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Recipes

Potato crescents filled with Fior d'Alpe di Castelfondo cheese

First courses

Sweets

Sweets

Veal cheek with Teroldego flavour

Main courses and side dishes

Sweets

Sweets

Main courses and side dishes

Pear & Chocolate cake

Sweets

Raw potato gnocchi with toasted bacon

First courses

Main courses and side dishes

Potato dumplings with “Molche”

First courses

Le pape (Polenta with porcini mushrooms and Lucanica sausage)

First courses

Cinnamon-scented apple fritters

Sweets

Parfait with Dandelion honey, cinnamon and walnuts

Sweets

Apple “Peta”

Sweets

Holiday shortbread cookies with quince apples

Sweets

Roses of Apples

Sweets

Carne Salada pasty with cheese mousse

Starters

Frollini with Val di Fiemme Saffron

Sweets

Mardi Gras fritters with apples and raisins

Sweets

Salad with Zambana asparagus, walnuts and Vezzena

Starters

Sweets

“Castagnaccio” (Chestnut Flour Cake)

Sweets

Pria de Manz (Beef stew)

Main courses and side dishes

Sweets

Creamy risotto with Nostrano cheese and Golden Delicious apples

First courses

Christmas mousse with Rennet apples and persimmons

Sweets

Bread

Elderberry and Honey Parfait

Sweets

Pumpkin Spätzle -Tyrolean glutenfree dumplings

First courses

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

First courses

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

Starters

First courses

“Carne salada” meat rolls with fresh goat cheese

Starters

“Brazedèl”

Sweets

First courses

Sweets

First courses

Heart of Apple Buns

Sweets

Fresh pasta crescents with local Nostrano cheese fondue

First courses

Bread with natural yeast and stone ground flours

Bread

Apple Torte

Sweets

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

Main courses and side dishes

Rennet Apple Strudel

Sweets

Sweets

Gingerbread cookies

Sweets

Brownies made with Drena chestnuts and dark chocolate

Sweets

Sweets

Alpine summer pasture on your plate

Starters

Groestl (Hash)

Main courses and side dishes

Sacher biscuits

Sweets

First courses

Potato fingers with char and dandelion

Starters

Custard and wild strawberry tart

Sweets

Main courses and side dishes

First courses

Strauli or Fortaie

Sweets

Cornmeal and honey biscuits

Sweets

Toséla cheese petals with Carne Salada tartare

Starters

Winter cake with chestnuts

Sweets

Trentino style Barley Soup

First courses

Cheese “Canederli” (Bread Dumplings)

First courses

Zelten from Trentino

Sweets

First courses

A “crazy” strudel

Sweets

Main courses and side dishes

Raspberry Cake

Sweets

Romantic biscuits

Sweets

Elderberry syrup

Drinks

Crumb cake - “Torta da frigoloti”

Sweets

Brezdèl

Sweets

Carne Salada trilogy

Starters

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

First courses

“La mosa” (Special polenta)

First courses

Red Berry Aroma “Torta di fregoloti”

Sweets

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

Starters

First courses

Confit

Starters

Apple and Yogurt Cake

Sweets

Sweet apple bread

Sweets

Potato dumplings with Puzzone di Moena Cheese

First courses

Martinsecco pears caramelised in Groppello wine

Sweets

Main courses and side dishes

Homemade butter

Sweets

Peta de pan e formai (Bread & Cheese Peta)

Starters

Drinks

Polenta and Tosèla cheese

Main courses and side dishes

Potato, apple and smoked trout composition

Starters

Christmas cheesecake

Sweets

First courses

Potato Tortel

Main courses and side dishes

Spicy tart with almonds and cranberry preserve

Sweets

Carrot Cake

Sweets

First courses

Whipped panna cotta

Sweets

Squash and Amaretti Cake

Sweets

Main courses and side dishes

Bleggio's Rabbit stew in raviolo

First courses

Puzzone cheese and Buckwheat flour fritters

Starters

Buckwheat cake with red cranberry preserve

Sweets

Sweets

Sweets

Starters

Chocolate cupcakes with an elderflower glaze

Sweets

Main courses and side dishes

Cream soup with Golden Delicious apples and flowers

First courses

Main courses and side dishes

First courses

Salmon trout in crust

Main courses and side dishes

Salt crust roast beef

Main courses and side dishes

Gluten-free Canederli (bread dumplings)

First courses

Sweets

Crepes with nettle sprouts

First courses

Canederli alla nonesa (Bread dumplings Val di Non style)

First courses

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

First courses

Saint Lucy’s Little Donkey

Sweets

Caronzie de Caran (Special flour ravioli)

First courses

“Pan de sorc” sweet bread

Bread

Main courses and side dishes

Mardi Gras fritters with raisins

Sweets

Fiemme Beer Cake

Sweets

Oven-baked Filled Doughnuts

Sweets

First courses

Buckwheat Cake

Sweets

Fazzile Cocktail

Drinks

First courses

First courses

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

Sweets

Easter Ham

Starters

Squash and Ricotta Gnocchi

First courses

San Giovanni Cake

Sweets

Smoked Ricotta Gnocchi

First courses

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

Main courses and side dishes

Hot Chocolate with Christmas cookies

Sweets

Mardi Gras fried pastry

Sweets

Cream of squash and Cuor di Fassa Cheese

First courses

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

First courses

Potato, apple and Speck salad

Starters

Krapfen

Sweets

Sweets

Grappa spiked Chestnut Mousse

Sweets

Apple Muffins

Sweets

Ravioli with dandelion

First courses

Sweets

Zelten di Natale (Christmas Zelten)

Sweets

Basini di Trento (Trento kisses)

Sweets

Mardi Gras fritters with apples and raisins

Sweets

Starters

"Beef Eyes" Biscuits

Sweets

Crofeni with zuzèl and poìna

First courses
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