Solandrian cuisine centers on simple but by no means unimaginative dishes, many of which are based on secret recipes dating back to grandmother’s era. They are characterized by their Alpine origins, and make use of dairy products still carrying the aroma of hay, the fragrance of fresh grass, and the smell of pristine mountain air. Solandrian cuisine includes many game dishes, often garnished with forest berries and health-giving herbs. You really ought to try such dishes as Strangolapreti (“Priest Chokers”), gnocchi di comede (wild mountain spinach dumplings), capellazzi or monchi (delicious pasta dishes), potato pancakes, and many different kinds of soup. And when it comes to dessert, why not try some torta di fregoloti (a kind of crumble-topping cake), carrot cake, or that all-time favorite: strudel.
Traditional Solandrian cuisine is available in numerous restaurants and hotels in the valley.
Solandrian cuisine is based on simple dishes that use secret recipes dating back to grandmother’s era.
300 g all-purpose flour
150 g butter
100 g sugar
1 tablespoon of grappa or brandy
a pinch of baking soda
1 egg yolk
1 tablespoon of honey
70 g blanched almonds
a pinch of salt
Torta di fregoloti is a typical, nourishing mountain dessert with a strong buttery flavour.
Mix the butter and sugar together until it resembles coarse crumbs, then add the egg yolk, honey, salt and grappa. Then, add the flour which has been previously sifted, the baking soda and the ground almonds. Spread the mixture in a greased baking pan, the mixture should be crumbly, and bake in a pre-heated oven at 150 degrees C for 45-50 minutes. It is recommended that you slice this cake while it is still warm, so as to avoidcrumbling.