Polenta, pizzoccheri & Co. To feel in the mountains – Italian Cuisine


Pizzoccheri with pumpkin and hazelnuts

What is better in winter than enjoy the view of the snowy peaks and the heat of a crackling fireplace? The hut is charming, romantic and enveloping, the best refuge from the cold and wind, where you can bask with a good reading while sipping hot tea. Or where to take a quick break for a "bombardino" between one descent and another.

But the most awaited moment is always the lunch, in which we allow ourselves generous courses based on polenta, pizzocheri, dumplings, Fondue, deer stew, shin… you're already hungry, aren't you?

Preparing for the weekend in the mountains, we start cooking mountain recipes at home!

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Pizzoccheri, broccoli and potatoes

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Colored polenta with sausage and first salt

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Chestnut flour spätzle with artichokes and quail ragout

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Beef strips and radicchio with white polenta

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dumplings

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Venezian cuttlefish

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Traditional venison stew and creamed Gimillan potatoes

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Cod creamed in almond milk with polenta

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Pizzoccheri with casera and savoy cabbage

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Veal cheek with polenta

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Gnocchi and gorgonzola liquid polenta

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Polenta, lentils, liver mortadella

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Mixed sautéed mushrooms and polenta croutons

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Pork shanks glazed with Marsala

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Valpelline soup

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Express raclette

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Veal cheek braised in red wine

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Taragna polenta and rostisciada

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Pizzoccheri with pumpkin and hazelnuts

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