Brovadâr, or Brovedâr, is a traditional fermented white turnip dish from the mountains in the north of Italy’s Friuli-Venezia Giulia region.
Brovadâr is made with small round turnips with purple collars. The best turnips to use are those with plenty of leaves and sparse roots: the leaves, in fact, are fermented with the turnips and are the distinctive ingredient of the dish.
As in the case of other processes of lactic fermentation, like the one used to make sauerkraut, any spoiled or yellowish parts are removed from the turnips, which are first washed thoroughly in cold water, then lightly blanched, left to cool, arranged in layers in preferably wood vats and pressed by hand. Cabbage leaves are laid under and over the turnips and covered by a wood board. Cold salted water is then poured into the vat to cover the turnips and a weight is placed on top so that they are covered by the preserving brine throughout the fermentation period, about two months.
Once the turnips have fermented, the Brovadâr has to be finely chopped for consumption. The resulting fermented pesto is used to flavor local dishes such as bean, barley and pork soup.
In Moggio the Brovadâr tradition has been preserved by local families. People who have a garden grow turnips and ferment them at home.
A group of growers and enthusiasts have decided to recover the tradition and in the course of the years attention to the product has grown, and the area of land cultivated in the commune of Moggio has increased.
A shared production process has been formalized and the tradition of the Feast of Brovadâr, which is held in the early spring at Dordolla, a tiny mountain hamlet near Moggio Udinese has been revived.
The Presidium’s aim is to support this recovery project and use the product to promote the local mountain economy.
Commune of Moggio Udinese
Friuli-Venezia Giulia Regional Authority