Tremosine lies on an area of high land that falls sheer to the western shores of Lake Garda, with a variety of altitudes, climates, vegetation and, consequently, products.
From ancient times local inhabitants have always enjoyed a very varied diet provided by Nature according to its changing seasons. Despite the passage of time, today the flavours of lake and mountain are still the backbone of local cuisine.
In Tremosine you can still enjoy time-honoured dishes made with fish from the lake: trout, whitefish, pike and carp, perfumed with herbs which grow profusely in the Mediterranean zone. Cheese and charcuterie production methods also cling to their ancient traditions: a co-operative collects milk from its members' stables and alpine pastures and transforms it into high quality cheese.
Abundant flowers in the alpine pastures give the milk a particularly delicious flavour, providing a wide range of specialities for every palate: fresh and mature cheeses, yoghurt, ricotta and butter. Who could resist the cheese flavoured with grated black truffle from the local woods? The same high quality and fine flavour apply to pork products from selected meat processed according to ancient tradition, a vital ingredient of many of our local dishes.
The Tremosine hills are still the habitat of a very varied wild fauna. In the past game was a vital source of nourishment for the local population; today you can enjoy its fine flavour in many different traditional dishes.
A soft cheese typical of Tremosine, to slice or grate according to its maturity. Made in the diaries on the Tremosine plateau, in the heart of the Upper Garda Park, from semi-skimmed cow’s milk. Straw-coloured pâte with almost no eyes, a slightly pronounced yet extremely pleasant flavour. Stored in wheels in temperature-controlled rooms
The unique sensory profile of the oil made from olives grown around Tremosine is the result of a very happy combination of climate, soil and olive varieties typical of the area, in addition to the great care taken in the grove and at the olive mill.
Most olives are brought to be pressed at the Cooperativa Agricola Possidenti Oliveti of Limone sul Garda. You can visit the olive mill at the Cooperativa Agricola Possidenti Oliveti in Via Campaldo, 2 at Limone sul Garda
Monday-Friday, 4 pm – 6 pm (from April to October)
Tremosine is such a paradise of flowers that bees use to produc very nice honey. Our location is a joy for food lovers, who know that excellent honey is produced in the area.Bee-keeping, which here is generally practised only as a hobby, is a tradition of the Garda riviera. Acacia honey is the type most produced around Tremosine, a municipality located within the Upper Garda Park. Acacia honey is clear, runny, highly perfumed and very sweet; delicious spread on buttered bread for breakfast. Then there is dark multifloral honey, typical of hilly and wooded zones, and, of course, slightly darker chestnut honey whose delicately bitterish flavour makes it the ideal accompaniment to mature cheese.
Fresh, filled egg pasta made from soft wheat flour and durum wheat meal. A stuffed pasta typical of the peasant cooking of the Lake Garda area in the province of Brescia on the border with Trentino Alto Adige.
This handmade product consists of a thin sheet of fresh egg pasta wrapped around a delicately delicious filling. The stuffing is made according to the traditional recipe, using locally-made produce such as Formagella of Tremosine, mature Garda Tremosine and fresh cow’s-milk ricotta, all made by the Cooperativa Caseificio Alpe, a dairy co-operative of Garda di Tremosine.
If you think to the typica dish for excellence in our location certainly think to the "spiedo", and certainly the outumn and winter are his best season.
Several types of meat are prepared and alternate to each other. Between each socket you put sage leaves, and the meat you put in sage leaves and before we bury them "bundles. " Good cooking takes about 4 hours as the spiedo must be cooked slowly. You can boil them for wood (olive wood or vine leaves a delicious scent) or ccarbon (more comfortable than wood).
Cusa polenta or polenta Uta is one of the typical dishes of the Garda, as well as one of the tastiest, where Mediterranean and Alps tradition are mixed.
The ingredients are all local products: corn meal integral Garda, seasoned cheese, spicy local cheese, mountain butter and oliv oil of Garda.
The preparation is relatively simple: a plain polenta is cooked, should be added, almost cooked, the two types of cheese. At the end will be added to the polenta ½ cup extra virding olive oil and melted mountain butter.
A traditional appetizer of Tremosinese consists of a roll of bread and cos lettuce served with olive oil ours. Cos lettuce, parsley, garlic, bread crumbs, grated cheese, eggs and a bit 'of salt. Mix all ingredients in a bowl. Divide the dough into pieces and put in the large leaves. Capu tie wire with white thread. Bake for about 20 minutes in boiling water without salt. Drain and, in the pot, slice and serve with olive oil.
It is still customary in the houses and ovens of Tremosine to prepare the "spongadi" in a snail form, a traditional dessert eaten at Easter. The dough is composed of flour, milk, sugar, butter, eggs and lemon zest. The dough is firm, like pastry.