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Recipes

Apple “Peta”

Sweets

Frollini with Val di Fiemme Saffron

Sweets

Red Berry Aroma “Torta di fregoloti”

Sweets

Main courses and side dishes

Potato crescents filled with Fior d'Alpe di Castelfondo cheese

First courses

Raw potato gnocchi with toasted bacon

First courses

Apple Muffins

Sweets

Grappa spiked Chestnut Mousse

Sweets

Cream soup with Golden Delicious apples and flowers

First courses

Potato, apple and Speck salad

Starters

Buckwheat Cake

Sweets

Carne Salada pasty with cheese mousse

Starters

“Carne salada” meat rolls with fresh goat cheese

Starters

First courses

Crepes with nettle sprouts

First courses

Bread with natural yeast and stone ground flours

Bread

Smoked Ricotta Gnocchi

First courses

Sweets

Mardi Gras fritters with apples and raisins

Sweets

Salmon trout in crust

Main courses and side dishes

Strauli or Fortaie

Sweets

Potato, apple and smoked trout composition

Starters

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

Starters

Sweets

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

First courses

Main courses and side dishes

Crumb cake - “Torta da frigoloti”

Sweets

Le pape (Polenta with porcini mushrooms and Lucanica sausage)

First courses

Peta de pan e formai (Bread & Cheese Peta)

Starters

Squash and Ricotta Gnocchi

First courses

Sweets

Elderberry and Honey Parfait

Sweets

Easter Ham

Starters

Fiemme Beer Cake

Sweets

Apple and Yogurt Cake

Sweets

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

Sweets

Polenta and Tosèla cheese

Main courses and side dishes

First courses

Pria de Manz (Beef stew)

Main courses and side dishes

Creamy risotto with Nostrano cheese and Golden Delicious apples

First courses

Salad with Zambana asparagus, walnuts and Vezzena

Starters

Confit

Starters

Fazzile Cocktail

Drinks

Whipped panna cotta

Sweets

Sweets

Alpine summer pasture on your plate

Starters

Main courses and side dishes

Drinks

First courses

Gluten-free Canederli (bread dumplings)

First courses

First courses

Custard and wild strawberry tart

Sweets

Elderberry syrup

Drinks

Main courses and side dishes

Potato dumplings with Puzzone di Moena Cheese

First courses

First courses

Mardi Gras fritters with apples and raisins

Sweets

Sweets

Basini di Trento (Trento kisses)

Sweets

Bread

Heart of Apple Buns

Sweets

First courses

Cornmeal and honey biscuits

Sweets

Sweets

Sweets

Caronzie de Caran (Special flour ravioli)

First courses

A “crazy” strudel

Sweets

Raspberry Cake

Sweets

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

Main courses and side dishes

Pumpkin Spätzle -Tyrolean glutenfree dumplings

First courses

Main courses and side dishes

Main courses and side dishes

Gingerbread biscuits

Sweets

Rennet Apple Strudel

Sweets

First courses

Main courses and side dishes

Salt crust roast beef

Main courses and side dishes

Carrot Cake

Sweets

Zelten di Natale (Christmas Zelten)

Sweets

“La mosa” (Special polenta)

First courses

Brezdèl

Sweets

Cheese “Canederli” (Bread Dumplings)

First courses

Sweets

Veal cheek with Teroldego flavour

Main courses and side dishes

“Brazedèl”

Sweets

Chocolate cupcakes with an elderflower glaze

Sweets

Main courses and side dishes

Mardi Gras fried pastry

Sweets

"Beef Eyes" Biscuits

Sweets

Potato dumplings with “Molche”

First courses

Groestl (Hash)

Main courses and side dishes

Sweets

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

First courses

Ravioli with dandelion

First courses

Toséla cheese petals with Carne Salada tartare

Starters

Potato Tortel

Main courses and side dishes

Homemade butter

Sweets

“Castagnaccio” (Chestnut Flour Cake)

Sweets

Starters

Sweets

Sweets

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

Crofeni with zuzèl and poìna

First courses

Puzzone cheese and Buckwheat flour fritters

Starters

Squash and Amaretti Cake

Sweets

“Pan de sorc” sweet bread

Bread

First courses

San Giovanni Cake

Sweets

First courses

Sweets

First courses

Trentino style Barley Soup

First courses

First courses

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

Main courses and side dishes

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

First courses

Canederli alla nonesa (Bread dumplings Val di Non style)

First courses

Cream of squash and Cuor di Fassa Cheese

First courses

Carne Salada trilogy

Starters

Oven-baked Filled Doughnuts

Sweets

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

Sweets

Apple Torte

Sweets

Roses of Apples

Sweets

Sweets

Krapfen

Sweets

Starters

Fresh pasta crescents with local Nostrano cheese fondue

First courses

Potato fingers with char and dandelion

Starters
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