Best to taste

The gastronomy of Massimeno, a small town in the heart of Val Rendena, makes the most of the goodness of its territory: potatoes, mushrooms, berries and chestnuts are the protagonists of the local cuisine. In recent years, extremely poor but exquisite dishes are returning to the fore, such as Patugol, made with potatoes, butter, onion, lard and green beans. In addition to the products of the poor cuisine, based on potatoes, mushrooms and chestnuts, in Val Rendena there are two typical products: the garlic salami and the Spressa. Salami with garlic is generally served together with Patugol, forming a delicious pairing for the palate. Stressa, on the other hand, is a semi-lean cheese, with medium or long maturation, which in the past was obtained from the residues of the processing of butter; it has very ancient origins: there are in fact testimonies dating back to the Middle Ages. The consumption of the cheese was mainly intended for peasant families. The maturation (from 2 to 6 months) makes the taste of the cheese, sweet, decisive and full-bodied.