Lepre Impanata al Lampone e Cotta nel Burro Affumicato

# Lepre Impanata al Lampone e Cotta nel Burro Affumicato

**Lepre Impanata al Lampore e Cotta nel Burro Affumicato** is a refined Alpine dish featuring hare encased in a pastry crust with raspberry and smoked butter. The name translates to "hare in pastry with raspberry, cooked in smoked butter," reflecting the dish's sophisticated preparation and regional ingredients.

## Origin and Tradition

This dish represents the culinary heritage of the Dolomites region, particularly the Veneto area around Cortina d'Ampezzo. It exemplifies the Italian Alpine tradition of combining game meats with local berries and preserved fats, techniques refined over centuries in mountain communities where such ingredients were essential to seasonal cooking.

## Key Ingredients and Preparation

The dish centers on hare, a prized game meat valued for its lean, flavorful flesh. The meat is typically prepared en croûte—wrapped in pastry—which seals in moisture during cooking. Raspberry provides an acidic counterpoint to the rich game, while smoked butter adds depth and a distinctive aromatic quality characteristic of Alpine cuisine. The combination of these elements creates a balance between savory, sweet, and smoky notes.

## Regional Variations and Notable Preparation

At **SanBrite** in Cortina d'Ampezzo, this dish is prepared as a signature offering, showcasing the restaurant's commitment to traditional Dolomite gastronomy. The smoked butter preparation is particularly notable, as smoking butter is a specialized technique that elevates the dish beyond standard preparations.

The dish remains relatively uncommon outside its native region, representing a pinnacle of Alpine fine dining that celebrates local game and artisanal techniques.