VAL DI SOLE | TRENTINO | The new winter magazine | Oh Sole mio

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MOUNTAIN TOWNSThe valley is home to 14 municipalities,including Pejo and Rabbi in theside valleys. The total length of the valleyfrom Passo Tonale up to the intersectionwith Val di Non is 40km. Besides star-studdedspa hotels, Val di Sole provides accomodationfor guests in rooms or apartments, agritourisms,bed & breakfasts, camping sites and mountain huts.The area is known for the warm hospitality extendedby the locals.HOSPITALITY3Idyllic villages andfriendly hosts …OH Sole MIO | 32
CULINARY DELIGHTSCULINARYDELIGHTSAMAZING FOOD 3Simple, natural, and – above all – unbelievably delectable:this is probably the best description of Valdi Sole’s cuisine.All dishes are closely linked with fragrant hay, coupledwith fresh mountain herbs and wild berries, andare deeply bonded with the region and the treasuresit has to offer.Cheese is an indispensable ingredient in traditionalcuisine. Casolét, for example, a delicious local cheese,which has been awarded the renowned Slow Foodcertification, is available in Val di Sole from localcheese producers and the two major cheese dairies inthe valley. Cold meats such as smoked bacon or “Luganega”,a pork sausage, are amongst the typical productswhich are still manufactured by hand in manyplaces in Val di Sole. Berries, mountain honey andaromatic herbs which infuse the simple, healthful andtasty regional dishes with flavour are also an integralpart of Val di Sole cuisine.Our tip: In the restaurants, agritourisms and “osterias”in the valley, the menus include traditional dishessuch as “Tortei di patate” (potato pancakes), “gnocchi”with mountain herbs, dumplings, wild game withpolenta and mushrooms or barley soup. In short: theultimate in culinary delights.A RECIPE TO PREPARE BACK HOMEBUCKWHEAT DUMPLINGS WITH CASOLÉTCut the bread into small chunks and mix with the warm milk,eggs, parsley, salt and nutmeg.Finely chop the onions and sauté in butter. Add the breadmixture and leave to soak for approx. 30 mins.Now add the buckwheat flour and shape the mixture into dumplings.Press a piece of Casolét into the heart of each dumpling.Cook in salted water for 15 mins and serve with gratedparmesan and melted sage butter.Enjoy your meal!Ingredients for 4:150g stale bread100ml milk2 eggs30g butter75g buckwheat flour1 white onion80g Casolét cheese80g Trentino parmesan cheesesage butter, parsleysalt and nutmeg33 | OH Sole MIO
Page 1 and 2: WINTER SEASON 2015/16OH S ole MIOWI
Page 3 and 4: Breathtaking landscapes, perfect sn
Page 5 and 6: CONTENTS26 | SNOW MUCH FUN FOR KIDS
Page 7 and 8: HOW TO ARRIVEOFF OF A TRAINAND ONTO
Page 9 and 10: FOLGARIDA MARILLEVAA great ski area
Page 11 and 12: FOLGARIDA MARILLEVAFun 3The last st
Page 13 and 14: FAMILY PARKWELCOMEFAMILY!13 | OH So
Page 15 and 16: PONTEDILEGNO TONALEF R E E D O M 3T
Page 17 and 18: ALPINE SKIINGA vertical drop of mor
Page 19 and 20: NEW PRESENA CABLE LIFTCASOLACHAIRLI
Page 21 and 22: PEJO3.000 mIn harmonywith nature
Page 23 and 24: Pejo Thermal Spa CentreNATURERELLNE
Page 25 and 26: SKI AND SNOWBOARD SCHOOLSvaldisole.
Page 27 and 28: CHILDRENWhile mum and dad race down
Page 29 and 30: SNOWSHOE HIKINGWINTRY WALKSSNOWSHOE
Page 31: SPECIAL VACATIONSTURBOHOLIDAYJanuar
Page 35 and 36: PANORAMIC MAPL L OC. ADAMELLO3554 m

VAL DI SOLE | TRENTINO | The new winter magazine | Oh Sole mio

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