Gastronomy in Val di Sole
All the hotels and restaurants of Val di Sole offer some taste of local cuisine, which finds its greatest application in the premises on the farm, where the entire menu is often based on traditional dishes prepared with local products.
Among the typical dishes of the valley we find the polenta, now made with corn, at one time, however, was also made with buckwheat or spelled. Among the changes in the "polenta rostida", sliced and heated in bacon with potatoes and cheese, or "maimed", soft polenta dumplings topped with cheese, butter and sage.
Among the cheeses we find the famous "Casolet of the Val di Sole", raw cow's milk cheese, but there are many dairy products in the valley.
Speck and surroundings: Greedy choice of meat and sausages, including which stands out the bacon but also salami, "sausage", the bacon.
The ricotta is also smoked or roasted on the plate, fashionable grandparents ... Do not miss the opportunity to taste the traditional dishes solandri or purchase excellent local cheeses ("casolet", cottage cheese, Grana Trentino) at the Dairy Social Presanella Mezzana and Dairy Comprensoriale Cercen in Terzolas.
Dishes Into important are the "soup de fregoloti", the "soup orz" (pearl barley cooked with milk), the "strangolapreti" (delicious spinach dumplings).
Into Rich in the production of sausages and meat, do not miss the dishes based on mushrooms - chanterelles good, delicious "brise", which in the summer and autumn in the woods ... grow as mushrooms. Do not miss the desserts, such as the "torta de fregoloti" made with butter, almonds, sugar, flour, innaffiatina of liquor, lots of patience, or the rarest "torta de Leva", or the "smorm" , once a sweet evening for the kids.
Into Famous are finally Apples in the Val di Sole, grown in the lower part of the valley, have the brand Melinda.
Fotografie: Gastronomy in Val di Sole
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