Tosèla di Primiero

fresh cheese

This fresh cheese (it’s a curd, actually) is

typical of Primiero, and should be eaten within 2-3 days after production.


It is made from milk fresh from the cow so as to

preserve all of the fragrance of the herbs of the mountain pastures and the

taste of good milk.


Tradition wants it cut in slices about one finger

thick, lightly fried in butter and served with polenta and Trentino Lucanica




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