Food And Products Typical Of The Alpago Valley

In the Alpago valley there is a deep culinary tradition of which restaurants and farms, often managed at household level, are the leaders

The agriculture, which is very present throughout the territory, produce valuable products that are highly sought even outside the basin.
For all the guests of our mountains, after tasting our products, it is impossible to leave without having made a stock of them.

On the territory of Alpago there are also many renowned restaurants Italian and international.

For further information and advice please do not hesitate to ask Fabio, the owner, who will advise you where you can taste the best flavors of the Alpago.

Dishes

The Lamb of the Alpago

- The Sheep, or Lamb of the Alpago is a breed of sheep typical of these areas, raised in a healthy and natural way, it is one of the most sought traditional dishes.

Its tender meat melts in your mouth, with a perfect balance of fat-lean that reflects the wholesome and rural flavor of our mountains. Throughout the territory of the dell there are numerous restaurants and farmhouses offering the lamb of the Alpago in various ways: slightly seared, stewed with herbs or spit.

The sheep of the Alpago, also, is perfect paired with the poor dishes of the local tradition: the Patora, soup of maize and legumes, the bagozia (a kind of porridge made with potatoes, maize, legumes, and even salami and bacon). The lamb of the Alpago is a Slow Food;

Photos from Renzo Farra

Dairy Products

- In our area there are many typical dairy products.

The best-known manufacturer is the Dairy Centre Cansiglio that manufactures its products only with milk of its own farm in accordance with the international standards of organic agriculture. All animals are bred exclusively with products from organic farming and in accordance with the rhythms of nature.

Products of pasture can also be found; in fact a large number of farms transform the milk directly into cheese, cottage cheese and butter. They reflect a taste of the earth of the Alpago and its mountains.

Salami of the Alpago

- The salami in our area has ancient roots tied rearing of pigs, cattle and sheep. The pristine environment and the folk wisdom have defined the unique flavor characteristic of our mountains.

The salami are prepared in the winter entirely by hand, they are 30/35 inches long and are set to mature in a ventilated place at a temperature of 10 degrees for about three months, time required to form the strong flavor typical of the tradition.

The salami of the Alpago can be enjoyed in all the locals of the basin, accompanied by a piece of bread and wine typically from Veneto.

Mame of Alpago

- It's the typical bean grown in the five municipalities of the Alpago and characterized by a thin skin and an aggressive but delicate taste that makes it ideal in combination with other foods, especially with dishes of fish.

Soft fruits

- Since the beginning of the summer and the late autumn in the Alpago you can find and taste, the tasty, healthy and fragrant berries of the Alpago such as: raspberry, blueberry, strawberry, blackberry and currant.

They are cultivated in the full respect of the environment in various small family businesses present a bit all over the territory.

From these fruits are then produced: jams, juices, syrups and cakes that make any breakfast special. Also excellent flavored liqueurs, excellent at the end of a delicious dinner, are produced.

Sciòsèlè

- The Sciòsèlè are small snails that you can pick up at sunrise or sunset when they come out to feed themselves. They are found especially on the Mts. Antander and Messer but they can be picked up throughout the whole dell.

A festival is dedicated to this dish at Lamosano, in late August, in which you can enjoy them in a large variety of recipes combined with other local products and combined with a good wine.