The region’s harsh winters and rugged terrain meant nothing was wasted – so preservation methods of all kinds are in regular use, from pickling, smoking and fermenting to finding uses for stale bread in the canaderli. It’s the reason for the region’s signature smoked ham product, speck. Similarly, traditionally pasta was made from all kinds of ingredients, from chestnuts to whole wheat – the bran was too precious to be refined away. Food waste may be trending now, but it’s been in fashion in Trentino for centuries!
Brooklyn’s al di la restaurant features a number of regional dishes from across the Northern Italian region, but their Casunziei is pulled straight from the Dolomite mountain region. It’s a beautiful yet simple filled pasta with beets, ricotta and a surprising addition of poppy seeds.
This dish from Barilla Chef Lorenzo Boni highlights the cow’s milk in the cream and cheese that is typical of the region. The mushrooms are also a local favorite, and provide an ideal pairing with the whole grain pasta, with earthy, nutty, umami flavor notes to complement the natural flavor contributions of the pasta.