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Description

APERTURE AUTUNNALI E CONSIGLI PRATICI

APERTURE AUTUNNALI E CONSIGLI PRATICI 

La giornata ideale per percorrere questo tour è il sabato, in modo da trovare aperte tutte le tappe segnalate, anche nei mesi di ottobre e novembre. 

Di seguito aperture e chiusure nel periodo autunnale così che possiate organizzarvi al meglio: 

• Pasticceria Lucian, chiusa per ferie fino al 30/10/20, poi aperta tutti i giorni eccetto il lunedì. 

• Burger Bistrò, chiuso il mercoledì

• Gelateria il Sorriso, aperta tutti i weekend, anche a ottobre e novembre

• Visite a Palazzo delle Miniere e Palazzo del Dazio, info a 0439 62515

• Angolo del Gusto Bonelli, chiuso giovedì e domenica pomeriggio 

• Pasticceria Simion, chiuso martedì 

• Caseificio di Primiero, chiuso il giovedì. Aperto anche domenica mattina fino a fine ottobre. 

• Visite guidate al Birrificio Bionoc’, info e prenotazioni: https://www.birrificiobionoc.com/visita-birrificio/ 

DOVE DORMIRE IN AUTUNNO

DOVE DORMIRE IN AUTUNNO

Per questo itinerario si consiglia il B&B Canonega Vecia nel centro di Fiera di Primiero, immerso nella bellissima frazione di Pieve. Sempre aperto. 

Recipes

Potato, apple and smoked trout composition

Starters

Grappa spiked Chestnut Mousse

Sweets

Main courses and side dishes

Krapfen

Sweets

Snow-white cake

Sweets

Drinks

Raspberry Cake

Sweets

Main courses and side dishes

Pear & Chocolate cake

Sweets

Ravioli with dandelion

First courses

Holiday shortbread cookies with quince apples

Sweets

Sweets

Carne Salada trilogy

Starters

Bleggio's Rabbit stew in raviolo

First courses

Heart of Apple Buns

Sweets

Christmas-scented muffins

Sweets

Gluten-free Canederli (bread dumplings)

First courses

Sweets

Buckwheat Cake

Sweets

Bread

Apple and Yogurt Cake

Sweets

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

Starters

Braised meat in Marzemino wine

Main courses and side dishes

Mountain dairy aroma purple gnocchi

First courses

Romantic biscuits

Sweets

Polenta and Trentino sausage

First courses

First courses

First courses

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

First courses

Sweets

Smoked Ricotta Gnocchi

First courses

Sweet apple bread

Sweets

Crofeni with zuzèl and poìna

First courses

Apple Strudel with Mountain Flowers

Sweets

First courses

Cornmeal and honey biscuits

Sweets

Raw potato gnocchi with toasted bacon

First courses

Bread with natural yeast and stone ground flours

Bread

Sweets

Squash and Amaretti Cake

Sweets

A “crazy” strudel

Sweets

Potato fingers with char and dandelion

Starters

Fiemme Beer Cake

Sweets

Christmas Dessert: Chocolate lingot with persimmon coulis

Sweets

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

Main courses and side dishes

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

Starters

Carrot Cake

Sweets

Main courses and side dishes

Salad with Zambana asparagus, walnuts and Vezzena

Starters

San Giovanni Cake

Sweets

First courses

Whipped panna cotta

Sweets

First courses

Main courses and side dishes

Starters

Elderberry syrup

Drinks

Sweets

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

Starters

Confit

Starters

Cheesecake Trentino style

Sweets

Christmas cheesecake

Sweets

Sweets

Trentino style Hamburgers

Main courses and side dishes

Starters

Puzzone cheese and Buckwheat flour fritters

Starters

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

Starters

Peta de pan e formai (Bread & Cheese Peta)

Starters

Castione chestnut mousse “porcupine”

Sweets

Roses of Apples

Sweets

Basini di Trento (Trento kisses)

