Our local Dishes

La Tosèla

Derived from the just milked milk, this fresh cheese (more precisely a curd) is a typical product of the Valle di Primiero. You can taste it into one-inch thick slices, slowly browned in the butter, and served with polenta, mushrooms and sausage.

Gli Strangolapreti (“Priest Stranglers”)

This traditional dish derives from the poor rural cuisine of Trentino. The Strangolapreti are small dumplings made of dry bread, spinach, eggs, milk and salt. They are usually seasoned with melted butter and grana cheese. They are a tasty and light first course, which can whet your appetite for filling foods such as meat and game.

I Canéderli (Bread Dumplings)

The ingredients of this traditional winter recipe are dry bread, milk, eggs, grated grana cheese of Trentino, charcuterie, flour, salt, pepper, parsley and browned onion. Round balls are obtained from the mixture and cooked in boiling water. You can enjoy canéderli in stock or dry, sprinkled with grana cheese and melted butter.

Gnocchi con Ricotta Affumicata (Potato Dumplings with Smoked Ricotta Cheese)

In Primiero gnocchi are often served with smoked ricotta cheese (in the local dialect: poina fumada) and mountain butter. Our lightly smoked cow’s ricotta, with its delicious and round aroma, gives to this course an unforgettable taste.

Zuppa d'orzo (Barley Soup)

To prepare this dish, barley, vegetables and beans are cooked for a long time over a low flame, eventually with smoked meat pieces. The dry version of this dish is called orzotto.

Selvaggina (Game)

Deers, chamoises and roes flourish in our forests and one thing you cannot miss are our game recipes: sausages, salmi with polenta and mushrooms, roasts or tasty dishes with home-made red currant, bilberry or red bilberry comfitures.

Desserts

The choice of local desserts is very wide: lukewarm apple strudel, ricotta tart, walnut and honey cake, yogurt bowl with bilberries, Linzer Torte, carrots and hazelnuts cake, and so on.