Tag: Trentino

Trentino: gastronomic tours to do by e-bike – Italian Cuisine

Eat at kilometer zero. Indeed no: with zero calories. Because there are many kilometers of it, but in an ecological and healthy way riding an e-bike. A mountain tour that is a pleasure for the eyes and the palate

A tour that more than zero kilometer, we could call zero calories! Where you pedal a lot (but with a little help) to taste the local products

All by bike, indeed by e-bike

Is called Kilometrozero bike tour, the itinerary born in Trentino in the Comano area, also called Valle Salus thanks to its ancient spas of Roman origin, where the trend of e-bikes (mountain bikes with pedal assistance) is truly conquering everyone, even the less sporty.

Pedaling on some comfortable ones e-bike the latest generation for about 50 km you can enjoy the wonder of mountain landscapes, with very different views from each other Brenta Dolomites, to the canyons on the Limarò stream, up to the wide valleys of theComano plateau with its painted villages.

At each stage a different local product

Through a voucher that can be purchased at the APT office in Comano, you can book 4 gastronomic stages to choose from among the various proposals, for a personalized itinerary according to your tastes.

The advice is to stay overnight in a farmhouse or B&B where e-bikes are rented (such as at the Garnì Lilly) and leave the following morning for the Il Return of San Lorenzo in Banale or Locanda Fiore di Poia.
Here you can taste a platter of local cheeses and the ciuìga: the typical sausage, the Slow Food pride of the valley, which was originally a real food of the peasant tradition, made with pork processing waste and with the addition of turnips to give more volume, and then be slightly smoked. Today, to make this salami, the noblest parts of the pig are used, for an excellent product.
The ciuìga can be eaten in a seasoned version, cut into slices like a salami, or enjoyed in the "fresh" and boiled version, accompanied by boiled potatoes, strictly of the Montagnine del Lomaso variety, or from purple potatoes, also typical of the area.

Our advice is not to skip the stage from Agrilife, a farm where small fruits are grown and produced jams with original combinations such as strawberries and mint or little-known berries such as aronia are used.
But the real reason to stop here are the very docile donkeys who will welcome you, raised for donkey milk for cosmetic use.

Going through several small and charming villages, including Balbido, also called The painted country, for its murals on the facades of the houses, you reach Rango, one of the most beautiful villages in Italy and famous for its Christmas markets.
Here you can taste the exquisite Walnut pie del Bleggio at the Osteria Il Catenaccio.

The reward for this sporting day can only be a nice one ice cream made with mountain milk, at the M’Ami ice cream shop from Comano. A courageous project born from the idea of three young people who left with three cows and a small shop facing the street, and shortly after, having seen the success, they managed to create a beautiful place to taste their own ice cream.

This gastronomic bike tour can be the perfect solution to combine a bit of healthy sport with the discovery of local goodness, and what is not negligible … the balance of calories at the end of the day will be zero!

Recipe Tortel di latte, Trentino dessert – Italian Cuisine

The Trentino dessert with apples and milk, milk tortel, a hearty and enveloping recipe

Ingredients

500 g milk
200 g flour
40 g sugar
3 eggs
1 Golden apple
salt
lemon

Duration: 40 min

Level: Easy

Dose: 6 people

Jumbled up flour with sugar, a pinch of salt, eggs, milk and 1 teaspoon of grated lemon zest.
Add the apple, peeled, cored and cut into small pieces, and pour everything into a cake pan lined with parchment paper (ø 25 cm).
bake the cake at 180 ° C for 25-30 minutes. Serve it cold, completing with a little sugar.

Trentino barley soup – Italian cuisine – Italian Cuisine

Today our culinary journey through the Italian regions takes us to Trentino to discover a truly delicious soup

Who said that a good soup or soup both thing alone cold season? For what we propose today we took inspiration from Trentino Alto Adige.

There barley soup typical of Val di Non, is a tasty, but poor dish, coming from the peasant tradition. In dialect, it is called "Soup from orz" and in German "Gerstensuppe" and it is mainly served in high altitude refuges, where hordes of skiers (in winter) and sportsmen of every season ask for nothing but a tasty dish.

Do you want to find out how to cook it at home? It is really simple and the required ingredients are easy to find and very cheap. Below the original recipe, while in our gallery, some suggestion on how to make barley soup even richer.

Trentino barley soup

Ingredients

For 4 people, you need: 1 onion, 3 carrots, 1 celery stick, 2 potatoes, 100 g of smoked bacon or speck, 100 g of pearl barley, 2 l of meat broth, 1 thyme leaf, chives, to taste, butter to taste, salt and pepper to taste.

Method

Cut the vegetables into small pieces, brown the onion in the butter, then add the chopped vegetables (except the potatoes) and the barley and cook well. Add the broth and thyme and cook over low heat for about an hour. Cut the bacon into cubes and add it to the soup, together with the potatoes. Cook over low heat for another 20 minutes. Add salt and pepper to taste and enjoy!