(String: <span id="hs_cos_wrapper_post_body" class="hs_cos_wrapper hs_cos_wrapper_meta_field hs_cos_wrapper_type_rich_text" style="" data-hs-cos-general-type="meta_field" data-hs-cos-type="rich_text" ><p style="text-align: left;">Resilient and determined to reinvent themselves and adapt, the people of Livigno have always exploited, with total respect and utmost care, their <span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">land, an inexhaustible source of genuine ingredients</span> to create tasty dishes that<br>tell the unique story of one of the most internationally appreciated Alpine delicacies..</p>
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<p>In<span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;"> Livigno</span>, there was a time when, for more than six months, the harsh winters conditioned everyday life, starting with daily activities and ending with the recipes that were offered on the tables of every home every day.<br>from daily activities to the recipes that, every day, were offered on the tables of every house in the village.<br>village. At 1816 metres, there were only a few products successfully grown in the kitchen garden, but among them was the <span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">white turnip</span>, a vitamin-rich root that vitamin-rich root that can withstand the cold mountain temperatures, the seeds of which are grown in spring - during the waning moon phase. spring - during the waning moon phase - waiting to see the fruits in autumn, ready to become stocks for the winter. This is why, over time, it has become one of the <span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">symbols of the area's cuisine a</span>nd an ingredient the basis of numerous <span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">traditional recipes</span>, which can be discovered in the bilingual photographic book<span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;"> Leina da Saor</span>, created by the <span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">Association of Livigno Chefs and Pastry Chefs</span> and published by Mondadori.</p>
<p><span style="font-family: Livigno, Arial, sans-serif;">Nothing of the turnip was ever wasted: every part could become a precious ingredient for dishes</span><span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;"><br></span><span style="font-family: Livigno, Arial, sans-serif;">loved by all, such as the dark green leaves - or</span><span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;"> röicia, </span><span style="font-family: Livigno, Arial, sans-serif;">in Livigno dialect - that have always been used to prepare</span><span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;"> inzalata da röicia, </span><span style="font-family: Livigno, Arial, sans-serif;">seasoned simply with salt, oil and vinegar. P</span><span style="font-family: Livigno, Arial, sans-serif;">repare the inzalata da röicia, seasoned simply with salt, oil and vinegar. Not only that, the people of Livigno have</span><span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;"> </span><span style="font-family: Livigno, Arial, sans-serif;">always subdivided turnips according to their size, in order to be</span><span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;"> </span><span style="font-family: Livigno, Arial, sans-serif;">able</span><span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;"> </span><span style="font-family: Livigno, Arial, sans-serif;">to consume them differently and create different culinary proposals </span><span style="font-family: Livigno, Arial, sans-serif;">different culinary proposals: the</span><span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;"> ra, </span><span style="font-family: Livigno, Arial, sans-serif;">the larger</span><span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;"> </span><span style="font-family: Livigno, Arial, sans-serif;">turnips, were eaten raw or cooked, while the pásole, the smaller ones, were left to dry in an attic.</span><span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;"><br></span><span style="font-family: Livigno, Arial, sans-serif;">were left to dry in the attic to then produce</span><span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;"> two local gastronomic delicacies: pan da carcént and lughénia da pás.<br>the lughénia da pásola</span></p>
<p><span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">Pan da carcént</span> is a simple yet tasty and substantial doughnut bread, rich in aromas, flavours and above all, of history. It is made with just a few ingredients - white flour, carry-over dough, yeast, water, salt and of course, the dried pásolas that are added to the dough, cooked and ground - is one of the most popular bakery products most popular with locals and tourists alike, and therefore made by numerous local bakeries. Among them is the <span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">Goloseria Galli</span>, a bakery and confectioner's shop at the foot of the Mottolino slope that produces pan da carcént with pásole (bread dough) at km0,<br>which are grown in their own turnip field.</p>
<p><span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">Lughénia da pásola</span>, on the other hand, is one of the most typical local sausages: a salami made from bacon, lard, white wine, garlic, pepper, nutmeg, sugar, salt and, of course, pásole, which is available in several shops, white wine, garlic, pepper, nutmeg, sugar, salt and, of course, pásola, which is available in various local typical products in the area, such as <span style="text-decoration: underline;"><span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">Beltram Happy Farm</span></span>, a family-run butcher's shop of the Federia farm that deals with the butchering and production of typical cured meats.</p>
<p>These and many other traditional recipes are not only available in the Leina da Saor - which contains 100 traditional recipes 37 revisited and over 250 photographs - but also in TAS'T - Livigno Native Food, a project curated by the<br>of the Livigno Association of Chefs and Pastry Chefs, which aims to enhance the rich gastronomic tradition.<br>In some hotels - during breakfast or during the day as a tasting - and in selected flats, there are in some hotels - during breakfast or during the day as a tasting - and in selected apartments, there are corners where guests can taste 100% Livigno and ‘made in Livigno’ products, made by local producers with high quality raw materials. local producers with high quality raw materials at km0 or completely Italian.</p>
<p>Even walking through the village streets, one can discover how the chefs of local restaurants use turnip<br>in their menus, enhancing tradition and exploiting the secrets told by farmers.<br><span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">Agostino Cusini, Chef de Cuisine at the Tagliede restaurant</span>, member of the Associazione Cuochi e Pasticceri di<br>Livigno, recounts that: ‘At one time, turnip gardens were numerous and were never watered, either because they were<br>created in special areas where the humidity was enough to nourish the soil, or because they were irrigated directly by the rains, which was enough to make this fantastic vegetable grow. A curiosity, on the other hand, is related to the large turnips: some of them, in fact, after harvesting, were stored in a cellar in the dark until the following spring when, having sprouted thanks to the moisture, they were replanted in the garden to grow their foliage, which could reach a height of 1 metre. The following autumn, this was then collected and placed in jute sacks, which were shaken and, once sieved, the seeds were obtained to continue cultivation. Another childhood memory is the unforgettable flavour it gave off when savoured still raw and grated immediately after harvesting it, right in the autumn. I now use it in my restaurant when I offer dishes off the menu. For example, I use it instead of the potato in milk soup or as a condiment for sheep or mixed boiled meat, and it is definitely the way you can find it most easily nowadays.’</p>
<p> </p>
<p>Livigno's culinary culture is one that is proudly handed down from generation to generation, to be<br>savoured at any time of day to discover the taste of Livigno's traditions.</p>
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Resilient and determined to reinvent themselves and adapt, the people of Livigno have always exploited, with total respect and utmost care, their land, an inexhaustible source of genuine ingredients to create tasty dishes that
tell the unique story of one of the most internationally appreciated Alpine delicacies..
