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Recipes

Potato, apple and Speck salad

Starters

Main courses and side dishes

First courses

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

Sweets

Roses of Apples

Sweets

Sweets

Sweets

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

Main courses and side dishes

Bread with natural yeast and stone ground flours

Bread

Basini di Trento (Trento kisses)

Sweets

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

First courses

Apple “Peta”

Sweets

Creamy risotto with Nostrano cheese and Golden Delicious apples

First courses

Homemade butter

Sweets

First courses

Gluten-free Canederli (bread dumplings)

First courses

Drinks

Krapfen

Sweets

Crumb cake - “Torta da frigoloti”

Sweets

Apple Muffins

Sweets

Main courses and side dishes

Mardi Gras fried pastry

Sweets

Elderberry and Honey Parfait

Sweets

Groestl (Hash)

Main courses and side dishes

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

Starters

Salt crust roast beef

Main courses and side dishes

Trentino style Barley Soup

First courses

Sweets

Ravioli with dandelion

First courses

Potato dumplings with “Molche”

First courses

Raspberry Cake

Sweets

“Brazedèl”

Sweets

Caronzie de Caran (Special flour ravioli)

First courses

Sweets

Sweets

Chocolate cupcakes with an elderflower glaze

Sweets

Smoked Ricotta Gnocchi

First courses

Apple and Yogurt Cake

Sweets

Buckwheat Cake

Sweets

Carne Salada trilogy

Starters

Custard and wild strawberry tart

Sweets

Carrot Cake

Sweets

Sweets

Fiemme Beer Cake

Sweets

Oven-baked Filled Doughnuts

Sweets

A “crazy” strudel

Sweets

Main courses and side dishes

First courses

Easter Ham

Starters

Puzzone cheese and Buckwheat flour fritters

Starters

Alpine summer pasture on your plate

Starters

Toséla cheese petals with Carne Salada tartare

Starters

Sweets

Gingerbread biscuits

Sweets

First courses

Zelten di Natale (Christmas Zelten)

Sweets

First courses

Pumpkin Spätzle -Tyrolean glutenfree dumplings

First courses

Starters

Cornmeal and honey biscuits

Sweets

Elderberry syrup

Drinks

“Carne salada” meat rolls with fresh goat cheese

Starters

Salad with Zambana asparagus, walnuts and Vezzena

Starters

Squash and Ricotta Gnocchi

First courses

Main courses and side dishes

Canederli alla nonesa (Bread dumplings Val di Non style)

First courses

Heart of Apple Buns

Sweets

First courses

Mardi Gras fritters with apples and raisins

Sweets

“Pan de sorc” sweet bread

Bread

Crofeni with zuzèl and poìna

First courses

Bread

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

Starters

Main courses and side dishes

Sweets

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

Sweets

Sweets

First courses

Le pape (Polenta with porcini mushrooms and Lucanica sausage)

First courses

Pria de Manz (Beef stew)

Main courses and side dishes

Grappa spiked Chestnut Mousse

Sweets

Potato Tortel

Main courses and side dishes

Red Berry Aroma “Torta di fregoloti”

Sweets

Salmon trout in crust

Main courses and side dishes

Main courses and side dishes

Sweets

Polenta and Tosèla cheese

Main courses and side dishes

Whipped panna cotta

Sweets

Main courses and side dishes

Cream of squash and Cuor di Fassa Cheese

First courses

“La mosa” (Special polenta)

First courses

Sweets

Squash and Amaretti Cake

Sweets

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

First courses

Sweets

Peta de pan e formai (Bread & Cheese Peta)

Starters

Confit

Starters

Strauli or Fortaie

Sweets

Mardi Gras fritters with apples and raisins

Sweets

Main courses and side dishes

First courses

Potato fingers with char and dandelion

Starters

Main courses and side dishes

Potato crescents filled with Fior d'Alpe di Castelfondo cheese

First courses

Cheese “Canederli” (Bread Dumplings)

First courses

Veal cheek with Teroldego flavour

Main courses and side dishes

"Beef Eyes" Biscuits

Sweets

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

Main courses and side dishes

First courses

Potato, apple and smoked trout composition

Starters

Sweets

“Castagnaccio” (Chestnut Flour Cake)

Sweets

Fresh pasta crescents with local Nostrano cheese fondue

First courses

Brezdèl

Sweets

Crepes with nettle sprouts

First courses

Starters

First courses

Fazzile Cocktail

Drinks

San Giovanni Cake

Sweets

Carne Salada pasty with cheese mousse

Starters

Cream soup with Golden Delicious apples and flowers

First courses

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

First courses

Raw potato gnocchi with toasted bacon

First courses

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

First courses

Rennet Apple Strudel

Sweets

Potato dumplings with Puzzone di Moena Cheese

First courses

Frollini with Val di Fiemme Saffron

Sweets

First courses

Apple Torte

Sweets

First courses
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