{"id":10763,"date":"2014-11-15T16:32:23","date_gmt":"2014-11-15T16:32:23","guid":{"rendered":"http:\/\/www.thesojournseries.com\/bavaria\/?p=10763"},"modified":"2017-05-10T19:58:21","modified_gmt":"2017-05-10T19:58:21","slug":"folgaria-eats","status":"publish","type":"post","link":"http:\/\/www.thesojournseries.com\/bavaria\/folgaria-eats\/","title":{"rendered":"Folgaria Eats"},"content":{"rendered":"

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Our introduction to Folgaria wouldn’t have been complete without decent Italian food. \u00a0 Used to Austrian and Bavarian Alpine restaurants (which tend to be good, but usually stick to what they do best) I often get a bit “schnitzelled” and “spatzled” out after a couple of days. \u00a0 \u00a0 \u00a0In Folgaria however, as part of a country where food is almost as important as religion, there is no fear of that happening. \u00a0Ever.<\/p>\n

The first of many enjoyable lunches was at Restaurant Da Ugo<\/a>. \u00a0Its unassuming exterior makes you think there might only be a couple of tables inside, which there probably are in the side room off the sweet little bar at the front, but the main dining room (lots of wood, lots of hearts, lots of cosiness) is at the back, and was absolutely packed to the rafters with locals. \u00a0If that’s not a good sign then I don’t know what is. \u00a0 \u00a0 If any of them managed to make it back to work after the size of their dishes of delicious home made pasta, I would be incredibly surprised – \u00a0they are generous to say to say the least. \u00a0 \u00a0When I mentioned this to our friendly waiter, he smiled and told me they were “mountain portions”… \u00a0It’s probably just as well I don’t live here.<\/p>\n

My Caramelle with scamorza, speck and sage butter was delicious, and could probably have fed a small army. \u00a0 \u00a0The Small Girl managed a vast amount of lasagne, and claimed it was the best she had ever eaten (I had a small taste, and completely agreed!). \u00a0Mr R loved his tagliatelle with a local hare ragu, and The Small Boy decided that his gnocchi con pomodoro was so amazing he was going to eat the entire lot. \u00a0Which he did – after a small interval that involved lying down and groaning a lot (out of sight of other guests thankfully) – a tactic he can well get away with at the age of 7, but that his mother sadly wouldn’t anymore.<\/p>\n

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With chestnuts in season, these took centre stage in a semi-freddo with a chestnut puree core and drenched in persimmon sauce (something else grown locally – I have never seen a persimmon tree before, they are gorgeous) . \u00a0 \u00a0Given the atmosphere, it was really easy to imagine we were in the middle of a ski lunch with snow falling thickly outside, so I accepted a home made chamomile brandy \u00a0just in case. \u00a0We loved the food, the atmosphere and the great service.<\/p>\n

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Also featuring highly on my Folgaria Eats list would have to be the rather lovely four star Folgaria Post Hotel<\/a>, where we enjoyed an evening full of traditional food given a fine dining edge. \u00a0 \u00a0The welcome we received when we turned up made us feel like old friends rather than guests, before being taken downstairs to the beautiful restaurant (another instance of traditional with a modern twist!) with typical hand-carved furniture adorned with gorgeous white and blue alpine fabric. \u00a0 Despite the fact that I am sure they entertain many families here (this is Italy after all!), this particular colour scheme had me mentally crossing off anything containing chocolate, red wine or orange juice before we had even started – all for my own sanity rather than that of the restaurant’s, the hosts are so kind I am sure any such disasters would have been swept aside with a smile.<\/p>\n

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We began with a delicious dish of polenta (a regional speciality) topped with wild mushrooms. \u00a0Thankfully I had only requested a starter for the Small People as these too were “mountain portions” and almost the size of their heads. \u00a0We however went on to sample some excellent local wines before embarking on the culinary adventure that is Bollito Misto, a classic North Italian stew consisting of several different kinds of meat, served alongside mostarda and salsa verde – quite the regional speciality. \u00a0 \u00a0I gave myself away as an interloper as I attempted to cut dainty mouthfuls, but when I looked everyone else around me was tucking in with gusto.<\/p>\n

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Yes this is blurry. No I didn’t share… #tiramisu #folgariaposthotel<\/a><\/p>\n

A photo posted by Emma (@bavariansojourn) on