Lard with black pepper
local salami,
little onions in sweet and sour sauce
“Polenta uncia”
“Polenta”
with jugged:
hare, venison, wild boar
|
Bresaola’s roulade with caprine cheese and herbs,
“nervetti”,grilled vegetables
“Pizzoccheri”
“Polenta”
with braised beef, rabbit in “cacciatora”
sauce
|
Souced bleaks, lake fish paté, grilled “missoltini”
(dry twaite shade)
“Risotto” with perch
Lake whitefish in
butter and sage sauce
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