Tag: mountain

Mountain Tigelle Recipe – Italian Cuisine – Italian Cuisine

The tigelle owe their name to the red-hot terracotta discs in the oven with which they were once cooked, stacked on top of each other, in the typical round shape. Included among the Traditional Agricultural Products (Pat) of Emilia, they are typical of the province of Modena

Ingrediants

500 g flour
60 g lard
50 g lard
40 g brewer's yeast
garlic
Rosemary
salt

Duration: 1 h

Level: Medium

Doses: 6-8 people

FOR THE TIGELLE
Knead flour with a pinch of salt, lard and yeast, dissolved in 250 g of warm water.
Work the ingredients until a homogeneous dough is obtained. Let it rise covered for about 1 hour in a warm place.
Roll it out then to 4-5 mm thick; cut the dough with a round pastry cutter of about 8 cm in diameter.
Cook discs on waffle irons greased with a little lard (alternatively, on a plate, also greased with a little lard, turning the tigelle).

TO COMPLETE
Chop lard together with a small piece of garlic and the needles of a sprig of rosemary.
Cut halve the tigelle and serve with the beaten lard inside.
To enrich you can complete with a mixture of porcini mushrooms, typical of the area, in salads and sautéed with chopped lard, and season the tigelle in the pan with mushrooms (12 will be needed).

Recipe: Davide Brovelli, Photo: Riccardo Lettieri, Styling: Beatrice Prada

Trentingrana: the mountain in the heart – Italian Cuisine

New (good) news for the "Cheese lover": the first vintage of Trentingrana Dop Aged 30 months has arrived. The long refinement enhances the intense aroma and the strong but never too savory flavor of this cheese completely natural, made only with mountain milk, salt and rennet, and processed in the traditional way in 17 dairies social networks of Trentino. A limited edition excellence, perfect for embellishing the party table or for a gourmet gift: only 2,500 shapes, destined to double over three years.

Typicality, naturalness and craftsmanship
Trentingrana is the tastiest and most genuine expression of the supply chain Trentino dairy, because half of all is destined for this fine cheese cow milk produced in this province. A quality fresh milk, which comes from 700 breeders, attentive to the well-being of their cows (mostly alpine browns), which are fed only with hay (obtained from mountain herbs and flowers) and with rigid feed GMO free, without resorting to silage. The milk is collected every day of the year and also on cheese is produced every day, but only once, combining that of morning milking to that collected the previous evening, left to rest in the dairy all night and deprived of the cream that emerged in the meantime. The origin and territoriality of Trentingrana are guaranteed by the Trentino Quality Mark, well evident on the new packaged cheese packs o grated (obtained only from whole wheels) which is sold in shops and in modern distribution. Instead, the control of the production chain is ensured by complete traceability, “From the mountain to the table", And by the rigorous controls that are carried out in all production phases.

Trentino milk, Emilian technique
The production of Trentingrana is conducted according to the rules specified in the specification of the Dop, according to a technique imported from Emilia, but each cheesemaker puts his own personal touch, in particular when the curd is broken, which must be done with mastery, at the right time and in order to obtain grains as large as those of corn. Then the curd is transferred into molds, pressed to eliminate the serum of milk and left to dry. After 48 hours the molds are ready to be placed in a solution of water and salt, in which approximately 20 days will remain. And it is only from this moment that the Trentingrana is ready to face the seasoning, which lasts from 18 to 30 months, during which it is turned and brushed, cared for and checked to verify that the refinement is proceeding properly correct. At the end of maturation, a wheel weighs about 36 kg and contains well inside 500 liters of milk. Also for this reason Trentingrana is a nutritionally noble food, rich in calcium, proteins and vitamins (in particular A and D) and naturally lactose-free.

All the flavor of the mountain
The use of mountain milk, the nutrition of cattle and the processing technique also make a difference in the mouth they give stand out at the Trentingrana perfumes herbaceous and an intense flavor with a pleasant soft base note. The intense aroma, the taste in perfect balance between flavor and sweetness, and the typical grain of his pasta make Trentingrana a ideal cheese throughout the meal. But they also make it an ingredient versatile in the kitchen, especially in fillings and fillings, quiches and savory pies. Grated gives character to the first courses dishes, like risotto and pasta, and surprises in unusual recipes, such as sweet strudel, biscuits and savory puddings.

Manuela Soressi

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5 mountain chalets in South Tyrol with restaurant service – Italian Cuisine

Between mountain chalets and tree houses, here is a selection of hotels in the mountains, easily reachable by car, which guarantee solutions for maximum privacy and security

Never like this year we wish we could travel safely and stay in close contact with nature to enjoy some serenity. The autumn and winter period is the right opportunity to admire the foliage in the mountains and experience days of well-being in facilities that have all the comforts, but which are isolated and surrounded by greenery.

