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Autumn Symphonies
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 Mushrooms and truffles.
In the wide woods of this area, from the summertime to November, it is possible to find mushrooms (the sublime ceps, the French mushrooms, the chantarelles, the parasol mushrooms...) which are used to prepare sauces, omelettes, fries, or are put uncooked into salads. The Autumn is the season of the incredibly appetizing truffles: the white truffle is cut into very thin slices and sprinkled on several dishes - to obtain a real ecstasy, as D’Annunzio said - and to enhance their taste. The black truffle is suitable also for cooking.
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 Chestnuts: the poor people’s bread.
In the chestnut woods of Mount Comèro you can still find this energy-giving natural food, which has been for centuries the main staple of the poor during the wintertime.
Chestnuts can be eaten in many different ways: when they are fresh, they are roasted (and called bruciate or brigie) or are boiled in lightly salty water with some bay leaves (and called ballotte, munde and castroni) and they go well with some kinds of game or to prepare fillings or sweets (tortelli dolci)...
The early chestnuts, the so-called pistolese, are dried, peeled and used to prepare soups (they are boiled with salt and bay leaves until a thick stock is obtained), or they can be ground to obtain the traditional sweet flour used to prepare migliaccio and polenta (the latter is then cut into pieces to be eaten alone or spread with raviggiolo, or minced bacon fat or cheese).
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 Mount Còmero: a “cupboard” always full of food.
Mount Còmero is a sort of “cupboard” where food can always be found. Its woods produce chestnuts, mushrooms, blueberries, raspberries, blackberries and its pastures guarantee good meat (veal and lamb) and good milk, as well as large quantities of herbs.
Many fields have been abandoned and are now repopulated by many wild boars, roe deers, fallow deers and deers: a selective hunting is necessary to keep these species under control and it brings on the tables the strong taste of their meat
A real “network” of restaurants rises on the fertile slopes of Mount Comèro, from San Piero in Bagno to Valgianna, Acquapartita and Selvapiana, and it properly exploits the products offered by nature. The lovers of mushrooms, truffles, game, chestnuts, go regularly to these restaurants that offer fresh meat and sausages, produced by themselves in the total respect of tradition and genuineness, and in harmony with the surrounding welcoming landscape.
Click on the right column links and you’ll get a “virtual” idea of our recipes - the most typical and best ones - but remember that the original version, with its taste and flavours, can be really found only in our restaurants.
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First Courses
Basotti
Tortelli filled with potatoes, with butter and sage
Tagliatelle with hare
Cannelloni with ceps
Ceps soup
Main Courses
Little birds roasted on the spit and jugged
Lamb fricassee
Lamb scottiglia (lamb stew)
Roe deer diced meat casserole
Single Dishes
Tortelli on the slab
Wheat flour migliaccio (pastry) with “formaggio di fossa”
Sweets
Focaccia (flat cake)
Sweet Schiaccina
Chestnut cake
Castagnole alla ricotta
Sweet tortelli of chestnut flour |
