Polenta with potatoes: boil 2 kilos and a half of potatoes, peel and mash them. In 1 glassful of oil fry 1 onion sliced fine; when lightly fried; put potato mash in, then, little by little and stirring continuosly, add also 100 gms of yellow flour. When the flour tears away from the sides of the pan, toss 10 anchovy fillets in butter and add them to the polenta. Mix well and serve at once.

Salada meat: we use fesa of manzo whithout skins and the fat; we will cut in three parts passing it in a compound of salt, bay, black pepper in grains, berries of juniper, garlic to segments crushed and a bit of rosmarino. To arrange therefore the meat in a container of plastic or glass, cylindrical, crushing with a cover over which a weight is put; this operation is usefull to press the meat so that the water can go out and the aromas are assimilated. After approximately 10 days like minimum, the salada meat is ready to serve. To remember that the success of the plate is in good part which had to the thin cut of the meat.

Fugazza de molche: we amalgamate the five first ingredients in one tureen and to leave to leaven them. To put the rest in an other tureen and to amalgamate them well. Then to join all and to add with the "gherigli" of the walnuts. To inform to 180 degrees for 45 minutes.

Peverada con luganega e polenta: after to have browned the crushed onion in olive oil, adding the "cotica" of pig cut to small pieces joins making to toast for approximately 10 minutes. To join therefore the marrow previously melted to fire slow and sifted to add the crushed bread and to brown for some minute. Sprinkle with the cold broth and to bubble for approximately one hour, to join the pierced sausages (luganighe) with a fork, the pepper, knows them and to replace to still bubble for one hour. Season with grain and serve very warm with the luganega cut to slices rather large and yellow mush.

Capussi co' le luganeghe: peel and wash the cabbage, to cut it to pieces. To put them in one casserole with the oil of olive, cut onion in slices and some leaf of bay. To leave to brown, drizzling with the broth and to stir the bacon. Add the pepper sufficiently. Cook on fire pouring and sometimes adding a bit of broth. To ended cooking introduce the "luganeghe" and after a bit time the plate is ready to serve.

Struchel del erbete: cut the bread to slices and toast it with butter and garlic, flovour the spinach, jumping them in frying pan, with butter, knows them, pepper, grain; to amalgamate with cervella and the sweetbread, previously make cold: to join eggs, to pass all to the sieve. Spread on the bread slices and brown serving very warm.

Squazet con la polenta: cut the meat in slices, flour it and jump it in iron frying pan with warm oil leaving to brown it. Prepare a fry with oil, butter, onion, celery and garlic. To re-unite the all in one casserole, sprinkle with wine white and little drops of vinegar, leave to reassume to lively fire and pour the broth or, if available, deep butter or gravy of meat. Salt, pepper and bubble for approximately 40 minutes, serve with crhushed parsley and grain

Lumache alla trentina: the snails need of rest in a dry place, approximately 10 days, in order to give way clear part of the impurities. After such period the baking procedure is begun pouring them in the hot water and leaving to lively fire for an hour. To drain them and therefore, using a fork, remove them from the shell. To discard the part centers them dark and to put in a container with yellow flour and salt working with the hands so that the slimy mucus that covers them is eliminated; to wash and to repeat the operation. Replace therefore the snails in water and salt them and bubble for approximately an average of one hour and half. To drain, conserving the cooking broth and to cut the shellfish in irregular slices. To prepare a bottom of onion and garlic well toasted and to insert the snails, brown and sprinkle with wine white and brandy. Leave to reassume and add the bread, the crhushed parsley, bay and the coooking broth, bubble for approximately 40 minutes and season with nutmeg, salt, pepper and curry.

Caponèc: cut the bread in cubes. Sprinkle them to you with milk and it leaves them you to rest until the milk is absorbed uniformly. Meantime prepare the grass (spinaches, coasts or other) having them previuosly cosparse abundantly with salt, squeeze them so that the created water from the maceration is eliminated. It cuts them tiny and unify them to the bread already prepared. Joined eggs, lardo and the salami previously diced , the pepper, the garlic, the oil of olive and, for last, parsley and the grain. Stirred so that the paste one becomes homogenous and it leaves it you to rest for a pair of hours. You put therefore the portion in screw leaves, crushed and tying with a thread. To make to cook for 7 minutes in broth of meat

Buckwheat pie: this is a typical pie of Trentino of which many variants exists. The most ancient recipe is based on buckwheat and seasoned sausag. Heat 1/2 litre of milk lightly and melt about 200 gms of buckwheat in it; the mixture should prove not too thick. Separately fry 1 finely sliced onion that you will add the mixture. Salt, pepper, then pour the lot into a balking-pan greased with lard and cover the top with 1 or 2 sliced sausages. Cook in the oven at a moderate temperature.

Roe and polenta: to cut the meat of roe in slices, jump them in frying pan with olive oil and to salt. Sprinkle with the red wine and to leave to reassume. To part to slice celery, carrot, onion, srinkling with the broth. Bubble for approximately two hours. Ass salt and pepper and to serve with polenta and, if you want, mushrooms.

Torta de fregoloti: add several ingredients amalgamating using the hands until obtaining a creamy but dry paste, characterized from consisting grums. To grease one "tortiera", to dust it of flour and therefore put the paste to fiocchetti so that the surface joins to regulate. To put in furnace, to heat moderated, until when it assumes a nice golden color.

Grostoi: to paste all the ingredients that we put to the center of the flour on a table; to leave to rest an hour. To smooth the thin paste with the rolling pin and to cut in "losanghe" irregular that we make to fry in warm oil: to put therefore to drop on absorbent paper and dusting with sugar to veil.

Brazadèl: it is the local ring with the hole. It begins with the a bit hot milk , we melt yeast. It is poured on a part of the flour and it is pasted. Obtained a small cake it is made to lie. After it is resumed: deposited the flour on the job table you add the fused butter, the eggs, the sugar and the small cake. Energetically to work until gaining a paste, giving them the shape of one ball. To leave to leaven more it in order than an hour. Resumed the job it is reduced to a coil that goes placed in the "tortiera", buttered, join the two external borders. Still one short leavening in order then to squirt with the red one of egg, to sprinkle with the sugar and to introduce in the very warm furnace, leaving to cook in order at least 30 minutes.

Zelten: to strike vigorous, in a tureen, the butter, the sugar and the eggs, to join the flour then stirring with a spoon, the milk. To add half of the walnuts pieces, the figs pieces, the entire pines, the cedar, the sultana grape , the peel of orange, the brandy. To work all for approximately 15 minutes and put it in a pan greased and floured; to spread with the hands untill turns out high approximately 1 cms. Garnish with the walnuts cut half and to put to the very warm furnace for approximately 40 minutes, to keep out when the surface appears color tawny.

Glazed almond pudding: skin 300 gms of almonds and cut them into small pieces. In a saucepan melt 130 gms of sugar and let the almonds brown in it. Transfer the lot into a mortar and pound well. Put the mixture in a bowl and little by little add 6 eggs and 350 gms of milk. Melt some sugar in a mould to coat its base and slides with a thin layer of caramel. When the caramel congeals, pour the mixture into and cook it in bain-marie. Serve cold.

Pork in sauce: buy a cut of pork weighing 1 kilo and 200 gms. Insert pieces of garlic in it and tie it with a white, thin thread; between the thread and the meat put stalks of rosemary.Fry it in 50 gms of butter; then add 1 finely sliced onion. When the onion is translucent, pour into 1 glassful of vinegear which is to evaporate. Salt, pepper and add 1/2 litre of milk. Bring to the boil and cook on a low flame until done.