84 year old Irma shares her recipe for rustic but really delicious ravioli called kropfen, a speciality of a little 'commune' or area called Palù del Fersina - it's mountainous and popular with hikers - a couple of hours drive north west of Venice.
For the filling:
200g each of boiled, squeezed dry white and Savoy cabbage, 100g leeks softened in a little oil (as little as possible)
200g various mature cheeses. Irma uses Trentino grana, formaggio di Malga, Vezzeina, Montasio. None of these are easy to find outside the area. 24 month Parmigiano Reggiano, aged Pecorino, mature Cheddar - anything with zing and bite - are all possible substitutes.
25g breadcrumbs, pinch of salt.
For the dough: 100g rye flour (or wholemeal if rye is difficult to find) 300g 0 (plain or all purpose) flour, a pinch of salt and approximately 200 ml of warm water,
For serving: 75g unsalted butter sautéed with 5 or 6 sage leaves
And if you would like to try some of Irma's cooking, here is the website for her family's Albergo Rosa Alpina: [ Ссылка ]
With thanks to the mayor of Palù del Fersina for allowing us the use of the drone footage.
