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  • Ingredienti per 6 persone

    3 uova
    6 cucchiai di farina 00
    latte
    un pizzico di sale
    1 cucchiaino di zucchero
    una noce di burro
    confettura di ribes rosso

Recipes

“Castagnaccio” (Chestnut Flour Cake)

Sweets

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

Main courses and side dishes

Trentino style Hamburgers

Main courses and side dishes

Mardi Gras fritters with apples and raisins

Sweets

Main courses and side dishes

First courses

Alpine summer pasture on your plate

Starters

Canederli alla nonesa (Bread dumplings Val di Non style)

First courses

Veal cheek with Teroldego flavour

Main courses and side dishes

Le pape (Polenta with porcini mushrooms and Lucanica sausage)

First courses

Ravioli with dandelion

First courses

Smoked Ricotta Gnocchi

First courses

Frollini with Val di Fiemme Saffron

Sweets

First courses

Elderberry and Honey Parfait

Sweets

Potato dumplings with Puzzone di Moena Cheese

First courses

Homemade butter

Sweets

Fiemme Beer Cake

Sweets

Starters

Sweets

Salad with Zambana asparagus, walnuts and Vezzena

Starters

Roses of Apples

Sweets

A “crazy” strudel

Sweets

First courses

Gluten-free Canederli (bread dumplings)

First courses

Raw potato gnocchi with toasted bacon

First courses

Sweets

Braised meat in Marzemino wine

Main courses and side dishes

Squash and Amaretti Cake

Sweets

Gingerbread biscuits

Sweets

Fresh pasta crescents with local Nostrano cheese fondue

First courses

Apple “Peta”

Sweets

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

First courses

Confit

Starters

Sweets

Mardi Gras fritters with apples and raisins

Sweets

Cream soup with Golden Delicious apples and flowers

First courses

Crofeni with zuzèl and poìna

First courses

Toséla cheese petals with Carne Salada tartare

Starters

Cornmeal and honey biscuits

Sweets

Caronzie de Caran (Special flour ravioli)

First courses

Potato, apple and smoked trout composition

Starters

First courses

Cream of squash and Cuor di Fassa Cheese

First courses

Creamy risotto with Nostrano cheese and Golden Delicious apples

First courses

Cher de Fascia bread dumplings on walnut cream sauce

First courses

Polenta and Tosèla cheese

Main courses and side dishes

“Brazedèl”

Sweets

First courses

Squash and Ricotta Gnocchi

First courses

Potato, apple and Speck salad

Starters

“Carne salada” meat rolls with fresh goat cheese

Starters

Groestl (Hash)

Main courses and side dishes

Mardi Gras fried pastry

Sweets

First courses

Sweets

Carne Salada trilogy

Starters

Main courses and side dishes

Easter Ham

Starters

Puzzone cheese and Buckwheat flour fritters

Starters

Cheese “Canederli” (Bread Dumplings)

First courses

Bread with natural yeast and stone ground flours

Bread

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

Starters

First courses

Main courses and side dishes

Pria de Manz (Beef stew)

Main courses and side dishes

Castione chestnut mousse “porcupine”

Sweets

Zelten di Natale (Christmas Zelten)

Sweets

First courses

Sweets

Sweets

Strauli or Fortaie

Sweets

Apple and Yogurt Cake

Sweets

Pumpkin Spätzle -Tyrolean glutenfree dumplings

First courses

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

First courses

Potato fingers with char and dandelion

Starters

Sweets

Trout tartare with apples

Starters

Fazzile Cocktail

Drinks

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

Sweets

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

Starters

Small filet of trout marinated in Nosiola wine with aromatic herbs on a toasted slice of bread of Valle dei Laghi ‘0 miles’ Ingredients

Starters

San Giovanni Cake

Sweets

Starters

Sweets

Sweets

Grappa spiked Chestnut Mousse

Sweets

Sweets

Sweets

Carrot Cake

Sweets

"Beef Eyes" Biscuits

Sweets

First courses

Rabbit medallion with mousse of rabbit livers cooked with thyme and Teroldego Rotaliano and blueberry jelly

