Spalla from Schilpario
The Spalla di Schilpario is a typical cured meat from the Val di Scalve, prepared artisanally by the butchers of Schilpario.
It pairs perfectly with polenta or with a salad of lichens and potatoes.
Slowly boil the spalla in plenty of unsalted water for at least 2 hours. Once cooked, remove it from the water and let it cool before slicing it thinly.
Separately, boil the potatoes in salted water and, once cooked, cut them into cubes, taking care to season them with chopped parsley and a drizzle of extra virgin olive oil.
For the side dish, clean the lichens in cold water and blanch them for about 10 minutes. Icelandic lichens are small plants a few centimeters long with a characteristic slightly bitter flavor that grow in the forests of Val di Scalve.
At the same time, cook the potatoes in another pot with their skin on. Once peeled, cut them into cubes and combine them with the lichens.
Season everything with balsamic vinegar, extra virgin olive oil, and salt.
Since 2016, at the end of June, the Sagra della Spalla is held in Schilpario.