Purmontes – Val Pusteria

The exclusive Purmontes, located in Mantana, a small town in the Pusteria Valley, has only 5 luxury chalets – suites, on a total area of 20,000 m², for a maximum of 20 people in total.

Each chalet, which has a living area ranging from a minimum of 80 to 130 m² and a private outdoor area ranging from 100 to 290 m², boasts a personal pool and in each suite there is also a large Jacuzzi with an original scenography: the lights next to the tub look like flames (it is a game of red LED light that is reflected in the steam, creating the illusion of having a real own fire).

Ideally, you don't even have to go out to eat… room service is available all day, just as breakfast, afternoon snacks and dinner can also be served in the comfort and privacy of your own chalet.

Each suite also has its own private dock that reaches the central lake, a small body of natural mountain water.

The Purmontes also has a private riding stable, which allows you to take your horse on vacation to explore the surroundings with him. Or trained horses are available for private riding lessons at all levels.

Chalet Salena – Valle di Casies

The Valle di Casies, in South Tyrol, is a perfect place for those who love to experience the mountains in peace, preferring long walks, snowshoeing or cross-country skiing.
Here, under the same ownership as Hotel Quelle, there are 6 brand new chalets / suites that offer tailor-made services for everyone.

Each suite is equipped with a Jacuzzi and fireplace and has dimensions starting from approximately 90m², plus outdoor spaces. The rich breakfast is always served in the room and it is possible every day to have a home catering service with typical dishes directly from the kitchen of the main hotel: stuffed crescents, pork ribs, dumplings and other South Tyrolean delicacies.

Each day, Sarah's "sweet surprise" is left in the refrigerator, a dessert created by the chef de patisserie of the Hotel Quelle, as well as the hostess.

Chalet Pföesl – New Ponente

These chalets immersed in 30 hectares of lawn and woods are a completely ecological structure. Owned by the Pföesl hotel in Nova Ponente, it is one of the few certified hotels in Europe Klimahotel , a quality seal awarded to sustainable structures that are attentive to the environment and climate protection. The green criteria of the Pföesl hotel are also present in the kitchen and spa: open-air treatments with natural products.

In 2017, the hotel also inaugurated 3 independent chalets, on the edge of the forest, as if they were real hut houses in an elevated position above Pföesl. With a contemporary South Tyrolean design, bright and completely made with the fragrant local wood, pine and larch, they are furnished with the utmost care, with the use of natural fabrics and mountain loden.

Saint Luis – Avelengo, Merano

To get to this enchanted village, you pass through a small forest where you are greeted by chalets and tree houses that are reflected on a lake, in the middle of a sunny clearing surrounded by about 40 private hectares of larch and fir forest.

From this place, set in the scenery of the Avelengo plateau overlooking Merano, it is very easy to go and discover the surrounding nature: the paths for the most beautiful excursions begin right next to the door of the chalets.

All chalets are equipped with fireplace and private sauna, while the large clubhouse with spa is located in front of the mountain lake that extends over 5800 m², here we also find areas dedicated to relaxation and catering: bars, restaurants, wine cellar and cheeses.
In an area the size of a barn, dedicated to the pool, guests can immerse themselves in the heated water and enjoy the crackling fire of the adjacent fireplace, or prefer the outdoor pool or the Jacuzzi in the middle of the pond.

Adler Lodge Ritten – Renon, Bolzano

All the quality of a five-star hotel, in a more familiar and informal environment than its peers.
Adler Lodge Ritten is a brand new complex set in a forest, consisting of independent lodges, ideal for those looking for casual and understated luxury.

It is located very close to the city of Bolzano, but in the quiet of the sunny Renon plateau, at an altitude of 1200 meters. The lodges can be reached (as well as in 30 minutes by car from the center of Bolzano) also via a cable car and a short walk in the woods.

From the large windows of the lodges you can enjoy a complete overview of the spectacular Unesco heritage of the Dolomites. Some of these are located around a picturesque mountain lake.

The kitchen, led by chef Hannes Pignater, accompanies guests throughout the day with genuine and enchanting dishes, created with fresh zero-km products. The philosophy that guides his cuisine is given by the desire to rediscover local flavors and culinary traditions, preferring ingredients from the daily Tyrolean cuisine with the use of herbs, roots, tubers and vegetables supplied by small local producers.
Even for drinks, we rely on local producers: Renon mountain apple juice and the best spirits and liqueurs of the area, as well as the wine list, full of labels from small family-run wineries that for generations have been producing among the best South Tyrolean wines.