the traditional cuisine of the Dolomites, mezzelune stuffed with speck e patatoes.
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Home-made tomato sauce of the butcher's shop Villgrater, refines with mince and fresh herbs, simply warm up and give about the cooked noodles (spaghetti, penne or any noodle kind). After opening put in refrigerator and use up within less days.
Pulpy tomatoes and Sicilian black olives, according to the traditional recipe. Tomato puree (88%) black olives (2,5%), capers (1,9%), extra virgin olive oil (1,7%), onions, sugar, salt, sunflower seed oil, basil, garlic, hot pepper.
Polenta with cheese - gastronomic speciality on the basis of cornmeal and additions. cook for 4 minutes and the dish is ready.
ALPESTRE is a plesant tasting aromatic liquor with invigorating and relaxing properties; a precious liquor, absolutely natural, to enjoy anytime of the day:
