raw acidity and develops a complex, slightly bitter-sweet character — the sugar in the turnip caramelises; the lactic acid mellows; the grape tannins contribute a drying quality. Alongside musèt, the two flavours — rich gelatinous pork and tart fermented turnip — are one of the great winter combinations of Italian cooking.