Читать книгу Walking in Italy's Stelvio National Park. Italy's largest alpine national park онлайн

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A tagliere (‘cutting board’/platter) is always a good choice for lunch or a snack, especially at a mountain farm or eatery with local dairy products, and will hold a selection of local cheeses, cold meats and sausage served with bread. In the Trentino valleys Casolet is a guarantee of a smooth, tasty cow’s cheese made using a traditional technique. Poina is a sort of ricotta (a non-lumpy version of cottage cheese), a creamy fresh spread produced with whey and either smeared on bread with miele (honey), or melted over hot polenta (cornmeal). Another version is Asni, which has garlic, salt and pepper added before being enfumegada (smoked) to keep it longer. There are plenty of cold sausages similar to salami. Valtellina is renowned for its Bresaola, dried beef flavoured with juniper berries and herbs and eaten in transparent slices. The area’s cheese production is prodigious – scumid is a sharp type and goat’s cheese (formaggio di capra) is common, both fresh as well as compact, pungent and mature. Sciatt (literally ‘toad’ in dialect) are delicious cheese-filled fritters made with grappa-flavoured batter.