Val Resia: garlic and kid, perfect combination

Food

9 May 2018

Food

Val Resia: garlic and kid, perfect combination

May I? So seems to ask “Rosajanski Strok” (this is its name in Val Resia) to any dish before being added. This is how it is: gentle and delicate, never intrusive, it adds harmoniously to dishes to enhance the taste and seems to dance with a crouton or a n olive oil and herb sauce; with its flowers it embellishes a plate of pasta, and it even goes into a sorbet, while with kid it is a really perfect combination. Soft also in its delicate pink colour and in small forms, the garlic of Val Resia fits into a closed fist, like the valley itself, wedged between Austria and Slovenia and reaching up into the slopes of Monte Canin, where it is produced. This geographical isolation has allowed the conservation of this precious plant biodiversity which is now a Slow Food Presidium, produced according to a strict set of regulations. Today it is highly sought after in the kitchen for its sweet and completely different taste to all the garlics I have tried. I decide to take part in an event organised by the Val Resia tourist office: all the restaurants and trattorias in the area that includes the villages of Prato di Resia, San Giorgio, Stolvizza, Oseacco, Coritis and Gniva, offer a menu with garlic specialties and kid as a main course. My choice falls on a historic inn and was a pleasant surprise on all fronts: the old walls decorated with historical photos, paeans to the “Il Pust” Carnival, the Citire (violins) hanging on the walls, the fire crackling in the hearth in the main room, and the mannequin of a woman dressed in the traditional costume and carnival hat who seems to look at the old photo of the founder of the inn, together giving strength to pass on the habits and customs of a unique valley. Apart from the garlic, I have discovered other exclusive specialities of the place such as the delicious “uosojaniza”, a soft polenta with a cream of ricotta and melted cheese, the crouton with a cream of flowers or grated garlic, the “Cjalciune”, which are very similar to the traditional Cjalcions or Carnic and Friulian ravioli but with a more rounded, more feminine shape with a generous filling of herbs, ricotta and raisins. Kid, strawberry dessert and coffee complete the incredible lunch and I do not feel guilty! I take this opportunity to follow one of the paths recommended by the Visitor Centre of the Parco delle Prealpi Giulie. Of course, I chose the “Taste Path” but you will not be spoiled for choice in the area when it comes to paths and magical places.

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Tiziana Fiorentino

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I am a cat, with many lives: a company manager, I participate in the organisation of food and wine events, I cook, I helm the boat, I do sports, travel, read, write and am curious to hear and share. I'm passionate about everything, but I will focus on my Top Passions that are Food, sport and slow tours.