Thanks to the collaboration between Manuel Mangutsch, a young and talented chef at Mumant in San Cassiano, and Elena Casiraghi, a specialist in sports nutrition and supplementation, a dish has been conceived that seamlessly unites culinary identity with functional performance. Rooted in a deep respect for regionality, it highlights carefully selected ingredients that narrate the story of the territory and its traditions, while simultaneously addressing the precise needs of athletes. The nutritional composition has been meticulously calibrated to meet the specific physiological demands of cyclists and sports professionals, ensuring a perfectly balanced and performance-enhancing intake.

Buckwheat, naturally gluten-free, provides complex carbohydrates that ensure a steady and sustained release of energy, while ricotta from the Lüch da Pcëi farm delivers highly digestible proteins, essential for muscle synthesis and repair. Mountain flower honey contributes readily available simple sugars alongside antioxidant compounds. Wild garlic from Pralongiá, rich in vitamin C and sulfur-containing compounds, supports cellular defense mechanisms, while pine nuts supply unsaturated fatty acids and key micronutrients that aid recovery and promote metabolic balance.

Sift and finely blend the buckwheat flour, then combine it with the remaining ingredients. Knead until a smooth, homogeneous dough is obtained. In a separate bowl, mix the ricotta with the honey, salt, and pine nuts until the filling is uniform. For the sauce, blanch the wild garlic in salted water, then cool it immediately in ice water. Sauté it briefly with the onion and garlic, and blend until smooth and creamy. Roll out the dough, distribute the filling, and seal the ravioli carefully. Cook the ravioli for 3–4 minutes, then toss them in butter. Serve with the sauce and finish with grated aged cheese, such as Parmigiano Reggiano.