Among the excellent products of Belluno cuisine, you can also find some with Slow Food presidia that protect and enhance ancient products, areas and traditional processing.
Alpago lamb is a native small- to medium-sized sheep breed. Its meat is extremely tender and melts in your mouth. Taste it. You’ll appreciate its balanced flavour, which is also perfect when paired with modest traditional local dishes.
The Giàlet Bean of the Valbelluna area is still cultivated by hand. It has a very tender skin and is prepared after soaking for 12 hours and cooking for at least 40 minutes, which triples its size. Highly digestible, it has a very mild flavour. Try it in barley soup or simply boiled and eaten in salads.
Antico barley of Belluno valleys is a rustic barley variety adapted to the harsh mountain climate. Although it has a lower yield than modern varieties grown in the lowlands, its quality is excellent. Taste it in the classic traditional soup, roasted to make coffee, stone ground into flour or in local beer.
Agordino di Malga cheese wheels are irregular, weighing about 3-4 kilograms. Excellent after ageing for at least 60 days and up to eight months. This cheese is made on the mountains surrounding the Agordina valley from the milk of the Brune Alpine and Pezzate rosse cows that herders lead to mountain pastures each summer. Do you want to taste them the best way? Try them directly in the huts, surrounded by the beautiful landscapes.
