The Tastes of the Dolomiteses
In the kitchen, the nature is tasted, the gourmets are spoiled, gastronomicamente perlando, from the specialties dolomitiche. produced natural and integral, prepared as in antiquity, but seen again and correct with innovations to make even more her special. The net of ristorazione is very dense, and the chefs, are good and prepared, and they offer savory dishes typical of the mountain. And' possible to find the ancient tastes of ancient recipes; in the shelters, in the malghes and in the restaurants; he lives the culinary patrimony of the dolomitis, composed once by poor products of the country kitchen of.
The Cheese
Up to the first ones of the 800 cheese was prepared in the house, the forms were made to season on mensoleposte under the fireplace, bathing every now and then her with flax oil or with 'smorce de vin' (a po of wine), this served for avoiding the worm of the cheese.
The Ziger of You Valley, comes today still product maintaining the tradition of an ancient cheese with unique characteristics. If you look for then a cheese with aphrodisiac effects is looking for the Formai Pincion, thin and seasoned. In the valleys of Fiemme and Fassa the good Nuisance Trentino is produced, that is seasoned for over 15 months. In the malghes it is possible to find the Poina Enfumegada a ricotta filled with smoke above all by the delicate taste proper to season the pasta. for the fondue the Puzzone of Moena is used, a prepared cheese with whole milk and I curdle of chamois, this last confers him an acute odor and a strong and definite taste. Moving himself/herself/itself in the zones of the Bellunese we find the Tosela and the Formai Schiz, the first one is very soft and creamy, while the second is more seasoned and tasty. While aloft Adige we find above all fresh and tender cheeses as the cheese Caprino.
The Polenta
The Polenta the dish typical of the Dolomiteses, in the zone of the Cadore, in the valleys of the bellunese, and in the Trentino, the polenta was the daily dish and you/he/she was used to the place of the bread cutting her/it to slices on a tagliere with a string. In the restaurants it is the base of many dishes, or otherwise you/he/she is served to the place of the bread accompanying base dishes of cheeses, of meats in damp, of sausages or cost of it.
The Speck
The Speck is an ancient food of Germanic origin, the shoulder of the pig is used boned and smoked, the connoisseurs prefer the veined bacon of white (fat). The Speck is made in more passages, the first one is the disossatura with the choice of the best meat, then he passes to the marinatura, that hard three weeks, the meat is seasoned with an admixture of aromas and every farmer it guards his/her own secret, the ingredients are salt, garlic, pepper, rosemary, laurel, juniper, marjoram and coriander, the percentage is not known, you/they are mixed together with white or red wine. The last phase is the affumicatura, the pieces of meat is pierced in branches him willow and suspended in the affumicatoio, or in the kitchens under the fireplace. The firewood that is used it doesn't owe too much resinous, solotamente is used the red fir, the white fir or the beech tree, otherwise the speck would take a too definite taste, the smokes that invest the meat must have otherwise a rather low temperature around 20°C they would dry the meat. Once finished the phase of affumicatura the speck it will rest in the wine cellar for about 12 months, but rarely the farmers withstand for a long time so much and you/he/she are usually eaten after 6-8 months.
The Honey
In the area dolomitica rare honeys can be found by the extraordinary ownerships. The Honey of White Fir, from the dark color and from the aromatic taste it is suitable for the respiratory streets, being a good antiseptic you/he/she can be used as coadjutant in case of influence, cold, and for all the inflammatory illnesses. The Honey of Rododendro is a rare product and is very good, it has tonic and astringent ownership, suitable for inflammations in mouth and of the throat.
The Bread
Bread is a basic food, and also in past you/he/she was done with great care, in the antiquity bread was done only one or twice a year; the used flours were and they are to base of farro, bowline, rye, oat and Saracen wheat, these cereals are the most resistant to a hard earth and cretosa. The Schuttelbrot, a sort of squeezing, crisp and tasty and composed by rye and aromas, he maintains for some days. The Breatl the Shepherd's Bread, a round loaf and slightly pressed, gotten by a miz of cereals and aromas. In the bakeries it is possible to find numerous varieties of bread and loaves, it seems to enter a confectionery, the perfume that welcomes you just entered and the numerous varieties will push you to try more variety show; you will find: the soft loaves to the spices, to the innumerable varieties of integral Breatl, to the farro, to the multicerealis, to rye's filoncinis dusted of sesamo or of poppy.
The water
Another fundamental food is the water, the dolomitis also offer in this field the best of if. The quality of the polenta and the bread is derived from the water. Clear crystalline and refreshing, the water of source is buonissima, and in every country it is slightly one present of it with different characteristics, characterizing the place.
The Canederlis Knodel
An ancient dish, seems goes up again to the age of the bronze 2.000 straight to.C. composed by an I mix of meat and fruit. The most known and appreciated I am: the Tirolers Specknodel canederli to the speck Tirolean, they exist of it of as varieties of cheese, of meat, of flour, of vegetable, of ricotta and many others.
The Dessert of Christmas
The Zelten, is a Christmas typical dessert, and it is a refined version of the bread with the fruit. In antichtà the 21 docembre was prepared for St. Thomas, the families costodivano his/her own recipe, being jealously handed down of madrea in daughter. It was a dessert a particular po, in fact the man gave him/it to his/her own fiancée, and you/he/she was cut for the day of the Epiphany. From the number and from the type of ingredients the approval of the family could be known, so much richer than fruit and prelibatezze, so much wealthier it was the family.
