Borlengo

Posted on 6 Oct 2014 in Menu, The taste of tradition | 0 comments

Borlengo

The “Borlengo” (“burlàng” or “burleng” if you prefer the local dialect) is an extremely traditional local food. It looks like a crumbly sheet of tissue paper, and it’s be prepared cooking a liquid batter called “colla” (“glue”) into a very large tin-plated copper pan. It’s usually flavored with a few drops of liquefied lard, rosemary, garlic, and gratet Parmesan cheese.

Read More

Gnocco Fritto

Posted on 6 Oct 2014 in The taste of tradition | 0 comments

Gnocco Fritto

Gnocco Fritto is basically a basket of dough squares that are fried into oil and lard, where they swell to become puffy and crispy. It is quite common to have it as an appetizer or a starter, but increasing the quantity it can serve for lunch (it usually goes with Tigelle, its natural companion). It is commonly served with cold cuts and soft cheese, but also with Nutella or jams.

Read More

Crescentine (“Tigelle”)

Posted on 6 Oct 2014 in The taste of tradition | 0 comments

Crescentine (“Tigelle”)

Tigelle are the quintessential local food: they are a disc-shaped bread, about the size and shape of an English muffin. Once baked on their griddle, tigelle have a soft center, and a crisp crust. To be eaten, they are split open with a knife, then filled in a variety of ways (cold cuts, cheese, jams, and the traditional rosemary-and-garlic-flavored lard).

Read More

Gnocchi fumè

Posted on 25 Sep 2014 in Our first courses | 0 comments

Gnocchi fumè

Gnocchi (potato and nettle dumplings), served with a sauce made of smoked Ricotta cheese from Val di Fassa, Trentino.

Read More