Recipes and specialities of Valcamonica
The characteristic recipes of the camun kitchen use typical local products in various combinations to develope a vast diversity of tastes. An example for such diversity is the chestnut which is used to many occations in kitchen. There are starters, various Pastas, side dishes, main courses and deserts made of chestnut. An exquisite example are "Casoncelli", Ravioli stuffed with meat and vegetables, served with butter and sage.
Polenta is an excellent side dish. The most exclusive main course of the valley is "Cuz", cooked goatmeat which is served in terracotta pots, freshly cooked or in wintertime salted. One desert has to be mentioned: "Spongada", made of yeast dough mixed with eggs, milk, butter, sugar and vanilla and gratinated with a sugar coat in the oven.
Destilleries are an important factor in the valley's product variety. Very acknowledged are the various sorts of Grappa as well as various types of Bitter made of mountain herbs. A traditional liquer is "Genipì", made of an extract of Arthaemisia Glacialis, a very valueable plant which grows between rocks of glaciers.
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