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Molche del Garda are one of the most characteristic specialties of the Garda gastronomic tradition, born from the peasant custom of valorizing every part of the olive.
During the processing of olives to produce oil, a solid component is obtained, consisting of peel, pulp, and, in part, fragments of the stone. This material produces a cream with a grainy consistency and a pleasantly bitter flavor.
Once used in the cooking of local families, molche are now the protagonists of a rediscovery of ancient local recipes.
OlioCRU, a company with strong ties to the Riva del Garda area, offers this specialty to bring to the table an ingredient that tells the story of olive processing and traditional cuisine. The result is an olive pulp cream with an intense and distinctive flavor, different from common olive pâtés and particularly appealing to those who love discovering regional gastronomic products.
Thanks to their grainy texture and distinctive bitter flavor, OlioCRU Molche can be used to prepare simple yet traditional dishes. One of the most immediate uses is as a pasta sauce, adding a unique and intense flavor to dishes.But the most iconic recipe is undoubtedly pan de molche, a typical Garda bread in which molche are incorporated.
According to the recipe proposed by OlioCRU, it is made using flour, milk, brewer's yeast, oil, salt, sugar, and molche. The dough is left to rise and then baked, creating a bread with a distinctive flavor.
Molche are therefore an ideal ingredient for those who wish to experiment with traditional Garda cuisine, rediscovering flavours and preparations that enhance the olive in all its parts.
