The mountain of flavours

The mountain of flavours
Trentino-Alto Adige
Magazine: August 2007

The Valle del Chiese is one of Trentino’s best hidden secrets, tucked away between the snowy peaks of the Adamello Brenta Park and the sun drenched beaches of the lago di Idro. A varied landscape, poised between the two contrasting worlds of Germany and Italy, between valleys and alpine paths, between the traces of an ancient history and meandering green pastures. In summertime these fi elds transform into a riot of colour, with hundreds of species of wild fl owers and fauna. With the local herbs, tasteful regional dishes are prepared: dandelion (Taraxacum offi cinale) risotto, wild asparagus (Aruncus dioicus) combined with boiled eggs and roast rump of pork, while sambuco fl owers (Sambucus nigra) are dipped in sweet batter for a mouth-watering dessert. Tender nettle tips are used for a unique gnocchi speciality, based on day-old bread, milk eggs and breadcrumbs.

At table
 Polenta carbonera is a true bomb of calories prepared with Storo fl our, cooked in a cauldron and dressed with fried onions, soft fresh salami, and cubes of Trentingrana and Spressa cheeses. Stefano Losa’s polenta is a mouth-watering dream. At the Restaurant Bozo it is carefully prepared in a copper cauldron over a wooden fi re. First he cooks the potatoes and then adds the Storo fl our carefully mixing with a trisa (wooden spoon). At the last minute smoked bacon and cheese are tossed in. This too is a hearty snack, perfect for recuperating energy after a mountain climb. “El Calderon de Roncon” are a group who appreciate and promotethe gastronomic traditions of the polenta from Stora. For more than 15 years they have been preparing enormous copper cauldrons of polenta for up to a hundred people for village fairs and harvest festivals. On Sunday the 8th of July they will attempt to enter the Guinness Book Of Records by making a polenta carbonera with 3333 portions. Last but not least, with the precious “Nostrano” fl our Fernando Pizzini, Storo’s local baker will prepare bread and biscuits, while the long-standing Gelateria Centrale will provide an excellent ice cream.