Flavors at High Altitude: Discover Typical Mountain Products from Northern and Southern Italy

Blueberries, Blackberries, Raspberries and Strawberries: Mountain Fruits Rich in Flavor

Small and red, mountain fruits such as blueberries, wild blackberries, raspberries and strawberries grown at high altitudes beautify recipes and the skin of those who enjoy them-because they are so rich in anthocyanins, the “anti-aging” of nutrition. Used to adorn typical desserts in Tyrolean bakeries, or in contemporary recipes such as raspberry ice cream with rosemary, sour cream and pumpkin seed oil invented by young chef Philipp Fallmerayer, patron of Brix 0.1 in Brixen/Bressanone, an urban, cosmopolitan, mountain foodparc.

Tasty mountain-harvested cranberries, rich in anthocyanins and health benefits

Mountain strawberries, like those grown in the pristine alpine silence of Val Martello, are to be tasted at least once in a lifetime. In June, the Strawberry Festival is celebrated in Martello, heartland of the Stelvio National Park, with giant cake and strawberry dumplings.

Alpine Cheeses and Dairy Products of Italy: The Caprino of Carnia

Mountain pasture cheeses and milks are one of the treasures of the Italian mountains. Prominent among these is Caprino della Carnia, from selected goats such as the Camosciata, fed free-range in foothill and mountain areas of the province of Udine.

Caprino della Carnia has a firm rind and a crumbly white paste. It pairs perfectly with chestnut flour bread from the Tuscan-Emilian Apennines and, in the more seasoned version, with rhododendron honey.

Storo’s Yellow Flour: The ingredient for Mountain Polenta.

Storo yellow flour, produced in the province of Trento, is the ideal ingredient for making mountain polenta, full-bodied but very digestible dishes. It is derived from Marano wheat that, dried by dry mountain winds, is ground in the Storo mill. Mountain polenta can be enjoyed in different variations, such as carbonera, macafana or concia.

Rododendro Honey: The Rare and Refined High Mountain Honey

photo by The Honeyland magazine

Rhododendron honey, along with mountain wildflower and fir honeydew, is one of three high mountain honeys that are Slow Food presidia. Rare, refined and very white, it is a product of excellence for lovers of high altitude flavors. One of the most appreciated is that of Brezzo, harvested in the Upper Maira Valley in the Cuneo area.

Mountain Wines: The “700” of Sicilia, the Surprise of Bubbles

The wine sector also has surprises in store for those who love the flavors of high altitudes. At the Ficuzza estate, 700 meters above sea level between Palermo and Trapani and in the town of Corleone, the Cusumano brothers grow Insolia and Chardonnay to produce “700,” mountain bubbles with Metodo Classico Brut.

Tubre in Val Venosta/Vinschgau, Alto Adige Photo by Rcva-Shutterstock

Follow the route from north to south to discover the most representative typical products of the Italian mountains, from the Dolomites via the Apennines to the heart of Sardinia. Enjoy your journey and bon appetit!