The processing
A recipe that makes the most of seasoned lucanica is smacafàm, the typical Trentino pie made from a dough of white flour, buckwheat and milk, which is particularly popular during the carnival period. But also in polenta taragna, with cheese or to flavor sauerkraut. Try it also in mixed meat ragù. Served on a cutting board and sliced with a knife, it is at its best accompanied by soft cheeses and in combination with the great red wines of Trentino, starting with Teroldego and Marzemino.
The pairings
A recipe that makes the most of seasoned lucanica is smacafàm, the typical Trentino pie made from a dough of white flour, buckwheat and milk, which is particularly popular during the carnival period. But also in polenta taragna, with cheese or to flavor sauerkraut. Try it also in mixed meat ragù. Served on a cutting board and sliced with a knife, it is at its best accompanied by soft cheeses and in combination with the great red wines of Trentino, starting with Teroldego and Marzemino.