Spronelle di castagne con radicchio e melograno
Chestnut-flour Spronelle (handmade, irregular tagliatelle) with radicchio salad, Speck smoked ham, Gorgonzola blue cheese and pomegranate seeds.
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Tortelloni della Lanterna
Tortelloni (Fresh pasta filled with ricotta cheese and steamed nettle) serevd with a delicate sauce of Pistachio nuts and Balsamic vinegar.
Read MoreBorlengo
The “Borlengo” (“burlàng” or “burleng” if you prefer the local dialect) is an extremely traditional local food. It looks like a crumbly sheet of tissue paper, and it’s be prepared cooking a liquid batter called “colla” (“glue”) into a very large tin-plated copper pan. It’s usually flavored with a few drops of liquefied lard, rosemary, garlic, and gratet Parmesan cheese.
Read MoreGnocco Fritto
Gnocco Fritto is basically a basket of dough squares that are fried into oil and lard, where they swell to become puffy and crispy. It is quite common to have it as an appetizer or a starter, but increasing the quantity it can serve for lunch (it usually goes with Tigelle, its natural companion). It is commonly served with cold cuts and soft cheese, but also with Nutella or jams.
Read MoreCrescentine (“Tigelle”)
Tigelle are the quintessential local food: they are a disc-shaped bread, about the size and shape of an English muffin. Once baked on their griddle, tigelle have a soft center, and a crisp crust. To be eaten, they are split open with a knife, then filled in a variety of ways (cold cuts, cheese, jams, and the traditional rosemary-and-garlic-flavored lard).
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