Country tradition, genuine flavours and mountain cooking: these are the secret ingredients of the typical dishes you can enjoy in Val di Sole.
Here, in our mountain dairies and in little businesses, we make dairy products: yogurt, butter and especially cheese, like Casolét, a typical soft mountain cheese, or Trentingrana and many local varieties. Artisan butchers all over the valley follow ancient recipes to make tasty sausages, salami and other cured meats that include luganega, speck and pancetta.
If you want to aste a typical recipe, let’s start with strangolapreti, gnocchi made with bread, spinach, and bladder campion or other wild herbs. They are called strangolapreti, or “priest chokers” because they are pretty sticky and tend to stick to the palate when you eat them. An excellent dish also for the summer, if served with a lighter sauce, even one made with vegetables.
Another important typical dish is the potato pie, or torta de patate in our dialect. Simple and with few ingredients, our grandmothers cooked it in a wood oven and accompanied it with the meats and cheeses that they produced in the family business.
Excellent dish to enjoy in company, if you want to try a particular but effective combination, spread the cranberry jam on it, we guarantee!
The queen of our gastronomic culture is Polenta. A filling polenta dish topped with pan-fried fresh luganega sausage, local cheese and a knob of butter used to be served on its own, because it is basically a meal on a plate. The original recipe calls for cooking in the special polenta pan called a paröl, but any pan will do and if you are in a hurry, you can even use instant polenta. Only true connoisseurs will be able to tell the difference.