​Our Recipes

​Whip the egg whites with a little salt and sugar until stiff. In another bowl, combine the egg yolk with the flour, grappa and cinnamon and pour in the milk gradually, stirring constantly. When the mixture is thick, add the egg whites, stirring from top to bottom, add the apples previously cut into thin slices and the raisins. Heat a non-stick pan with a little butter and pour the mixture. Let it cook as if it were an omelette, when it is time to turn it, break the omelette into coarse pieces. Serve with icing sugar and cranberry jam.

​Prepare a meat broth, heat the water and vegetables over high heat in a large, tall pot. When the water boils, add the meat, bone and bay leaf. Cook over medium heat for at least two hours, stirring occasionally. Meanwhile, boil the potatoes in plenty of water with a handful of salt. Once cooked, peel the potatoes, cut the onion into julienne strips, toast the potatoes in a saucepan (preferably an iron one) with a little olive oil and butter. Halfway through cooking, add the onions. Once the meat is cooked, cut it into medium-sized slices, add it to the onions and potatoes with a bay leaf. Wet with a little cooking broth, previously filtered. When the ingredients are blended, make it slightly juicy by helping with the broth.

​Rinse the char fillets and dry them lightly with a little paper towel. Meanwhile, cut the beetroot into medium-sized cubes, put them in a bowl with the fresh garlic cut into thin slices, coarsely chopped fresh mint and olive oil, mix well and leave to rest. Bring a flat saucepan to a very high temperature and brown the char fillets with a little butter, first on the skin side and then on the other. Once cooked, season with salt and sprinkle with a little thyme.

​Put the soy milk in a bowl with the salt, mustard and squeezed lemon without seeds. Start mixing vigorously with a whisk, and when the ingredients are well blended and the salt dissolved, slowly add the oil slowly, continuing to mix until the mixture is thick. Leave to rest in the refrigerator, in the meantime wash and peel the apples, remove the stone and cut them into medium-sized cubes. Once cut, place them in a bowl with the juice of the remaining half a lemon so that the apple does not oxidize. Proceed by washing and cutting the celery into small pieces, drain the apples from the lemon juice and add the apples to the celery in a new saucepan. Add salt, a sprinkle of black pepper, and the mayonnaise a spoonful at a time, always mixing from top to bottom. While you leave it to rest at room temperature, cut the speck into thin strips and pass it over in a very hot flat saucepan. Once the speck is crispy, remove it from the heat and add it to the salad without stirring.

​Peel the onion and cut it in half.
Wash the carrot, courgette and tomato, and put them in a deep saucepan with salt, chilli pepper, bay leaf and previously peeled and crushed garlic. Add plenty of cold water and put on high heat. Boil for 20 minutes. Cut the rye bread (puccia) into small cubes. In a medium-height saucepan, brown the leek, cut into thin julienne strips, in olive oil over high heat. Lower the heat when the leek is golden and add the bread cubes, a little freshly ground pepper and a pinch of salt. Stir with a wooden spoon, add a little more oil and leave to brown for 5 minutes. Add the broth, previously filtered in a sieve, up to half the pot, bring to a boil, cook over medium heat until the bread becomes a cream, check for salt.

​Wash the potatoes and cook in their skins in plenty of water with a handful of salt. When they are cooked, cool them and peel them, mash the potatoes on the table and put them in a fountain. In the centre, add the yolk, two coffee spoons of turmeric powder, and a little flour. compact and homogeneous compound. Let it rest covered with a cloth for at least 20 minutes, in the meantime prepare the puzzone di moena cut into cubes no larger than a peanut. Take a part of the dough and work it with both hands to create a ball, insert two or three cubes of puzzone inside and continue to work with the help of a little flour, until you are sure that the cheese is internal. Cook the dumplings in plenty of salted water.
The water should boil for about 10/15 minutes, meanwhile melt the butter in a saucepan over medium heat. Drain the dumplings, put them on a plate, pour over the hot butter and a handful of hemp seeds.