"Qualità Parco" Products: nature on the table
The pristine environment, the many opportunities to practice sports and have fun, the comforts of a modern structure with a relaxation area and gym, the ski slopes just a few dozen meters away: all this is worth a lot, of course, but to guarantee you the best possible stay, something more is needed. A superlative holiday experience is born first of all at the table. For this reason, we have chosen to pay particular attention to the ingredients we use for our breakfasts and in our restaurant menu. We try to choose only zero-kilometer products, which are born a short distance from here and can boast the "Qualità Parco" brand, a title that certifies their authenticity and sustainability. Let's see a few examples.
Melinda Apples, from the heart of the Noce valleys
We begin this gastronomic journey with one of the most famous fruits of Trentino. We are talking about apples, in particular those produced by the Melinda consortium. The goodness of Melinda apples is born in the orchards of the Non and Sole valleys, thanks to the work of over 4,000 farming families. Over time, the Melinda range has expanded and today includes cherries, strawberries, berries, and processed products.
Storo Flour, authentically genuine
The second stop on this journey takes us to Storo, in the Giudicarie valleys. There, Storo yellow flour is produced, used to cook the homonymous polenta. Storo flour is obtained from the grinding of "Marano" wheat and possesses organoleptic characteristics that make it particularly digestible. Also for this reason, as well as for its unmistakable taste, we have chosen it for many of our recipes.
Ciuìga del Banale, like our grandparents used to make it
Let's move slightly further north, to San Lorenzo in Banale, to discover one of the most famous Trentino cured meats. It is the Ciuìga del Banale, a sausage made with pork and boiled turnips. It seems it was invented in the nineteenth century, when meat was a luxury item in these parts. For this reason, it was long considered a "poor" cured meat. Today, however, it is a highly sought-after product and is also a Slow Food presidium.
Bleggio Walnut, from the tree to the table
And a Slow Food presidium is also the Bleggio walnut (or "bleggiana"). It is a small fruit, but with a sweet and spicy flavor. The trees that produce it grow in the Giudicarie Esteriori and in particular in the areas of Bleggio, Banale, and Lomaso. The Bleggio walnut is used for many preparations: bread, cakes and biscuits, but also oil and nocino, a liqueur widespread in some areas of northern Italy.
Val Rendena Cured Meats, mountain flavor
We return to Val Rendena to talk about mountain cured meats. The valley we are in is famous for the high quality of its sausages. Traditional recipes meet modern technologies to give life to products that the whole world envies us. For example, rolled pancetta, a delicacy obtained with trimmed, salted, and artisanally processed pork. A sweet and delicate product, excellent for appetizers, platters, and snacks.
Malga Ritort Cheeses
Greatly loved by locals, but also by the many tourists who flock to these areas in every season, are also the cheeses, especially those produced with milk from cows and goats taken to the mountain pastures. We often buy from Malga Ritort in Madonna di Campiglio. The La Regina Agricultural Farm, which manages the mountain hut, is also an educational farm and artisanal dairy, with the sale of cheeses, butter, and other typical products.
