The Contesa dela Pult, in front of the Malga Millegrobbe, the tradition of "Polenta de Patate" revives: goodness of the past, specialties of the present

Massimo Ozele smiles when we ask him all the Pult secrets. In his richly decorated traditional "uniform" and with the green cap that recalls that of the Alpine troops, on which a pin in the shape of an edelweiss stands out, he is the right person to find out more: he is the Grand Master of the Pult Brotherhood. In his hand he brandishes “el Mostador”, the specific tool with which the potatoes are well pounded in the copper cauldron and left to boil, the first fundamental step for the preparation.

We are at Malga Millegrobbe in Lavarone, which is also the sancta sanctorum of the production of Vezzena, the Slow Food presidium cheese. And it is here that the contest for the best preparation of the Pult takes place in front of a battery of wood stoves, with many aspiring to win the title. The aroma you can smell says a lot about the goodness of the dish. While the potatoes are boiling, prepare the seasoning in a pan with oil, lard and finely chopped leek and cook over high heat until the leek turns golden. Then add raw or previously toasted white flour (brustolada), salt and pepper; mix everything well for about half an hour, mixing the polenta with the mostador and a wooden mixture. The combination is then perfect with Luganega sausage, roe deer meat and cabbage. Presented on a plate and on a table set with the classic red and white checkered tablecloth, it is the testimonial of the best peasant and patriarchal tradition.

In its most evocative and emblematic event, the Pult Brotherhood is not alone: ​​the other Brotherhoods of Stofis, Noce del Bleggio, Tortel de potatoes, Tonco de pontesel, Vite e del Vino, Cod of the Friars have also arrived , Potato dumpling with Garda sardines. A wonderful gang, loud and cheerful, each an expression of timeless goodness. Because you should know that in Trentino there is the Order of Brotherhoods whose mission is to keep the ancient traditions alive.

“Food and wine has always lived on the delicate balance between tradition and innovation – explains Massimo Ozele – to be attractive and stimulating, cuisine must contaminate recipes, products, knowledge and flavours, but to safeguard its own identity it cannot lose its bond with tradition". The dialectic triggered by these opposing tensions generates a constantly evolving synthesis that gives life to the history of taste. In Trentino the center of tradition is presided over by a good number of Brotherhoods. The last offshoot of the ancient fratries, which in classical Greece brought together individuals linked by the same progenitor, subjecting them to the duty of mutual social support, today's food and wine brotherhoods are associations of people united by a particular passion for a gastronomic recipe of whose authenticity they feel they are custodians and they become promoters.

And this of Malga Millegrobbe is the territory of Alpe Cimbra, which offers emotions in every season of the year. In a spectacular setting of uncontaminated natural landscapes you can experience an exhilarating holiday dedicating yourself to your favorite sports and activities thanks to many proposals suitable for the whole family. Skiing and snowboarding, hiking and mountain biking, horse riding and golf, and lots of culture, good food and traditions. The countless wonders of Alpe Cimbra to discover prove to be an unforgettable experience…