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Vallelunga, South Tyrol still to be discovered – Italian Cuisine


You say South Tyrol and you already practically say everything. Yet, in addition to the most famous and well-known destinations of this land, there are still hidden and equally spectacular corners, capable of returning that wild spirit that, at times, the rest of the region does not give. One of these is Vallelunga, in Val Venosta

You say South Tyrol and you already practically say (almost) everything. The Italian mountain par excellence (even if it does not speak Italian), beautiful to seem fake and comfortable even for the elderly and children, has always been one of the most popular holiday and relaxation destinations in our country, and in particular this year. Usable in any season and, as we said before, for all ages.

Yet, in addition to the most famous and popular destinations of this land – Val Badia, Val Gardena, Valle Isarco, Val Pusteria – there are corners remote and hidden equally spectacular, capable of restoring that wild spirit that, at times, the rest of the region does not give. One of these is definitely Vallelunga, the last outpost of Val Venosta, on the border with Austria and Switzerland, which can be reached by passing through Curon and its famous lake of Resia (the one with the bell tower that emerges from the water, so to speak). It is one of the most pristine valleys in the entire Alpine arc, immersed in a rural and peasant landscape, dotted only with small settlements, solitary churches and farms. Center for winter sports, it is an ideal place (also) for those who love walking surrounded only by the silence and the brilliant colors of these enchanting mountains. IS pure nature: beautiful, immense and lonely.

A glimpse of the Vallelunga glacier.

The village of Melago (1912 m) is the last town in Vallelunga (then there are only meadows, rocks and mountains): just to get there you will fill your eyes with wonders, but the best will come at the end, when, after passing the car park, it will stand out to you the glacier of the Palla Bianca Group. Basically, you will find yourself in front of one Windows XP background. Only more beautiful. And most importantly, true. From here – almost entirely flat, nestled between sunny pastures and, indeed, glaciers, with benches with views distributed here and there – you can walk the forest road n. 5 which descends towards the small wooden bridge over Rio Melago and, after passing a wooden gate, which proceeds to Malga Melago (1970 m), where you can properly refresh yourself before returning (the word says nothing to you dumplings?). It is 4 km in total, easy, with some steep climbs.

The more experienced, on the other hand, after Malga Melago will be able to continue along the glaciers didactic path set up in 2007 and which leads to Pio IX Refuge , literally at the end of Vallelunga, and which offers an even more exceptional view of the mountains and glaciers. The route is located at a high altitude and therefore requires some experience and a sure step.

For admire Vallelunga from above, then, there is an excursion that starts from Curon Venosta at the Resia lake, from which you follow the trail no. 5 which, through a very open larch forest, allows you to enjoy scenic views of the valley and the surrounding peaks. It passes through the Rossbödenalm (2364 m), the Pedross lake, the Valles pass (Valzerschartl, 2672 m), the southeastern ridge of Wölfelekopf, i Gschwller ponds, and then you begin to descend until you meet the Alta Via (trail no. 11), in thehigh Melago Valley. Once in Melago (with an initially somewhat steep descent, then gradually softer), you can take a bus to return to Curon Venosta. And obviously the path can also be followed in reverse.

A regatta on Lake Resia, 6 kilometers long, around the submerged bell tower of Curon Vecchia.

Widely named (and how could it be otherwise?), Lake Resia, nearby here, is the best known and busiest crossroads of Val Venosta and Trentino-Alto Adige in general, but it does not deserve a stop for this. The 15 km tour can be done on foot or by bicycle, and even running: every year the Tour of Lake ResiaReschenseelauf, particularly impressive. There cliché photo in front of the bell tower is a must, all the more after the Italian series of Netflix Curon which has recently (re) brought it to the fore. Despite the very iconic romantic image, however, tourists should remember that the history of the bell tower of this (formerly) Romanesque church it is anything but idyllic, because it is the daughter of a real one usurpation: in the aftermath of the Second World War, 150 families were forced to leave their homes and their belongings (in the face of poor compensation), to make room for the construction of the artificial lake. In the summer of 1950 the water rose and 677 hectares of land were completely submerged, however, giving posterity a landscape that has become magnet for visitors …

a territory to be discovered through its products – Italian Cuisine

a territory to be discovered through its products


Interesting gastronomic ideas in Monferrato among wines, meats, typical products and e-bike excursions

Autumn is approaching: the season of falling leaves, roasted chestnuts, mushrooms, pumpkin soup, but also the harvest and red wines. In autumn we return to organizing lunches in farmhouses in the countryside, to enjoy good food and the company of friends.

An interesting destination could be Agliano Terme, a small Piedmontese village nestled among the Monferrato vineyards, declared a World Heritage Site by Unesco. Here Barbera d’Asti reigns supreme.
Agliano Terme is among the countries with the largest area cultivated with this vine: 144 wineries, 650 hectares of vineyards in total and about 1600 inhabitants.
It is possible to organize tastings in the cellar directly from the producers. Three types of wine: Barbera d’Asti, Barbera d’Asti Superiore and Il Nizza.
To book a tasting, just go to the Barbera Agliano website and consult the complete list of producers.

And what better occasion to discover such a rich territory than a long weekend in Monferrato?
Many gastronomic products, for many a single denominator, Barbera d’Asti, a wine that is also used for the production of cured meats, pasta, desserts and signature cocktails.

Typical products and what to buy

Cured meat
Delicatessen Scam
In this historic laboratory it will be possible to buy real specialties: the culatello of Agliano, the traditional cooked salami of the Monferrato Astigiano, the drunken salami with Barbera d'Asti, the salami with truffles, lard with herbs, rolled and battened pancetta.

