Newborn sisters of Fecc, Spalla and Capù, Creste Scalvine see their entry into the typical menus of the Scalve Valley celebrated with an invitation to tasting throughout the seasons.
The raviolo, which reproduces the ridges of the magnificent mountains that enclose this valley, prepared in restaurant kitchens according to a specific specification, will be presented by each restaurateur with a condiment that will be the signature of the chef, free to dip the Creste Scalvine in a pumpkin sauce, cover them with mushrooms, scent them with truffles or surround them with…
The filling enclosed in this fresh pasta, is a fondue of Formagella di Scalve, the queen of dairy products from the Latteria Sociale di Scalve, “a reference point for valley agriculture and a primary hub of the agriculture-tourism relationship in Val di Scalve.”
As was the intention of those who originally conceived the idea for Creste Scalvine, the seasoning, a free expression of the chef’s genius, will nevertheless always be inspired by the season in which the dish comes to the table.