In Italian cooking the flavours that arise from ingredients shape the way the dish tastes and feels. The ingredients that go into the making of Brembana Valley are found here.
Carona is a charming village with a long-standing reputation for its exceptional potatoes. These were once praised in the first Italian Gastronomic Guide by the Touring Club for being “floury and long-lasting.” Today, the village is reviving this precious crop, bringing back a piece of its culinary heritage.
But that’s not all. This recipe also includes paruch, a wild spinach known as good Enrico's herb. It grows only in the mountain pastures of the Brembana Valley, at altitudes between 1000 and 2000 meters. Imagine hiking through those scenic heights and picking this fresh, wild spinach for your meal!
Saffron, once worth its weight in gold, has journeyed through centuries as both a treasure of ancient trade and a crown jewel of modern cuisine, now grows on the wild slopes of Brembana Valley. In recent years, farmers in the valley have breathed new life into the cultivation of this vibrant and aromatic spice. You can see them fluttering in the wind yourself!
Recipe: Carona potato gnocchi with paruch and saffron fondue.
- ½ kg of mashed potatoes
- 90 g of Parmesan cheese
- 110 g of white flour
- Paruch (wild spinach)
You start by blending together creamy mashed potatoes, flour, and Parmesan, creating a smooth, rich dough. At the heart of it, you add paruch, which has been lightly boiled, chopped, and mixed with egg yolks. Knead until perfect, shaping it into delicate gnocchi.
As they cook in boiling water, prepare a luscious fondue using milk, Parmesan, and the valley’s very own saffron. The result is a dish that’s not just a meal, but a journey through Carona’s history, culture, and landscapes.
A visit to Carona is about savoring the unique tastes and experiences that can only be found in the Brembana Valley. Come and discover the flavors, and you’ll leave with memories to last a lifetime.
Italian