A good seal is half the battle: Sesto soul food
A plate with steaming, homemade Schlutzkrapfen ravioli.
The smell of brown butter, fresh chives and tangy parmesan. Genuine soul food that warms not only the stomach, but also the heart, and has helped overcome many an emotional upset. It is the smell of childhood, of Grandma’s kitchen. A place of longing, where nobody ever skimped on the good things. The same is true of the “Schlutzer”. Half moon-shaped dough pockets that may be typical of the cuisine of all of South Tyrol, but which in Sesto are not filled in the traditional manner with spinach or cream cheese, but instead with finely sieved potatoes – known as Erdepfl. Carefully handcrafted, mixed using all of your strength, kneaded, rolled, pressed out, filled and finally pinched together with skilled fingertips, before they are cooked in salt water. This point at the very latest is when the quality of the chef comes to light! Anyone who wants to eat Schlutzkrapfen ravioli rather than cream of potato soup with added pasta dough really needs to do their best work when sealing the pockets!