FROM GARDA TO MT TREMALZO
Tremosine lies on an area of high land that falls sheer to the western shores of Lake Garda, with a variety of altitudes, climates, vegetation and, consequently, products. From ancient times local inhabitants have always enjoyed a very varied diet provided by Nature according to its changing seasons.
Despite the passage of time, today the flavours of lake and mountain are still the backbone of local cuisine. In Tremosine you can still enjoy time-honoured dishes made with fish from the lake: trout, whitefish, pike and carp, perfumed with herbs which grow profusely in the Mediterranean zone. Cheese and charcuterie production methods also cling to their ancient traditions: a co-operative collects milk from its members' stables and alpine pastures and transforms it into high quality cheese. Abundant flowers in the alpine pastures give the milk a particularly delicious flavour, providing a wide range of specialities for every palate: fresh and mature cheeses, yoghurt, ricotta and butter. Who could resist the cheese flavoured with grated black truffle from the local woods? The same high quality and fine flavour apply to pork products from selected meat processed according to ancient tradition, a vital ingredient of many of our local dishes.
The excellence of Garda extra-virgin olive oil is perfect for the simple, local dishes you may enjoy in Tremosine and for a more sophisticated cuisine where it enhances flavours and aromas. In autumn many delicious mushroom varieties grow among the vegetation of the high hills and mountains and in the chestnut, beech and fir woods, such as: Boletus Edulis (Cep, Porcini), Lactarius Deliciosus (Saffron Milk Cap), Cantharellus Cibarius (Chantarelle), Russula Delica (Milk-white Russula), Lepiota Procera (Parasol mushroom) and others.
Another very ancient product has recently been rediscovered in the mountain zone; the precious, rare truffle gives an incomparable flavour to any dish. Both the superior white truffle and the black variety grow in our area: the first between October and December, the latter between November and March – truly a gourmet's delight! The Tremosine hills are still the habitat of a very varied wild fauna. In the past game was a vital source of nourishment for the local population; today you can enjoy its fine flavour in many different traditional dishes.
Garda is a traditional, mature cheese made in accordance with the certifying body’s production regulations. A half-fat, semi-cooked hard cheese produced during the months of alpine grazing.
A soft cheese typical of Tremosine, to slice or grate according to its maturity. Made in the diaries on the Tremosine plateau, in the heart of the UpperGardaPark, from semi-skimmed cow’s milk. Straw-coloured pâte with almost no eyes, a slightly pronounced yet extremely pleasant flavour. Stored in wheels in temperature-controlled rooms. Ingredients: milk, live lactic cultures, rennet and salt (totally natural product with no additives or preservatives).
Fresh, filled egg pasta made from soft wheat flour and durum wheat meal. A stuffed pasta typical of the peasant cooking of the Lake Garda area in the province of Brescia on the border with Trentino Alto Adige. This handmade product consists of a thin sheet of fresh egg pasta wrapped around a delicately delicious filling. The stuffing is made according to the traditional recipe, using locally-made produce such as Formagella of Tremosine, mature Garda Tremosine and fresh cow’s-milk ricotta, all made by the Cooperativa Caseificio Alpe, a dairy co-operative of Garda di Tremosine. Our carefully-honed, time-honoured manual cooking skills and the great importance we give to ingredients means our tortelli are light, flavourful, unique. Handmade product. No preservatives or artificial colours. Cooking time: about 4 minutes.
The unique sensory profile of the oil made from olives grown around Tremosine is the result of a very happy combination of climate, soil and olive varieties typical of the area, in addition to the great care taken in the grove and at the olive mill. Most olives are brought to be pressed at the Cooperativa Agricola Possidenti Oliveti of Limone sul Garda. This co-operative presses only its members’ olives. Members may take away their oil or leave part or all of it to the co-operative. COOPERATIVA AGRICOLA POSSIDENTI OLIVETI’S IS BOUND BY THE CERTIFICATION CONTROL PLAN FOR GARDA BRESCIANO P.D.O. EXTRA VIRGIN OLIVE OIL. This plan stringently controls the oil’s production cycle, from enriching the soil using natural fertilisers to pheromone lures to trap the olive fly. Visit the olive mill at the Cooperativa Agricola Possidenti Oliveti in Via Campaldo, 2 at Limone sul Garda Monday-Friday, 4 pm – 6 pm (from April to October)
Tremosine is such a paradise of flowers that bees are kept very busy going from bloom to bloom to gather pollen. All that buzzing to and fro is a joy for food lovers, who know that excellent honey is produced in the area. Bee-keeping, which here is generally practised only as a hobby, is a tradition of the Garda riviera.
Acacia honey is the type most produced around Tremosine, a municipality located within the Upper Garda Park. Acacia honey is clear, runny, highly perfumed and very sweet; delicious spread on buttered bread for breakfast. Then there is dark multifloral honey, typical of hilly and wooded zones, and, of course, slightly darker chestnut honey whose delicately bitterish flavour makes it the ideal accompaniment to mature cheese.
Age-old traditions have always considered honey as a kind of medicine, and quite rightly so. When winter chills set in and our throat feels sore, what could be better than a cup of hot milk with a generous tablespoonful of honey stirred into it: drink before bedtime to soothe your throat and help you sleep.
All these products are availabe in:
Alpe del Garda – an agricultural co-operative