Dumplings with “fioretta” is a typical Recoaro Terme’s recipe. The “fioretta” dumplings are made by boiling the part of the milk that remains after the cheese making process, like the ricotta cheese but the fioretta is liquid. Then it is mixed with white flour, separated into “dumplings” and again boiled in water. Topped with butter and cinnamon (or other sauces) is a very specialty!
On Saturdays the food booth is open from 7 p.m. Just on Sundays it is open even for lunch from 12 p.m. to 3 p.m.