The recipe for risotto with ciche di Buttapietra is quick and easy to prepare. Ciche are pieces of beef cut into cubes. It is a traditional dish of the Veronese plain, in particular of the village of Buttapietra, which is located near Isola della Scala, the small capital of quality rice and Italian risotto. Cicche or, with just one c, Ciche is a word from the Venetian dialect meaning cigarette butts. These butts were often collected in the past to smoke the little tobacco that remained. In the same way, a long time ago, risotto with ciche was made with unused beef such as the small pieces of meat that remained attached to the bone. As with many other historical recipes for the recovery of leftovers, today the ingredients are of higher quality while the cooking process remains the same.
