ALAGNA’S RESTAURANTS AND THE WALSER CUSINE, AND NOT ONLY!
Walser cuisine is a plain cuisine, based on the ingredients of a sustained economy. Only a few typical dishes have remained over the ages. Furthermore, in the fusion of the Walser culture with that of Valsesia and the combination with tourism which has characterized the valley in the last few centuries, the attention on gastronomy has increased. Today Alagna restaurants, thanks also to the enormous work done by the hotel school G. Pastore, boasts famous restaurants, which propose typical flavours, revisited and innovative.
The union between goat, bovine and grass from mountain pastures, produce cheeses of great quality as well as exquisite typical salamis. The close proximity of the hills of Novara and Gattinara where excellent reds have been produced for centuries and have even been confused with that of the upper valley during the late Medieval period, guarantees an excellent match with the multi-prized and famous D.O.C.G Gattinara and Ghemme on modern tables.
Restaurants and pubs of worship
White flour 300g, 1 litre whole milk, Fresh cream 200 g, Salt
Whip the cream, stir in flour and milk until the mixture is quite thick but still liquid. Pour a ladle of the mixture onto one of the two hot plates of irons for miacce (need the appropriate irons previously heated and greased with lard), hold your iron on the fire. Cook the miacce on both sides and serve topped with salami, toma, melted butter or jam.
Corn flour 400g, White flour 300 gr, 3 eggs, 200 g onions, 300 g milk, 100 g salami, 100 g toma (local cheese), 100 g apples, 6 g of yeast, 50 g butter
Wash, chop and fry the onion in the butter. Mix the flour with the yeast dissolved in warm milk, melted butter, eggs and salt to obtain a mixture of medium density. Combine the onion, salami, toma and apples into small pieces. If the mixture is too thick add milk or otherwise add flour. Topple into a greased and floured baking pan and bake at 160 degrees for 30 minutes, then at 150 degrees for 10 minutes.
500 g of corn meal, 100 g of white flour, 30 g of butter, 2 l of milk
100 g of stale bread, 1 egg, toma cheese, salami, bacon
Soften the bread in a bowl with 2 cups of milk. Boil the remaining milk with a litre of salted water. Add the egg to the soaked bread, add flour and knead until the mixture becomes smooth but not too hard. Shape into balls and fill them in the right proportion of salami, toma or butter. Boil the milk mixture to the water, add the bacon cut into small pieces. Immerse raviole one at a time, being careful that they do not stick on the bottom. Simmer for about an hour (never mix after boiling because they come apart).
caso contrario aggiungere farina. Rovesciare in una teglia imburrata ed infarinata e cuocere in forno a 160° per 30 minuti, poi a 150° per altri 10 minuti.
700 g onions, 700 g diced bacon, 200 g of butter, 400 g of rye bread, 2 l of bouillon
500 g of toma
Wash and clean the onion and cut it into slices. Cut the bread into slices and place on a baking pan, sprinkle with cheese and toast in the oven. Prepare the bouillon, cook the onions in a saucepan with 100g of butter, add the fried bacon and place the mixture on the bottom of a bowl. Cover with a slice of bread and toma in layers up to fill the bowl. Pour over the bouillon and place in oven to lightly browning. Serve spraying the surface with foaming butter.
300 g beef, 300 g mutton, 300 g pork ribs, 300 g bacon, 300 g goat, 300 g carrots, 300 g turnips, 300 g potatoes, 200 g cabbage ,bay leaf and pepper
Marinate for about 15 days in salt the meat with garlic, bay leaves and salt. Boil the meat in compliance with the cooking times of each piece (meat from older animals require more cooking time). Add bay leaves, celery and pepper to flavour.
When the meat has almost reached the point of cooking time, add the carrots, turnips, cabbage and potatoes to last.
170 g white flour, 260 g honey, 1 litre of milk,, 170 g butter, 250 g red wine
Mix the flour to the melted butter. Aside boil the milk, add it to the mixture and mix as for a normal white sauce, cook 5 minutes on low heat. Remove from the heat and add the honey and wine, leave to cool.