Great welcome, marvellous traditional fare made with local produce. Quality Valtellina wines. Here’s how one of the most popular dishes comes about: Venison Stew (Serves 4) Ingredients 500gm lean venison, 1 carrot, 2 cloves,
1 celery stick, 1 onion, 1 clove of garlic, 2 juniper berries,
1 bay leaf, 1 pinch of cinnamon,
whole peppercorns, salt and oil,
1 litre of red Valtellina wine (Sassella or Inferno) Preparation method leave everything to marinate for 24 hours in a covered pot. Cook on a low light for a couple
of hours. Remove the meat and stir the remaining contents well. Replace the pieces of
meat having covered them in white floor. Resume cooking for 15 minutes and serve.
Contacts
Ristorante La Genzianella
23021 - Campodolcino
Via Fraciscio, 95
T 0343 50154
M 348 2660398
F 0343 50017
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