Mountain Flavours
Set among spectacular peaks, the Valtellina & egrave; a suitable destination for all lovers of mountains, whatever the season: perfect for lovers of snow, for large walkers, but also for those who want to walk in tranquility & agrave ;, surrounded by beautiful nature. Whatever the season when passed in Valtellina, you can not help but put your legs under the table to discover the flavors of tradition. Today we suggest 10 things to try in Valtellina, maybe not all at once ...
Friday 15 April 2016 5 minutes reading time
# 1 Pizzoccheri, certainly the most & ugrave plate; known (and most & ugrave; interpreted, sometimes bad) traditional Valtellina. buckwheat, butter, cheese Valtellina Casera DOP, potatoes, cabbage, garlic and pepper: simple ingredients, assembled with skill, offer a feast for the palate. The Board & egrave; going to Teglio, to sample pizzoccheri made with the original recipe.
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# 2 The sciatt, special savory pancakes made with a batter prepared with buckwheat and a thimbleful of brandy, stuffed with young Casera cheese. Usually they are served on a bed of fresh salad. Perch & eacute; They called sciatt? The pancakes, when cooked, take a strange shape, like toads, called sciatt in Valtellina dialect.
# 3 The IGP Bresaola of Valtellina, the real one, the good one (which is not even in the valley & egrave; always easy to find), realized in the province of Sondrio, with 5 cuts of meat, following the traditional recipe.
# 4 The Bitto Storico (which & egrave; different from Bitto DOP) is produced in pasture only during the summer months and & egrave; made with cow's milk and goat orobica, the native species of Valgerola. You can taste it directly into the aging cellar, where he seasoned the beautiful forms of Bitto Storico made by 12 manufacturers in the consortium.
# 5 & nbsp; The taragna. He could miss the polenta on this list? Polenta from Valtellina taragna & egrave; made with mixed flour, butter and cheese Casera DOP seasoned. & Egrave; perfect as a main course or to accompany one of the many main meat that tradition.
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# 6 A glass of wine of Valtellina, the board & egrave; to choose one of the best selected by the Touring Club for 2016: Caven Camuna Sforzato di Valtellina DOCG Messere 2009 Rivets & amp; Lauro Valtellina Superiore DOCG Sassella Ui & rsquo; Vigna 298 2011, Wine Of Giop & nbsp; Sforzato di Valtellina DOCG 2009.
# 7 The 'hot water source in Val Masino. Well s & igrave ;, after a glass of wine, it takes a little '' of 'water and hot air that flows from the mountains to 1200 meters high, at the spa in Val Masino, & egrave; to try.
# 8 The fritters Tartaglione refuge in Valmalenco. There are only l & igrave ;, are sweet pancakes, fluffy, puffy, melt in your mouth and are the most ugrave & snack; good throughout the Valley. The refuge & egrave; reachable from Chiareggio, with a quiet walk and short, suitable for children. The Board & egrave; getting caught, not to risk just smell it.
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# 9 The Taroz, a single base plate of potatoes, 'alpine cheese, butter and green beans (or cabbage, depends on the recipe and the period). The name of the dish comes from the process with which it is implemented the recipe: the ingredients are mixed together to form a unique compound, with the melted cheese and the soft potatoes.
# 10 The Rye bread, donut-shaped, soft and tasty, perfect for a snack on the path to a shelter, accompanied with cheese or a few slices of slinzegha or blueberry jam.
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