This product obtained from the local variety of turnip, macerated and fermented in grape pomace or apple marc, and then grated into strips. Traditionally, they are served with cotechino (Italian sausage).

Preparation tips:

Sauté 2 cloves of garlic, 150g of guanciale (Italian cured meat), and an onion in oil.
Add 1 kg of turnips, two bay leaves, and deglaze with 100g of white wine.
Add 1L of broth and cook for about 1 hour.
When almost cooked, season with salt and pepper, and add the “Trida” prepared beforehand (sauté 30g of flour in 30g of butter until it turns golden brown).
Stir and cook for another 5 minutes.
Serve hot.
When freshly harvested, they can be cooked in a pan (Ufiei) or boiled.