Starters

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

Main courses and side dishes

Elderberry syrup

Drinks

Red Berry Aroma “Torta di fregoloti”

Sweets

Main courses and side dishes

Potato Tortelli with char, onion sauce made with nosiola wine and estra virgin olive oil DOP Garda Trentino

First courses

Mountain dairy cheese pralines with Vino Santo centers

Starters

Carne Salada pasty with cheese mousse

Starters

Main courses and side dishes

Krapfen

Sweets

Apple Muffins

Sweets

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

First courses

Heart of Apple Buns

Sweets

Crepes with nettle sprouts

First courses

Sweets

Sweets

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

Sweets

Glasses of goat's cheese mousse and Trentodoc accompanied byTrentingrana and Trentodoc biscuits

Starters

Potato crescents filled with Fior d'Alpe di Castelfondo cheese

First courses

Veal cheek with Teroldego flavours

Starters

Basini di Trento (Trento kisses)

Sweets

Peta de pan e formai (Bread & Cheese Peta)

Starters

Sweets

Apple Strudel with Mountain Flowers

Sweets

Main courses and side dishes

Buckwheat Cake

Sweets

“Pan de sorc” sweet bread

Bread

Cheesecake Trentino style

Sweets

Mountain dairy aroma purple gnocchi

First courses

Apple Torte

Sweets

Castione Parfait

Sweets

Salt crust roast beef

Main courses and side dishes

Potato dumplings with “Molche”

First courses

Polenta and Trentino sausage

First courses

Salmon trout in crust

Main courses and side dishes

Sweets

Events

HAPPYCHEESE

25th January - 28th March | Val di Fiemme - Val...

#TRENTINOSKISUNRISE

Trentino | dal 26 dicembre 2019 al 26 marzo...

ASPETTIAMO VISITE!

Da dicembre ad aprile | Calendario settimanale...

UVA E DINTORNI

Avio | 4-6 settembre

HAPPYCHEESE

Val di Fiemme, Val di Fassa, San Martino di...

GEMME DI GUSTO

Trentino | i fine settimana di maggio

POMARIA

Casez di Sanzeno - Val di Non | 10 e 11 ottobre...

A TUTTO NOSIOLA

Trentino | 2-13 aprile

#TRENTINOWINEFEST 2020

Trentino | da marzo a dicembre

LA NOTTE DEGLI ALAMBICCHI ACCESI

Vallelaghi | dal 6 all'8 dicembre

DIVINNOSIOLA, QUANDO IL VINO SI FA SANTO

Trento e Valle dei Laghi | marzo - aprile

#GRAPPATRENTINOLOVERS

I magnifici 10 dove gustare e acquistare la...

REBORO. TERRITORIO E PASSIONE

Madruzzo e Vallelaghi | novembre

MÜLLER THURGAU: VINO DI MONTAGNA

Cembra Lisignago | luglio

HAPPYCHEESE TASTE THE SUNSET - RIFUGIO TOGNOLA

San Martino di Castrozza - Alpe Tognola, 29...

A TUTTO MÜLLER

Trentino | giugno - luglio

DI MASO IN MASO ... DI VINO IN VINO

Lavis | 25 aprile

SPUNTI DI GUSTO

Da dicembre a Pasqua - calendario di esperienze...

SETTEMBRE ROTALIANO - ALLA SCOPERTA DEL TEROLDEGO

Mezzocorona | inizio settembre

RASSEGNA DEL VINO PAESANO

Sporminore | giugno 2020

SNOWALE, RIFUGI IN FERMENTO!

SkiArea Pejo3000 - Val di Sole | 8 marzo

DIVIN OTTOBRE

Trentino | i fine settimana di ottobre

CANTINE APERTE

Trentino | 30-31 maggio 2020

HAPPY TRENTODOC

Trento | 21 novembre - 8 dicembre

HAPPYCHEESE TASTE THE SUNSET - SASS PORDOI

Canazei - Sass Pordoi, 4 marzo 2020

CALICI DI STELLE

Trentino | 10 agosto
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