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Jam tart
at the Averau Refuge

Served at Rifugio Averau

A delicious scent of cake wafts from the kitchen of the Averau Refuge. Sandro Siorpaes, the owner and pastry chef, makes a mix of white flour, chopped hazelnuts and almonds and spreads wild berry jam over the dough. This "Crostata" is a variation on the recipe for the traditional Austrian Linzertorte.

Averau Refuge