{"id":1092,"date":"2026-07-14T11:28:47","date_gmt":"2026-07-14T11:28:47","guid":{"rendered":"https:\/\/www.trattoriadallabruna.com\/la-peara\/"},"modified":"2026-08-04T13:16:26","modified_gmt":"2026-08-04T13:16:26","slug":"la-peara","status":"publish","type":"post","link":"https:\/\/www.trattoriadallabruna.com\/en\/la-peara\/","title":{"rendered":"La Pear\u00e0"},"content":{"rendered":"\n

A 1,500-year-old story<\/em><\/strong><\/p>\n\n

Pear\u00e0<\/strong>, in the Veronese dialect, means \u201cpeppery.\u201d It is a sauce prepared with just a few ingredients: bread, broth, beef marrow, and plenty of black pepper. <\/p>\n\n

Yet, behind this apparently simple dish lies a story that begins in the distant past.<\/p>\n\n

How Pear\u00e0 was born<\/h2>\n\n

The year is 572 AD<\/strong>, in Verona.<\/p>\n\n

Alboin, King of the Lombards, has just won a war. To celebrate, he takes the skull of the enemy king, turns it into a cup, and forces his wife Rosamund\u2014the daughter of that man\u2014to drink from it. <\/p>\n\n

Rosamund stopped eating. She was letting herself die. <\/p>\n\n

The court cook took what he had available: dry bread, broth, and beef marrow. He added a handful of black pepper\u2014which at the time was worth as much as gold\u2014and let it all cook slowly. <\/p>\n\n

He brought the sauce to Rosamund. She ate and recovered. <\/p>\n\n

The sauce that, according to tradition, saved her was called pear\u00e0<\/strong>.<\/p>\n\n

From a dish for kings to a dish for everyone<\/h2>\n\n

In the Middle Ages, pepper was a rare and precious spice. For this reason, originally, pear\u00e0 was a dish reserved for noble tables. <\/p>\n\n

Over time, it also entered the homes of common people.<\/p>\n\n

Those with little money used little pepper. Those who could not afford it prepared a version called Pan\u00e0<\/strong>. <\/p>\n\n

But without pepper, pear\u00e0 was no longer truly pear\u00e0.<\/p>\n\n

Sunday lunch<\/h2>\n\n

For generations, preparing pear\u00e0 meant organizing an entire meal.<\/p>\n\n

First came the broth with paparele<\/strong>. Then the boiled meat\u2014tongue, hen, and beef brisket\u2014accompanied by the pear\u00e0, served in an earthenware pot while still simmering. <\/p>\n\n

It was Sunday lunch. It was Christmas lunch. It was the moment when the whole family gathered around the same table. <\/p>\n\n

Every family had its own version. And its own debate: <\/p>\n\n

\n

Does cheese go in it or not?<\/strong><\/p>\n<\/blockquote>\n\n

In Verona, this topic is still debated today.<\/p>\n\n

A sauce unique in the world<\/h2>\n\n

Pear\u00e0 is found only in Verona and the surrounding areas.<\/p>\n\n

In 2012<\/strong>, the Municipality of Verona recognized it as a De.Co. \u2014 Municipal Designation of Origin <\/strong>.<\/p>\n\n

An official recognition that affirms something very simple:<\/p>\n\n

\n

Pear\u00e0 belongs to Verona.<\/strong><\/p>\n<\/blockquote>\n\n

Pear\u00e0 today<\/h2>\n\n

Today, in homes, pear\u00e0 is prepared less and less.<\/p>\n\n

The time available has decreased, and the long traditional cooking times have almost disappeared.<\/p>\n\n

But no one has forgotten that flavor.<\/p>\n\n

Dalla Bruna has been preparing it since 1971.<\/strong><\/p>\n\n

Just as it has always been made.<\/strong><\/p>\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

From a Lombard legend to Veronese tables: pear\u00e0 tells 1,500 years of history, family, and tradition in a sauce with an unmistakable character.<\/p>\n","protected":false},"author":1,"featured_media":1093,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_angie_page":false,"page_builder":"","footnotes":""},"categories":[33],"tags":[],"class_list":["post-1092","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fun-facts"],"_links":{"self":[{"href":"https:\/\/www.trattoriadallabruna.com\/en\/wp-json\/wp\/v2\/posts\/1092","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.trattoriadallabruna.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.trattoriadallabruna.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.trattoriadallabruna.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.trattoriadallabruna.com\/en\/wp-json\/wp\/v2\/comments?post=1092"}],"version-history":[{"count":1,"href":"https:\/\/www.trattoriadallabruna.com\/en\/wp-json\/wp\/v2\/posts\/1092\/revisions"}],"predecessor-version":[{"id":1094,"href":"https:\/\/www.trattoriadallabruna.com\/en\/wp-json\/wp\/v2\/posts\/1092\/revisions\/1094"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.trattoriadallabruna.com\/en\/wp-json\/wp\/v2\/media\/1093"}],"wp:attachment":[{"href":"https:\/\/www.trattoriadallabruna.com\/en\/wp-json\/wp\/v2\/media?parent=1092"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.trattoriadallabruna.com\/en\/wp-json\/wp\/v2\/categories?post=1092"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.trattoriadallabruna.com\/en\/wp-json\/wp\/v2\/tags?post=1092"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}