This has always been the historic dish of the Ristorante Beccherie in Treviso. Records mentioning this sauce date back to the fourteenth-century Libro di Cucina, the first known recipe book in Veneto, and it was used in aristocratic cuisine mainly for red meats and hare. The guinea-fowl variant is a quintessentially Treviso recipe, based on the tradition of raising this noble bird in farmyards together with geese, ducks, and the more commonplace chickens, for such delicacies as “oca ròsta col sèano”, “ànara rosta”, and “poeastro in tècia”.

Describing the sauce is no easy task and only the restaurant’s recipe itself can give a true idea.

“Meticulous cooking of the guinea-fowl (ideally over 1.2 kilos) in the oven is required, together with preparation of its accompanying sauce.
Clean and prepare the liver of the guinea-fowl, the lean pork, sopressa (a thick-grained garlic-flavoured sausage from Veneto), pickled green peppers, white-wine vinegar, salt and pepper to taste.
Mince as follows: 200 g. guinea-fowl livers, 100 g. lean pork, 100 g. sopressa, 50 g. pickled green peppers, 1 clove garlic.
The mince needs to be fried on a low heat in a pan with extra-virgin olive oil and made to contract by adding salt and freshly ground pepper to taste as soon as it comes to the boil, adding a ¼ of dry white wine, evaporating it until the sauce “shows its oil”.
The guinea-fowl should be served in quarters (breast or drumstick) on a warmed dish, with most of it covered by a lavish quantity of the “pèreada” sauce, which needs to bond well with the meat.
The perfect accompaniment consists of a slice of white polenta, toasted all round, and, in the autumn, “ciòdeti” (honey mushrooms) cooked with garlic and parsley. In the winter, it is excellent with late-radicchio salad with an oil-and-vinegar dressing for a refreshing taste, or grilled radicchio, which adds to the succulence of the dish.”