The newborn sisters of Fecc, Spalla and Capù, the Creste Scalvine celebrate their entry into the typical Scalve Valley menus, with an invitation to savour them during all seasons.
The ravioli, which reproduce the ridges of the magnificent mountains that enclose this valley, are prepared in the kitchens of restaurants according to a detailed specification. They will be presented by each restaurateur with a condiment that will be the signature of the chef. They are free to plunge the Creste Scalvine in a pumpkin sauce, to cover them with mushrooms, to flavour them with truffles or to surround them with...
The filling inside this fresh pasta is a fondue made from the Scalve Valley Formagella cheese, the queen of dairy products made by the Latteria Sociale in Scalve. "A point of reference for the valley’s agriculture and the primary link between agriculture and tourism in the Scalve Valley".
As was the intention of those who originally conceived the idea of the Creste Scalvine, the condiment, a free expression of the chef's genius, will nevertheless always be inspired by the season when the dish arrives on the table.
The newborn sisters of Fecc, Spalla and Capù, the Creste Scalvine celebrate their entry into the typical Scalve Valley menus, with an invitation to savour them during all seasons.
The ravioli, which reproduce the ridges of the magnificent mountains that enclose this valley, are prepared in the kitchens of restaurants according to a detailed specification. They will be presented by each restaurateur with a condiment that will be the signature of the chef. They are free to plunge the Creste Scalvine in a pumpkin sauce, to cover them with mushrooms, to flavour them with truffles or to surround them with...
The filling inside this fresh pasta is a fondue made from the Scalve Valley Formagella cheese, the queen of dairy products made by the Latteria Sociale in Scalve. "A point of reference for the valley’s agriculture and the primary link between agriculture and tourism in the Scalve Valley".
As was the intention of those who originally conceived the idea of the Creste Scalvine, the condiment, a free expression of the chef's genius, will nevertheless always be inspired by the season when the dish arrives on the table.
The Creste Scalvine can be enjoyed in all seasons and for this reason they are served with different condiments.
The shape of these "ravioli" recalls the ridges of the mountains that surround the Scalve Valley.
