Recipes
Discover the most delicious recipes with the typical products of Vallagarina!
Canederlo made with caciotta-cheese from Tremosine, mint and zucchini
A recipe of the restaurant of Hotel San Giacomo in Brentonico. A traditional recipe to promote different local products like the renowned caciotta-cheese from Tremosine, ricotta-cheese and milk produced by Mortigola Mountain hut and mint from Monte Baldo. Ingredients for 4 people 4 pieces ...
Pink Tortelloni
A recipe of “Monte Baldo” Hut in Avio. Pink Tortelloni Ingredients for 4 people For the “pasta”: • 300 gr flour • 100 gr durum wheat flour • 1 beet • 2 eggs • salt For the stuffing: • 250 gr ricotta-cheese • thyme, salt, pepper, parsley • 1 egg yolk • grated parmesan ...
Rye Casonzei
A recipe of “Locanda delle Tre Chiavi” in Isera. Casonzei of rye stuffed with goat ricotta-cheese from Gresta-Valley sautéed with flowered-butter Ingredients for 8 people For the “pasta”: • 600 gr. “00” flour • 400 gr. Rye flour • 10 organic eggs • extra virgin ...
“Mezzelune” made with potatoes stuffed with field herbs and cheese
A recipe of “Malga Mortigola” on Mount Baldo. “Mezzelune” made with potatoes stuffed with field herbs, cheese, butter and speck Ingredients for 2 people For the potato dough: 400 g of floury potatoes 20 g butter 120 g flour 2 egg yolks Salt and pepper A tiny bit of nutmeg ...
Fanzelto
A traditional recipe of Terragnolo. Fanzelto is a typical product of Terragnolo, which obtained the Municipal denomination (De.Co.). Fanzelto (or fanzeltem) was invented to compensate for the shortage of wheat and therefore of white flour; it is a poor dish prepared with buckwheat (“forment ...
Guinea hen with Castione-chestnuts
Guinea hen with Castione- chestnuts. Guinea hen with Castione- chestnuts Ingredients for 8 people • 1 boned guinea-fowl • 300 gr. of boiled Castione-chestnuts without peel • Some lard slices • chopped fresh rosemary • salt and pepper • 1 onion • 1 dl of dry white wine • extra ...