Carlotta Mattedi

Convivia Bottega e Cucina
Viale dei Tigli 12, Trento

Serving as a link between quality producers and customers in search of authentic food, the Convivia Bottega e Cucina houses both a food shop and an inventive kitchen. The project is the result of three years of research by Nicola Fattibene and Carlotta Mattedi, who had the idea of seeking out good, authentic, traditional food and bringing it into people’s everyday lives. They strongly believe there is an urgent need to make good food a priority in our lives again, giving value to products that are good for the land and for those who produce and protect them.

Wholemeal gnocchi on a cream of Casolet cheese with crisp lucanica sausage


200 g stone-ground wholemeal Spin cornmeal (Ark of Taste)
500 ml water
½ egg, beaten
40 g Trentinagrana cheese (Slow Food Presidium)
80 g Val di Rabbi Casolet cheese (Slow Food Presidium), rind removed
200 g milk
20 g plain flour
20 g butter
40 gr lucanica sausage made with the pork of free-range pigs
10 g Coratina extra virgin olive oil

To prepare polenta, bring a large pan of water to the boil. Pour in cornmeal, stirring all the time. Cook for about 60 minutes. Leave to cool, then stir in egg and Trentingrana cheese. Make a béchamel sauce and stir in Casolet cheese. Shape polenta into gnocchi and cook in a generous amount of boiling salted water for about 4 minutes. In a non-stick skillet, gently fry lucanica sausage in its own fat until crisp.

To plate, pour a generous amount of Casolet fondue into a dish, arrange gnocchi on top, and sprinkle with crumbled lucanica sauage. Anoint with fragrant Coratina extra virgin olive oil and serve.