In Livigno, there was a time when, for more than six months, the harsh winters conditioned everyday life, starting with daily activities and ending with the recipes that were offered on the tables of every home every day.
from daily activities to the recipes that, every day, were offered on the tables of every house in the village.
village. At 1816 metres, there were only a few products successfully grown in the kitchen garden, but among them was the white turnip, a vitamin-rich root that vitamin-rich root that can withstand the cold mountain temperatures, the seeds of which are grown in spring - during the waning moon phase. spring - during the waning moon phase - waiting to see the fruits in autumn, ready to become stocks for the winter. This is why, over time, it has become one of the symbols of the area's cuisine and an ingredient the basis of numerous traditional recipes, which can be discovered in the bilingual photographic book Leina da Saor, created by the Association of Livigno Chefs and Pastry Chefs and published by Mondadori.
Nothing of the turnip was ever wasted: every part could become a precious ingredient for dishes
loved by all, such as the dark green leaves - or röicia, in Livigno dialect - that have always been used to prepare inzalata da röicia, seasoned simply with salt, oil and vinegar. Prepare the inzalata da röicia, seasoned simply with salt, oil and vinegar. Not only that, the people of Livigno have always subdivided turnips according to their size, in order to be able to consume them differently and create different culinary proposals different culinary proposals: the ra, the larger turnips, were eaten raw or cooked, while the pásole, the smaller ones, were left to dry in an attic.
were left to dry in the attic to then produce two local gastronomic delicacies: pan da carcént and lughénia da pás.
the lughénia da pásola
Pan da carcént is a simple yet tasty and substantial doughnut bread, rich in aromas, flavours and above all, of history. It is made with just a few ingredients - white flour, carry-over dough, yeast, water, salt and of course, the dried pásolas that are added to the dough, cooked and ground - is one of the most popular bakery products most popular with locals and tourists alike, and therefore made by numerous local bakeries. Among them is the Goloseria Galli, a bakery and confectioner's shop at the foot of the Mottolino slope that produces pan da carcént with pásole (bread dough) at km0,
which are grown in their own turnip field.
Lughénia da pásola, on the other hand, is one of the most typical local sausages: a salami made from bacon, lard, white wine, garlic, pepper, nutmeg, sugar, salt and, of course, pásole, which is available in several shops, white wine, garlic, pepper, nutmeg, sugar, salt and, of course, pásola, which is available in various local typical products in the area, such as Beltram Happy Farm, a family-run butcher's shop of the Federia farm that deals with the butchering and production of typical cured meats.
These and many other traditional recipes are not only available in the Leina da Saor - which contains 100 traditional recipes 37 revisited and over 250 photographs - but also in TAS'T - Livigno Native Food, a project curated by the
of the Livigno Association of Chefs and Pastry Chefs, which aims to enhance the rich gastronomic tradition.
In some hotels - during breakfast or during the day as a tasting - and in selected flats, there are in some hotels - during breakfast or during the day as a tasting - and in selected apartments, there are corners where guests can taste 100% Livigno and ‘made in Livigno’ products, made by local producers with high quality raw materials. local producers with high quality raw materials at km0 or completely Italian.
Even walking through the village streets, one can discover how the chefs of local restaurants use turnip
in their menus, enhancing tradition and exploiting the secrets told by farmers.
Agostino Cusini, Chef de Cuisine at the Tagliede restaurant, member of the Associazione Cuochi e Pasticceri di
Livigno, recounts that: ‘At one time, turnip gardens were numerous and were never watered, either because they were
created in special areas where the humidity was enough to nourish the soil, or because they were irrigated directly by the rains, which was enough to make this fantastic vegetable grow. A curiosity, on the other hand, is related to the large turnips: some of them, in fact, after harvesting, were stored in a cellar in the dark until the following spring when, having sprouted thanks to the moisture, they were replanted in the garden to grow their foliage, which could reach a height of 1 metre. The following autumn, this was then collected and placed in jute sacks, which were shaken and, once sieved, the seeds were obtained to continue cultivation. Another childhood memory is the unforgettable flavour it gave off when savoured still raw and grated immediately after harvesting it, right in the autumn. I now use it in my restaurant when I offer dishes off the menu. For example, I use it instead of the potato in milk soup or as a condiment for sheep or mixed boiled meat, and it is definitely the way you can find it most easily nowadays.’
Livigno's culinary culture is one that is proudly handed down from generation to generation, to be
savoured at any time of day to discover the taste of Livigno's traditions.
