62 Cooking in Val Gardena comes in many shapes and forms: Alpine or Mediterranean, exclusive or rustic, light or hearty. From finger food to Michelin restaurants, Val Gardena will have you head-over-heels in love with the region in the simplest way possible: after all, the way to a person’s heart is through their stomach. A gourmet’s paradise and good, hearty mountain food Ingredients for 12 dumplings: - ca. 200 ml of milk - 300 g stale bread Salt, pepper and nutmeg - 50 g of spinach 1 spoon of oil - chives ev. 1 spoon of flour - Garlic and onion - 2 eggs Preparation: Cut the stale bread into nuts or rolls, we pass the raw spinach in the mixer and add milk, onion, garlic and eggs. At this compound we add salt, pepper, oil and nutmeg. Mix the dough. Form the dumpling with wet hands, pressing the dough well. Cook for approx. twenty minutes in salt water. Removed from the cooking broth, sprinkle it with parmesan cheese and melted butter. Recipe for the ‘Bales da ula vërda’ - Spinach dumplings Bon apetit! GASTRONOMY
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