The Recipe for "Zuppa di Trisa"

To promote increasingly sustainable tourism, also from a food and wine perspective, we put in all our effort. In this case, we asked our Chef to create typical local dishes capable of transmitting the history, culture, and traditions of the Dolomiti di Brenta to you in a single bite. Here is the recipe for "Zuppa di Trisa", as we have renamed it here at Hotel Alpina.

Do you know what a trisa is?

The "Trisa" is the dialect name for the ladle commonly used in our area to stir polenta. It is a wooden utensil about 60 cm long made of wood, with a shape similar to a baseball bat, rough and unpainted, used to stir polenta in the pot.

Dose for 1 liter of soup.

Ingredients:
• 600 ml of semi-skimmed milk
• 400 ml of water
• 90 g of Storo polenta flour
• 1 pinch of salt
• A bit of melted butter

Method

Put the milk and water in a pan, add the salt, and bring to a boil. When the liquid boils, slowly introduce the flour, stirring with a whisk. Once the liquid comes back to a boil, let it cook over low heat for about 30 minutes, stirring with the whisk from time to time to prevent the product from lumping. During the low-heat cooking, add the melted butter. Check that the liquid does not thicken too much. At the end of cooking, pour boiling hot into plates and do not add parmesan cheese.
Have you ever tasted it? We await you at Hotel Alpina to enjoy it together with us!