Azienda Agricola e Fattoria Didattica Maso Pertener

Azienda Agricola e Fattoria Didattica Maso Pertener

Products

Preserves
Cordials
Vegetables
Berries

Cosmetic products

General description

Organic farm in the beautiful Val Lomasona in Comano Terme, between Lake Garda and the Brenta Dolomites.

We grow grapes for winemaking, berries, herbs and flowers which we transform into white and red wines, preserves, cordials, grappa and liqueurs and cosmetic products.

We breed animals which are the true protagonist of our didactic farm.

Finally, we offer bed & breakfast service for 25 beds and wine tasting for up to 52 people.

Other info

Guided tours and tastings of our products are available every day upon reservation only.

We are open every day.

Recipes

Apple Muffins

Sweets

Sweets

Main courses and side dishes

Confit

Starters

Roses of Apples

Sweets

Crofeni with zuzèl and poìna

First courses

Strauli or Fortaie

Sweets

Gnocchi “Gialloblu” (Potato Dumplings “Gialloblu” on Trentino Cheese Fondue)

First courses

Ravioli with dandelion

First courses

Alpine summer pasture on your plate

Starters

Alpine char fillet tartare with grape-seed bread croutons and DOP Garda Trentino extra virgin olive oil butter.

Main courses and side dishes

Krapfen

Sweets

Sweets

Raw potato gnocchi with toasted bacon

First courses

Sweets

Frollini with Val di Fiemme Saffron

Sweets

Fiemme Beer Cake

Sweets

Sweets

Apple and Yogurt Cake

Sweets

A “crazy” strudel

Sweets

Sweets

Caronzie de Caran (Special flour ravioli)

First courses

Smoked trout and Granny Smith apple mousse with bread crouton and butter made with extra virgin olive oil DOP Garda Trentino

Starters

Veal cheek with Teroldego flavours

Starters

Smoking hot polenta from Val di Sole with Casolét cheese and Mortandela

First courses

Cream soup with Golden Delicious apples and flowers

First courses

Trout tartare with apples

Starters

Cheese “Canederli” (Bread Dumplings)

First courses

“Castagnaccio” (Chestnut Flour Cake)

Sweets

“Carne salada” meat rolls with fresh goat cheese

Starters

First courses

Potato crescents filled with Fior d'Alpe di Castelfondo cheese

First courses

"Beef Eyes" Biscuits

Sweets

Buckwheat Cake

Sweets

Gluten-free Canederli (bread dumplings)

First courses

First courses

First courses

Rennet Apple Strudel

Sweets

Elderberry syrup

Drinks

Crumb cake - “Torta da frigoloti”

Sweets

Carne Salada pasty with cheese mousse

Starters

Potato "Casoncelli" (ravioli) with Lagorai mountain dairy cheese and walnut filling

First courses

Sweets

Potato, apple and Speck salad

Starters

Potato, apple and smoked trout composition

Starters

Sweets

Chocolate cupcakes with an elderflower glaze

Sweets

Veal cheek with Teroldego flavour

Main courses and side dishes

Brezdèl

Sweets

“La mosa” (Special polenta)

First courses

Castione Parfait

Sweets

Potato Tortelli with char, onion sauce made with nosiola wine and estra virgin olive oil DOP Garda Trentino

First courses

Cornmeal and honey biscuits

Sweets

First courses

Crepes with nettle sprouts

First courses

Canederli alla nonesa (Bread dumplings Val di Non style)

First courses

Mardi Gras fritters with apples and raisins

Sweets

Trentino style Barley Soup

First courses

Main courses and side dishes

Castione chestnut mousse “porcupine”

Sweets

Grappa spiked Chestnut Mousse

Sweets

Mardi Gras fried pastry

Sweets

Bread with natural yeast and stone ground flours

Bread

Red Berry Aroma “Torta di fregoloti”

Sweets

Main courses and side dishes

Potato “Tallari” (ravioli) filled with Casolèt cheese from Val di Sole

First courses

Apple Torte

Sweets

Main courses and side dishes

Potato fingers with char and dandelion

Starters

Creamy risotto with Nostrano cheese and Golden Delicious apples

First courses

Cream of squash and Cuor di Fassa Cheese

First courses

“Brazedèl di Capodanno” (New Year’s Doughnuts)

Sweets

First courses

Potato dumplings with “Molche”

First courses

Basini di Trento (Trento kisses)

Sweets

Easter Ham

Starters

Squash and Amaretti Cake

Sweets

Main courses and side dishes

Salmon trout in crust

Main courses and side dishes

First courses

Main courses and side dishes

First courses

Polenta and Tosèla cheese

Main courses and side dishes

Custard and wild strawberry tart

Sweets

Homemade butter

Sweets

Carrot Cake

Sweets

Potato dumplings with Puzzone di Moena Cheese

First courses

Glasses of goat's cheese mousse and Trentodoc accompanied byTrentingrana and Trentodoc biscuits

Starters

Zelten di Natale (Christmas Zelten)

Sweets

Mountain dairy aroma purple gnocchi

First courses

First courses

Mountain dairy cheese pralines with Vino Santo centers

Starters

Apple Strudel with Mountain Flowers

Sweets

Sweets

Salad with Zambana asparagus, walnuts and Vezzena

Starters

Gingerbread biscuits

Sweets

“GROSTOI DI CARNEVALE” - Sweet fried pastry served at Mardi Gras time

Sweets

Sweets

San Giovanni Cake

Sweets

Polenta and Trentino sausage

First courses

“Pan de sorc” sweet bread

Bread

Smoked Ricotta Gnocchi

First courses

Le pape (Polenta with porcini mushrooms and Lucanica sausage)

First courses

Cheesecake Trentino style

Sweets

"Monte Ozolo Revò" cheese mousse with rennet apples and Groppello wine

Starters

Fresh pasta crescents with local Nostrano cheese fondue

First courses

Trentino style Hamburgers

Main courses and side dishes

Small filet of trout marinated in Nosiola wine with aromatic herbs on a toasted slice of bread of Valle dei Laghi ‘0 miles’ Ingredients

Starters

Sweets

Sweets

Toséla cheese petals with Carne Salada tartare

Starters

Rabbit medallion with mousse of rabbit livers cooked with thyme and Teroldego Rotaliano and blueberry jelly

Starters

Bread

Heart of Apple Buns

Sweets

Oven-baked Filled Doughnuts

Sweets

Pria de Manz (Beef stew)

Main courses and side dishes

Sweets

Peta de pan e formai (Bread & Cheese Peta)

Starters

Braised meat in Marzemino wine

Main courses and side dishes

“Brazedèl”

Sweets

Potato Tortel

Main courses and side dishes

Raspberry Cake

Sweets

Salt crust roast beef

Main courses and side dishes

Fillet of deer cooked with fir buds on finferle mushrooms with marzemina grape sauce and potato polenta

Main courses and side dishes

First courses

Elderberry and Honey Parfait

Sweets

Fazzile Cocktail

Drinks

Starters

Carne Salada trilogy

Starters
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