Strangolapreti all'Aglio Orsino — Dumplings with Wild Garlic

Trentino — the wild garlic foraging tradition is widespread in the Trentino beech forest areas. The spring dumpling with aglio orsino is a seasonal preparation of the valley communities who forage the forest floor in April and May.

A spring variation of the Trentino bread dumpling tradition: strangolapreti made with wild garlic (aglio orsino — Allium ursinum, which grows in the beech forests of the Trentino in April-May) in place of spinach, producing a preparation that is simultaneously more aromatic and more delicate than the spinach version. Wild garlic leaves have a mild, grassy garlic flavour without the harshness of the bulb — they perfume the dumpling without dominating it. The combination of the Alpine bread dumpling technique with the wild garlic of the spring forest floor is one of the most elegant preparations of the Trentino forage tradition.

Strangolapreti all'aglio orsino have a spring fragrance — the wild garlic's grassy, mild garlic note (nothing like the sharpness of the cultivated bulb) perfumes the entire dumpling. With brown butter and Grana Trentino, they smell of the forest and the mountain spring. It is one of the most seasonal and most immediate preparations of the Trentino year.