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Pinzolo - Photo (c)
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Pinzolo-Val Rendena Gastronomy
Dinner’s ready!
Conoisseurs appreciate Pinzolo and Val Rendena (Rendena
valley) for their local cuisine. Some local recepies have
become more precious with the passing of time and some
local dishes are particularly tasty since they combine
excellent cuisine with tradition and local natural
products.
Eating is a passion!
In addition to classical dishes which include polenta
(corn pudding), strangolapreti (small spinach dumplings),
carne salada (raw salted meat), speck (smoked raw ham) and
all kinds of salumi (dressed pork products), cheese and
game, strudel and carrot cakes, fregoloti shortcrust
pastry, wines and grappa, dishes with strange names, such
as spaetzli (kind of dumplings) and canederli (dumplings
of bread with pork boiled in meat soup), there are other
original specialties like the old strinadina: slices of
toasted bread with butter, sprinkled with sugar and wine,
or a series of dishes prepared with typical local products
and ingredients: small fruits, berries, mushrooms,
quinces, cornelian cherries, game and sea trouts, season
herbs, such as radicchio dell’orso, a kind of bitter herb
growing at 2,000 meters on the edge of snowfields and
preserved in vinegar with sugar.
Pinzolo summer sports...
>>> | Pinzolo winter sports... >>>
more on Pinzolo and Val Rendena... >>>
Courtesy of the
APT Madonna di Campiglio
(c) 1997-2008 E. Massetti
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