♨Trentino region style from my kitchen to my terrace for lunch....♨♨♨♨

MY FRIENDS,

Trentino region is a region in the Northern part of Italy immediately under the mountains where they speck Italien and German...

they have very delicious food and wonderful wines...

 

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Here it is an example of lucy in their style served to my guests on my terrace...

perhaps the last time for this year... the cold season is coming....:

 

♨ FIRST: "Tyrolean dumplings ("Knödel")"♨

RECIPE

5 old rolls

100 g smoked speck

½ onion, chopped into small pieces

1 tbsp. butter

2 eggs

¼ ltr. milk

2 tbsp. flour

2 tbsp. parsley, chopped

salt, chives

1 ¼ ltr. beef stock

Cut the bread rolls into small cubes and put them into a bowl. Cut the speck into small pieces and add to the bowl. Heat butter and roast the chopped onion. Whisk the eggs into the milk. Add salt and parsley and pour over the bread. Leave to sit for 30 minutes. Add the flour, salt and onion – and if necessary, also some milk. Wet your hands and shape the dumpling. Put them into boiling salt water and leave for approximately 15 minutes. Serve in heated beef stock and decorate with chives. (The above amount makes eight dumplings.)

 

 

♨SECOND:♨

polenta, Dobiacco cheese and porcini mushrooms

NOTES:

"Dobiacco cheese" takes its name from the mountain area of Dobbiaco (or Toblach) in the Val Pusteria but it is also produced in other parts of Alto Adige. It has a strange parallelepiped shape that is only otherwise used in the area in and around Ragusa, in Sicily.Cheese with a mild and relatively delicate flavor. Its squared form minimizes waste when cutting. Cheese with a mild and relatively delicate flavor. Its squared form minimizes waste when cutting. Whole cow's milk, (40% FCFP), pasteurized or un-pasteurized. 11-15.4 lbs. Milk: full fat, raw or pasteurised, cow’s milk; Production method: artisan; Paste: cooked; Salting: in brine; Ripening: at least 60 days; Production period: throughout the year; Fats: 40 % F-DM; Weight: 5-7 kg; Size: base 10 x 30-40cm, h. 0 cm.; Producers: dairies from Alto Adige; Aspect and texture: yellow, compact paste with very few holes; Taste: milky and sweet;

 

 

♨ RED WINE♨: TEROLDEGO

NOTES:

Teroldego Rotaliano is a red wine-specific DOC of the Trentino-Alto Adige wine region, in northern Italy. The wines are made from 100% Teroldego grapes grown on the Campo Rotaliano – a flat, roughly triangular plain of the Adige Valley in northern Trentino.

Teroldego is a dark-skinned variety which produces deeply pigmented wines with an intensely fruity character. It is grown almost nowhere in the world outside the Adige valley, and has become something of an icon for Trentino's wine industry. Although the wines are rarely 'fine' wines, they are soft-styled and need little age to make them palatable. It is hard to see why Teroldego is not more widely planted in the region; it is more flavorful than Schiava (the most common red variety here) and less earthily tannic than Lagrein.

The Campo Rotaliano sits at the junction between the Adige Valley and that of the smaller Noce river, a minor tributary. The communes here are Mezzolombardo, Mezzocorona and the village of Grumo, belonging to the San Michele all'Adige commune.

 

 

TRY,AND....

♨ Buon appetito!! ♨

♨ bon appétit!! ♨

♨Enjoy!! ♨

 

 

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Done