we are in the val di non, and nothing is more symbolic of this place than the apple. in every home, apples were sliced thinly and set out to dry on grates, called "persece". a way to preserve them and always have a sweet and healthy snack on hand.
apples and honey, (mele e miele) a sweet and sour combination to dress fresh greens, or for breakfast in natural yogurt. whole milk cheeses, high altitude cheeses and blue cheeses are its favorite partners
in the kitchen
to garnish an apple cake, on buttered toast for pain perdu, to glaze a roast pork belly.