An unusual, tasty and versatile ingredient, which lends itself to numerous preparations. It is the dandelion, to which a gastronomic event in Alta Val di Non is also dedicated
It is called dandelion, but is known by many other names, including "dandelion" is "Showerhead". It is a plant known since ancient times for its property is benefits, which is also used as ingredient to prepare recipes fanciful and original.
The official name derives from the Greek: "Tarke", which means "turmoil", e "Akos", which means "remedy". It has therefore always been considered as a plant capable of restore order body.
The properties of the dandelion
As mentioned, the dandelion is known for its medicinal properties since ancient times. It has been used for centuries to combat various disorders and diseases. It has a high concentration of C vitamin, but also a good presence of iron is potassium. In its leaves and roots are also found vitamins A, B and D.
In addition, it contributes to purify the blood, reactivate the metabolism is regular the functions of kidneys is liver, expelling excess cholesterol. It also has digestive properties, inflammatory is diuretic (not surprisingly some call it "piscialetto"), thanks to flavonoids and potassium salts, and is indicated for depurative treatments.
The dandelion in the kitchen
With his flavor slightly spicy, the dandelion is used in many preparations: from appetizers to desserts. It matches well with the vegetables, both raw and cooked.
Often, its roots and leaves, but also the flower, are used for decoctions is herbal teas. Put in the batter you can fry and eat crunchy.
The leaves they can also be stewed in the pan, only with oil and a clove of garlic, and then seasoned with lemon; they are very good additions to omelettes, in savory pies and in soups, but also in the filling of fresh pasta.
THE flowers they can be used to give more flavor to salads; some keep them in oil, or vinegar. THE buds they are ideal for preparing tasty jams or jellies.
With the roasted roots prepares the dandelion coffee, a digestive drink similar to barley or chicory coffee.
In Trentino-Alto Adige
Between April and May, in Alta Val di Non, they are held Dandelion weeks, a culinary festival entirely dedicated to this product.
A network of restaurants and hotels in the valley offer dishes based on this freshly picked flower, bringing all its flavor and properties to the table.
The event is also accompanied by other activities: excursions guided, pilgrimages and a big one party of closing.
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