14 November 2016
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The Pastin, originates and deep tradition in the winter days dedicated to the slaughter of the pig, which is still rare moment of celebration for the rural communities who live in the countries of the Belluno Dolomites. It is a mixture of fresh artisan pork and beef, and with the addition of specific proportions of fat, salt, pepper, spices and aromas. Each Dolomite valley, is a recipe for Pastin, little secrets, particularly in the dose range of flavors, such as cloves, cinnamon, garlic and white wine. Eaten raw or more classically grilled or fried, the Pastin is suitable to be worn simply as a sandwich, goes deliciously polenta or is also offered in elaborate haute cuisine. The Pastin which is dedicated in November in Belluno a traditional gastronomic feast, can be found almost all year round, in many craft butchers of the Province. E ‘included in the National List of Traditional Agri specialties

The descriptions and journey times are approximate only for the purpose of giving a prior indication, the Hotel is not liable for any change routes, closing roads or trails. Before leaving inquire in Tourist information offices or at the local alpine guides. We recommend using clothing and footwear from mountain