From the queen of one-course meals, Aubergine (Eggplant) Parmigiana – very good to eat warm but equally enjoyable cold, in fact, the more you let it rest, the more the flavours blend and the better it tastes – to the superb Aubergine (Eggplant) Montanare, excellent as dinner, perfect as lunch, great too as a snack.Tomatoes stuffed with rice, Paella, Tyrolese and Valdostane Traditional recipes from our gastronomic culture, colourful and healthy, that contains extraordinary Mediterranean flavours, a “Region” that combines local delicacies to create unforgettable culinary experiences. Dishes known for being quick and easy to prepare, specialities in popular catering, but also home cooking and “rural gourmet” specialities found in everyday life.
 | Round eggplant slices, stuffed with cooked ham, scamorza cheese and sauteed mushroom. |
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  | Oven-baked, breaded eggplants, with tomato sauce, white sauce, parmesan, mozzarella. |
 | Sliced mozzarella stuffed with ham, spices and aromas |
  | Oven-baked tomatoes stuffed with flavoured rice. |
 | Breaded, sliced creamy cheese, stuffed with speck, sauteed mushrooms, and ready to cook. |
 | Breaded Edamer cheese slices stuffed with cooked ham, sauteed mushrooms and ready to cook. |
