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Recipes

Bread with natural yeast and stone ground flours

Bread

Elderberry syrup

Drinks

“Brazedèl”

Sweets

Frollini with Val di Fiemme Saffron

Sweets

Zelten di Natale (Christmas Zelten)

Sweets

Strauli or Fortaie

Sweets

Main courses and side dishes

Homemade butter

Sweets

Cornmeal and honey biscuits

Sweets

Basini di Trento (Trento kisses)

Sweets

Potato dumplings with Puzzone di Moena Cheese

First courses

Squash and Amaretti Cake

Sweets

Confit

Starters

Gluten-free Canederli (bread dumplings)

First courses

Squash and Ricotta Gnocchi

First courses

First courses

First courses

Puzzone cheese and Buckwheat flour fritters

Starters

Potato fingers with char and dandelion

Starters

Apple Torte

Sweets

First courses

Roses of Apples

Sweets

Sweets

Groestl (Hash)

Main courses and side dishes

Gingerbread biscuits

Sweets

Sweets

“Pan de sorc” sweet bread

Bread

Pria de Manz (Beef stew)

Main courses and side dishes

Cheese “Canederli” (Bread Dumplings)

First courses

A “crazy” strudel

Sweets

Cream of squash and Cuor di Fassa Cheese

First courses

Crofeni with zuzèl and poìna

First courses

Easter Ham

Starters

Apple “Peta”

Sweets

San Giovanni Cake

Sweets

Sweets

Main courses and side dishes

Apple and Yogurt Cake

Sweets

Crepes with nettle sprouts

First courses

Buckwheat Cake

Sweets

Main courses and side dishes

First courses

Krapfen

Sweets

Potato, apple and smoked trout composition

Starters

Pumpkin Spätzle -Tyrolean glutenfree dumplings

First courses

Ravioli with dandelion

First courses

Main courses and side dishes

Peta de pan e formai (Bread & Cheese Peta)

Starters

Mardi Gras fritters with apples and raisins

Sweets

Starters

Toséla cheese petals with Carne Salada tartare

Starters

First courses

Potato, apple and Speck salad

Starters

Le pape (Polenta with porcini mushrooms and Lucanica sausage)

First courses

First courses

Alpine summer pasture on your plate

Starters

Caronzie de Caran (Special flour ravioli)

First courses

“Carne salada” meat rolls with fresh goat cheese

Starters

Sweets

Polenta and Tosèla cheese

Main courses and side dishes

Starters

Salad with Zambana asparagus, walnuts and Vezzena

Starters

First courses

Fiemme Beer Cake

Sweets

First courses

Elderberry and Honey Parfait

Sweets

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

Sweets

“Castagnaccio” (Chestnut Flour Cake)

Sweets

Cher de Fascia bread dumplings on walnut cream sauce

First courses
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