Finanziera
Typical products
La Finanziera is a dish of poor origin.
The origin of the dish
La Finanziera is a dish of poor origin, originated to reuse the parts discarded during the processing of capons or from the slaughter of cattle.
The recipe was created in 1450 by the most important European chef of the 15th century, Martino de' Rossi (known as Maestro Martino), but has been remodeled over the centuries. Among the various evolutions of the recipe, there are the Finanziera alla Benso of 1852 and the Salsa e ragout à la Financière of 1854, attributed to the great Italian chef Giovanni Vialardi.
The Name of the Dish
It is said that in the nineteenth century the Finanziera stopped being a poor dish and instead became a dish for the elite. Hence its name, Finanziera, referring to the ceremonial jacket worn in Turin by representatives of Piedmontese finance.
The Exaltation of Taste
In the Piedmontese tradition, the Finanziera can be served as an appetizer or as a main course. It is generally accompanied by gherkins and tasty mushrooms.
