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Where to eat
Ristorante Miola
Recipes
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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
Events
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