Sweets

Carne Salada pasty with cheese mousse

Starters

Alpine summer pasture on your plate

Starters

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

First courses

Apple Muffins

Sweets

“Castagnaccio” (Chestnut Flour Cake)

Sweets

Potato dumplings with Puzzone di Moena Cheese

First courses

Apple Torte

Sweets

Mardi Gras fritters with apples and raisins

Sweets

First courses

First courses

Sweets

Elderberry and Honey Parfait

Sweets

Sweets

Zelten di Natale (Christmas Zelten)

Sweets

Cream soup with Golden Delicious apples and flowers

First courses

Gingerbread cookies

Sweets

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

First courses

Main courses and side dishes

Le pape (Polenta with porcini mushrooms and Lucanica sausage)

First courses

Sweets

Easter Ham

Starters

Potato crescents filled with Fior d'Alpe di Castelfondo cheese

First courses

First courses

Mardi Gras fried pastry

Sweets

Fresh pasta crescents with local Nostrano cheese fondue

First courses

“Brazedèl”

Sweets

‘Dolce del Banale’ Christmas cake

Sweets

Spicy tart with almonds and cranberry preserve

Sweets

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

First courses

Saint Lucy’s Little Donkey

Sweets

Potato dumplings with “Molche”

First courses

Toséla cheese petals with Carne Salada tartare

Starters

Castione Parfait

Sweets

Caronzie de Caran (Special flour ravioli)

First courses

Veal cheek with Teroldego flavour

Main courses and side dishes

Pumpkin Spätzle -Tyrolean glutenfree dumplings

First courses

Mardi Gras fritters with apples and raisins

Sweets

Christmas mousse with Rennet apples and persimmons

Sweets

Veal cheek with Teroldego flavours

Starters

"Beef Eyes" Biscuits

Sweets

Sweets

Schlutzkrapfen with Buon Enrico grass

First courses

Homemade butter

Sweets

Main courses and side dishes

Groestl (Hash)

Main courses and side dishes

Trout tartare with apples

Starters

First courses

Chocolate cupcakes with an elderflower glaze

Sweets

Main courses and side dishes

Salmon trout in crust

Main courses and side dishes

Main courses and side dishes

Custard and wild strawberry tart

Sweets

“Carne salada” meat rolls with fresh goat cheese

Starters

Martinsecco pears caramelised in Groppello wine

Sweets

Canederli alla nonesa (Bread dumplings Val di Non style)

First courses

Sweets

Squash and Ricotta Gnocchi

First courses

Brownies made with Drena chestnuts and dark chocolate

Sweets

Zelten from Trentino

Sweets

Sweets

Cinnamon-scented apple fritters

Sweets

First courses

Frollini with Val di Fiemme Saffron

Sweets

Main courses and side dishes

Sweets

Cheese “Canederli” (Bread Dumplings)

First courses

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

Starters

Polenta and Tosèla cheese

Main courses and side dishes

Sacher biscuits

Sweets

Sweets

Buckwheat cake with red cranberry preserve

Sweets

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

Main courses and side dishes

First courses

Strauli or Fortaie

Sweets

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

Sweets

Mountain dairy cheese pralines with Vino Santo centers

Starters

Winter cake with chestnuts

Sweets

Cream of squash and Cuor di Fassa Cheese

First courses

First courses

Sweets

First courses

Salt crust roast beef

Main courses and side dishes

Fazzile Cocktail

Drinks

“Pan de sorc” sweet bread

Bread

Hot Chocolate with Christmas cookies

Sweets

Potato, apple and Speck salad

Starters

Pria de Manz (Beef stew)

Main courses and side dishes

Apple “Peta”

Sweets

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

Sweets

Red Berry Aroma “Torta di fregoloti”

Sweets

Creamy risotto with Nostrano cheese and Golden Delicious apples

First courses

Crepes with nettle sprouts

First courses
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