A GASTRONOMIC JOURNEY OF THE TEMPTING DELICACIES OF THE CADORE

In the Cadore region, quality and genuine produce are the principle ingredients for every gastronomic recipe. On the plate, tradition is married to the pleasures of taste and simplicity. Polenta, potatoes, beans, mushrooms and the fresh herbs of the mountains are the ingredients that most often accompany dishes based on wild game or delicious vegetarian pies.

First course offers a wide selection of canederli (local dumplings), gnocchi, casunziei (filled pasta), and soups. Everyone can be prepared by recipes that offer personality, taste and enjoyment for the eyes, nose and palate.

Amongst the many main courses are those based on game, but also may include speck (smoked ham), prosciutto (Parma ham), and the excellent cheeses from the Alpine dairy. Unique flavours that conquer for their intensity.

Sweets see the triumph of apples deliciously sublime amongst strudel, fritters and semolina cake.

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