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Parktrek Dolomites

rate 315.00 €


Among valleys, meadows and rocky peaks, a backdrop of life and ancient traditions opens up, civilization histories and cultural exchanges that dress and enrich the local cuisine with many colors and aspects. The cuisine of the Dolomites is rich and tasty, and its the cuisine that rewards the hard work in the valleys, during the cold winters. It is the cuisine of the heart,of the long cooking on the stove,of the hot and fragrant soups,of the ”polenta” . It is the cuisine of the mountain cheeses, potatoes and beans. A simple and homely cuisine.

Zuppa d’orzo bellunese (Barley soup)
Pour 3 liter of water into a pot with all the ingredients, let it cook on a low heat for one hour. Let it rest and then serve it with a drizzle of olive oil and much Parmesan cheese.
Pasta with beans of Lamon
Salt, pepper Simmer the beans in plenty of lightly salted water for 10 minutes, then drain them and put them in another saucepan with plenty of hot water (or broth) and a couple of potatoes, peeled and cut into pieces.
Polenta di mais Sponcio e s’cios (Polenta and snails)
Blanch the live snails in boiling water for five minutes. Immediately remove them from the shell.
Wash the potatoes and boil them in salted water in their skin. Meanwhile, brown the bacon with butter in a pan and, after a few minutes, add the chopped onion, turn off as soon as the onion is soft and transparent.
Schiz e polenta di mais Sponcio
lace the copper (or aluminium) pot with a liter of water and salt over medium heat. When it starts to boil, pour in the flour and mix well to avoid lumps. Let the “polenta cook” for 40 to 50 minutes, stirring occasionally.
Dolomiti Prealpi some offers

Follow Dolomiti Prealpi    
Programma di iniziative integrate per lo sviluppo dell'economia turistica delle Dolomiti e della montagna veneta. D.G.R. n. 2425 del 14/10/2010.