Naturalmente Silvia

I managed a Alpine refuge for 23 years at 2000 mt and I put the ancient recipe of the casoncelli at the Bergamo of my family in production. The casoncelli are a traditional stuffed pasta made with half salami paste half beef meat and only to give perfume (they are not sweet) ureva macaretti and pear. The scarpinoccs are a full-filled pasta of the Alta Val Seriana made with half past pasta cheese half bread and light spices. Last year I withdrew an orchard with untouched plants without any treatment for 10 years, the plants are watered with the water of the well that is drinkable. From which we derive the 80% fruit jams and 100% fruit of fruit.