Portale sponsorizzato da:
Albergo Diffuso Barcis
Albergo Diffuso Magredi di Vivaro
Diventa Sponsor ->
Gastronomic events, taverns, restaurants, holiday farms, mountain huts offer visitors a whole range of culinary experiences of local Valcellina products.
To taste the true flavours of the mountains, all you have to do is stop at the various restaurants in Valcellina. Fresh and native flavours will bring pleasures and good sensations to your palate.
Frico is the traditional dish of Friulian cheese cooked in a pan. Soft or crumbly, Frico includes as its main ingredients different hardnesses of cheese, potatoes, butter or oil and salt, and then turns out as a large, dense omelette This is served and can be enjoyed both as a tasty appetizer and as a delicious meal accompanied by polenta.
Seasonal mushrooms or game ragout and homemade gnocchi amplify the flavour of this first course. You can find different varieties of gnocchi, with different sauces that mark the difference, like the one with chiodini mushrooms; but also simply a seasoning with butter, sage and smoked ricotta expresses interesting tones.
Try an omelette with fresh herbs picked in the valley, such as Silene vulgaris, turioni di Pungitopo, Tarassaco, nettle tips, will make you re-evaluate the taste of a simple dish like this. There are various locals who offer on their menu a taste of this dish.
Thin strips of chamois meat, without nerves and without fat, are then hung and smoked. Result, a product that is stored for several months and always ready for consumption. Dry meat, in addition to having a wild flavor, is an excellent remedy when you are hungry in the woods or practicing sports activities.
Typical dish of winter cuisine in the mountains. It is a kind of stew with a particular way of preparing meat, typical of mountain animals such as roe deer, deer, hare, chamois and wild boar. The preparation in Salmì gives the meat more attenuating aromas and fragrances, especially for wild game. Good to taste with polenta as a side dish.
Throughout Friuli Venezia Giulia there is never a lack of grappa after a big lunch or a substantial dinner. Various types of grappa can be tasted; grappa with hay, blueberry, juniper, gentian, pine buds and other berries are the most famous.
Hai delle storie da raccontare? tradizioni da salvaguardare? i tuoi hobby da pubblicare? Scrivici a email@example.com oppure contribuisci su precisazioni riguardanti informazioni del territorio. Siamo lieti di collaborare con te!