Seasonal cooking in a walser

I was born in this beautiful valley and already as a little girl I discovered my passion for cooking. With my grandmother and mother I find fertile ground, given their skill on the pitch. I really like using local products, enhancing them, as well as cooking in the spring with everything nature offers, and for this reason last year I organized a course on edible wild herbs here in the Valley with Meret Bessinger (a well-known Swiss expert); from here I discovered a world: before I used only what my grandmothers had taught me, about 5% of what can be used instead. As appetizers I use cold cuts made mainly with my father, using a lot of game hunted by my family, as first courses I often make gnocchi (we have very good potatoes) or tagliatelle, all always homemade. For the main courses, we go from braised/stewed meats with polenta to venison fillets with mulled wine reduction. We also have typical desserts such as brotie, cruscli (like chatter but much, much finer and made with grappa), bread cake or fiocca with berries. We live in Walser houses: I will be happy to host you in my brother's Walser house, built almost entirely by him by recovering the material from old family huts; in this regard it has also been published in the magazine "Case di Montagna" with a report dedicated precisely to the real Walser houses. I would be happy to share all this with anyone who would like to try my cuisine surrounded by everything that represents tradition. I love making traditional dishes, I use local raw materials, we grow the potatoes (used in many preparations), I live in a Valley full of famous cheeses and I cook local game. I make pasta, gnocchi, bread, sweets all strictly at home. In spring I collect and bring to the table wild herbs, my passion for years.