Читать книгу Through the Italian Alps. The GTA - The Grande Traversata delle Alpi онлайн

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A unique savoury dish from the Piedmont plains is bagna cauda: diners help themselves from a platter of raw or partially cooked vegetables such as peperoni (capsicums) which are dipped into a delicious warm sauce made from huge quantities of garlic (formerly soaked in milk), anchovies and olive oil.

In terms of the First course (primo piatto) soup could be minestrone, a mixed vegetable hotpot or minestra di legumi, a thick brew with pulses. In Valsesia they serve up warming traditional skilà, broth with cheese and rye bread, whereas the Canavese valleys offer soupa coüssot, a thick baked affair with soft bread, sausage and corgette. Straightforward pasta dishes such as pasta con ragù (meat sauce) or pomodoro (tomato) are widely available. In the valleys of the Maritime Alps keep an eye out for ear-shaped cruzet moistened with melted butter and sage. Agnolotti, bundles of home-made pasta bulging with a mix of minced meats often come in a drizzle of oily sauce from roast meat, whereas finely chopped noci (walnuts) may be used on ribbon tagliatelle. Traditional Occitan fare may mean raviolas de Blins, tiny dumplings from the Bellino valley, or sebos abausos, onions stuffed with rice, egg and minced meat.