Violino di Capra is made from the shoulder or leg of locally raised goats that graze in a semi-wild environment among pastures and woodlands, feeding on herbs and wild plants. After preparation, the meat is cured in brine and flavoured with garlic, natural spices and red wine, creating a balance of flavours rooted in tradition.
\nThe ageing process takes place slowly over several months, preferably in the traditional crotti of Valchiavenna, where the natural sorel airflow provides ideal temperature and humidity conditions.
\nThe result is a product with an intense flavour and distinctive texture, typically weighing between 1.5 and 3 kilograms.<\/p>\n
The name Violino di Capra was coined in 1930 by poet Giovanni Bertacchi, inspired by the traditional way it is sliced: held beneath the chin with one hand and cut with a knife in the other, as if it were a musical instrument being played.<\/p>\n
Served whole and sliced at the table, Violino di Capra becomes the centrepiece of any gathering, especially when shared among friends in a crotto, accompanied by a good glass of wine. Its flavour represents not only gastronomy, but also the living memory of the mountains.<\/p>\n","protected":false},"excerpt":{"rendered":"
Violino di Capra is made from the shoulder or leg of locally raised goats that graze in a semi-wild environment among pastures and woodlands, feeding on herbs and wild plants. After preparation, the meat is cured in brine and flavoured with garlic, natural spices and red wine, creating a balance of flavours rooted in tradition. […]<\/p>\n","protected":false},"featured_media":2815,"template":"","categoria-esperienze":[59,61],"categoria-territorio":[91],"class_list":["post-2814","esperienza","type-esperienza","status-publish","has-post-thumbnail","hentry","categoria-esperienze-food-and-wine-experiences","categoria-esperienze-typical-products","categoria-territorio-valle-spluga"],"acf":[],"yoast_head":"\n