Fresh meat and pasta
Ponzo Butcher
There are many specialties not to be missed, such as the fassone sausage, prepared with lean meat, the raw battuta of fassone with a knife and the vitello tonnato.
Tripe in boxes, from an ancient family recipe, to be enjoyed sliced, seasoned with oil, salt and pepper.
And then agnolotti del plin, square, stuffed with meat from the butcher's shop or with various other types of filling, with different vegetables, depending on the season (artichokes, asparagus, borage, pumpkin, spinach, herbs, leeks, combined with Piedmont hazelnuts and with Raschera DOP cheese).
Tagliatelle alla Barbera, with the Barbera of the producers of Agliano in the dough.

Desserts
Renzo Pastry Bar
Paradise for gourmands, with a series of cakes and biscuits such as Baci di Agliano, Barbera cake (Barbera and chocolate among the ingredients in the dough and chocolate ganache coating), delights of Agliano with Gianduia and with rum, the Tira (sweet focaccia with raisins).

Alciati bakery
To try Carlo Alberto's bread (naturally leavened, available on Sundays and, upon reservation, other days), an ancient recipe with walnuts, anchovies and flour.
A historical anecdote: it seems that in the time of Charles Albert of Savoy this bread was used to feed the army troops in times of war.

Cocktail & Co.
La Dolce Vigna Wine Bar
Try the Barbera on the Rocks cocktail: Barbera, vodka, Cointreau, red fruit syrup and ice.

Sport & Nature

It is possible to organize excursions, trekking and e-bike routes.
Six trekking routes, developed in collaboration with the CAI of Asti, for a total of 35 km between the Unesco vineyards, interesting stages between the villages of Agliano and the cellars of the producers (on the site, in the Routes section you can download the maps) .
For those who prefer cycling, enjoyable trips to explore the area by e-bike, at a cost of 25-35 euros for half a day or 35-45 for a full day, depending on the type of bicycle. Different degrees of difficulty for excursions.
Info and contacts: Terme Bike

Where to sleep

Naturally Wine Resort, with swimming pool, surrounded by vineyards, located in a hamlet of Agliano.
La Maggiorina Case Vacanze, charming apartments in the historic center of the town, managed by Anja and Jan, a Norwegian couple who decided to settle in Agliano.
In the historic center of Agliano, La Locanda San Giacomo, a nineteenth-century residence with six rooms.
Cascina del Rosone, recently purchased by a Norwegian couple, who manage the structure (which has two apartments) and produce Barbera in amphora. Splendid location among the vineyards.
Agriturismo C’era Una Volta, in a hamlet of Agliano: produces wine (including Barbera) and beer; the restaurant offers Piedmontese cuisine upon reservation. 7 rooms available.
Agriturismo Cascina Dani, has a restaurant and some rooms available for guests; Agriturismo il Coniglio Bianco, with rooms and apartments, both located in a hamlet of Agliano.

For those who prefer to dedicate themselves to relaxation and well-being, a day at the Agliano spa.
Agliano Terme it is the seat of a thermal establishment that rises where an ancient source of salty-sulfur-magnesian water flows, the Fons Salutis, discovered in 1770. It flows at a depth of 42 meters, at a temperature of 12.8 degrees and is considered a of the most complete thermal waters in Italy, with healing properties.
Info and reservations: Terme di Agliano

Since 2014 an important appointment for the Barbera di Agliano, in collaboration with the Norwegian team of Bocuse d'Or, the Barbera Fish Festival, an event dedicated to the encounter between Barbera d’Asti and Norwegian cod. The next edition is scheduled for 8-10 October 2021.

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Salted ricotta, a dairy product to be discovered – Italian Cuisine

Salted ricotta, a dairy product to be discovered


It is tastier than the classic ricotta, it is perfect grated on a pasta dish or on a vegetable pan and can be eaten without guilt because it is less caloric than many other cheeses

It's a ricotta cheese, but does not have the classic soft consistency. IS tough and use it grated to give more flavor to different dishes typical of southern regions. The ricotta salata has the classic conical shape and is not a cheese, but a dairy product, produced from the whey which is a residue of the processing of a sheep or cow cheese, which it is heated again to 85-90 ° (hence the name).

An "annealed" dairy product

The albumins, the whey proteins, when they reach 90 °, are denatured and, separating, surface on the surface, along with the fat that did not end up in the cheese. At this point they are collected and stored in small containers and give rise to ricotta cheese, which is left to cool and then sprinkled with coarse salt. The ricotta thus treated remains to rest up to 30 days and in this way its paste hardens. Because of the salt, which accelerates a dehydration process, the ricotta can lose up to 50% of the liquids it contained.

With sheep's milk

Unlike many other products, ricotta salata is mainly prepared withsheep's milk. That of sheep is a much fatter milk than beef, but it is rich in protein: it contains almost twice as much as cow's milk. The proteins of sheep's milk have a high biological-nutritional value and are rich in antioxidants, capable of inhibiting the action of free radicals, responsible for many diseases and cell aging.

Salted ricotta in the kitchen

Used above all to season the dishes of the tradition in the southern regions, salted ricotta is actually very versatile and goes perfectly with pasta and vegetable first courses. The recipe in which this dairy product finds the ideal combination is the pasta alla norma, a cult of Sicilian cuisine, made with fried aubergines and tomatoes. But he is able to emphasize a simple dish of spaghetti with tomato sauce and basil, as well as to one savory pie with zucchini and bacon. Salted ricotta enhances the flavor of cannelloni and baked pasta if grated abundantly, and is perfect on any vegetable, sautéed or baked au gratin.

Discover in the tutorial some suggestions to bring salted ricotta to the table!

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