
Laghi
di Lamar
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Gastronomy
It's
a mistake to describe mountain food as having no form or taste:
the truth is that it is substantial and in many ways essential.
In Trentino it is just waiting to be discovered. Here chefs, by
using local products, have brought to life recipes of dishes from
the past.
There are many ways of cooking a Trentino dish, from dumplings
to polenta with game and mushrooms, to roast with sausages, to
sauerkraut with various cuts of pork. Pork is the basic ingredient
of sausages which are very often smoked using aromatic wood, while
the giblets are used to make "sguazet", a succulent
stew of heart, liver and lungs. Vegetables,
grown in the garden or mountain pastures, such as savoy cabbage,
cabbage and carrots can be cooked using various methods.
In many valleys an increase in tourism has led to a favourable
increase in Trentino's gastronomy and viniculture. This is thanks
to the efforts of chefs and wine growers who, in friendly competition,
bring only the best to their guest's table, both in summer and
in winter. Two Trentino Mountain restaurants have been awarded
a star in the Michelin guide, the Malga Panna and the Navalge,
both at Moena in Valle di Fassa.

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