Dish
Millkràut
Photo from
La Tana Gourmet · Asiago
The story
Millkràut is a Northern Italian dish that marries the lactic richness of fresh dairy with the sharp, fermented tang of sauerkraut. Its origins lie in the alpine borderlands of the Veneto and Trentino-Alto Adige, where centuries of culinary exchange between Italian and Central European traditions produced a unique repertoire of "white" and "sour" pairings. The dish is built on a simple foundation: a generous portion of melted or baked local cheese—typically Asiago, Montasio, or a creamy stracchino—served over or alongside a bed of warmed sauerkraut, often finished with a dusting of black pepper and a drizzle of melted butter.
A great version of Millkràut achieves a precise balance of textures and temperatures. The cheese should be molten and stretchy, not greasy or separated, while the sauerkraut must retain a slight crunch and a clean, lactic acidity that cuts through the fat. The dish is often finished under a broiler to create a golden, bubbled crust. Regional variations are subtle but meaningful: in the Asiago plateau, the cheese is often a young, semi-soft Asiago Pressato, while in the Alto Adige, a sharper, aged mountain cheese might be used, and the sauerkraut may include juniper berries or caraway. At **La Tana Gourmet** in Asiago, Italy, the dish is prepared with locally sourced cow’s milk cheeses and house-fermented cabbage, a version praised by the food program *Cosa mangiamo oggi?* for its "creamy, tangy harmony."
Synthesised by AI from every creator’s review.
Where to eat it
1 place reviewed by YouTube creators.
What creators say
Highlights from 1 creator review of Millkràut.
Alessandro Dal Degan's cuisine is a super personal one that reworks the territory, taking cues and influences both from the Lagoon, which is very close by, and from the travels he takes around the world. There are a lot of ups and downs, definitely don't get bored, don't expect the classic bread and butter. I also really liked the pairing. There were alcoholic and non-alcoholic cocktails. They not only accompanied the dishes but complemented, dare I say, the dishes. The menu changes every season so we show you this menu because the chef's philosophy is to start over every season to question yourself. And, I would add, if you come to this place, accept that you are not in control of the situation because not everything will be explained to you, you will not have a menu in your hand and you will not know what will come. Among my absolute favorite dishes, radicchio and also its accompanying drink. I loved the mackerel. Franci, even if it doesn't seem like it because she says it with a bit of sadness, really liked the mackerel. We easily spent 700 because the menu costs 350, pairing included. It's not a little. In my opinion, it is worth climbing up here to try cuisine that you will never find anywhere else.