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The Val di Non and Val di Sole
Apples and Flavours Route
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The Three Routes
The Val di Non and Val di Sole Apples and Flavours Route
Tastings
Recipes
Biscotti di Natale
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Where to eat
Ristorante Locanda Alpina
Recipes
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Frollini with Val di Fiemme Saffron
Sweets
Small fillet of trout marinated in Nosiola wine with aromatic herbs on a toasted slice of bread of Valle dei Laghi ‘0 miles’ Ingredients
Starters
Elderberry and Honey Parfait
Sweets
Trentino style Hamburgers
Main courses and side dishes
Veal cheek with Teroldego flavour
Main courses and side dishes
Potato Tortel
Main courses and side dishes
Caronzie de Caran (Special flour ravioli)
First courses
Apple Torte
Sweets
Custard and wild strawberry tart
Sweets
Canederli alla nonesa (Bread dumplings Val di Non style)
First courses
Potato fingers with char and dandelion
Starters
Romantic biscuits
Sweets
Grappa spiked Chestnut Mousse
Sweets
Potato, apple and Speck salad
Starters
Elderberry syrup
Drinks
Cinnamon-scented apple fritters
Sweets
Carne Salada pasty with cheese mousse
Starters
Main courses and side dishes
Red Berry Aroma “Torta di fregoloti”
Sweets
Rennet Apple Strudel
Sweets
Potato “Tallari” (ravioli) filled with Casolèt cheese from Val di Sole
First courses
“Brazedèl”
Sweets
Winter cake with chestnuts
Sweets
Brezdèl
Sweets
Glasses of goat's cheese mousse and Trentodoc accompanied byTrentingrana and Trentodoc biscuits
Starters
Toséla cheese petals with Carne Salada tartare
Starters
Alpine summer pasture on your plate
Starters
Roses of Apples
Sweets
Pria de Manz (Beef stew)
Main courses and side dishes
Starters
First courses
“GROSTOI DI CARNEVALE” - Sweet fried pastry served at Mardi Gras time
Sweets
First courses
Snow-white cake
Sweets
Buckwheat Cake
Sweets
Sweets
“La mosa” (Special polenta)
First courses
Squash and Amaretti Cake
Sweets
Cheese “Canederli” (Bread Dumplings)
First courses
Apple Strudel with Mountain Flowers
Sweets
Oven-baked Filled Doughnuts
Sweets
Mountain dairy cheese pralines with Vino Santo centers
Starters
Carne Salada trilogy
Starters
Cream of squash and Cuor di Fassa Cheese
First courses
Ravioli with dandelion
First courses
Cornmeal and honey biscuits
Sweets
Christmas Dessert: Chocolate lingot with persimmon coulis
Sweets
Bread
Heart of Apple Buns
Sweets
Rabbit medallion with mousse of rabbit livers cooked with thyme and Teroldego Rotaliano and blueberry jelly
Starters
Gingerbread cookies
Sweets
Castione Parfait
Sweets
Sweet apple bread
Sweets
Salad with Zambana asparagus, walnuts and Vezzena
Starters
Buckwheat cake with red cranberry preserve
Sweets
Fiemme Beer Cake
Sweets
Potato Tortelli with char, onion sauce made with nosiola wine and estra virgin olive oil DOP Garda Trentino
First courses
A “crazy” strudel
Sweets
Pear & Chocolate cake
Sweets
Gluten-free Canederli (bread dumplings)
First courses
Martinsecco pears caramelised in Groppello wine
Sweets
First courses
Sweets
Parfait with Dandelion honey, cinnamon and walnuts
Sweets
Schlutzkrapfen with Buon Enrico grass
First courses
Basini di Trento (Trento kisses)
Sweets
Braised meat in Marzemino wine
Main courses and side dishes
Hot Chocolate with Christmas cookies
Sweets
Fillet of deer cooked with fir buds on finferle mushrooms with marzemina grape sauce and potato polenta
Main courses and side dishes
First courses
Chocolate cupcakes with an elderflower glaze
Sweets
Cream soup with Golden Delicious apples and flowers
First courses
‘Dolce del Banale’ Christmas cake
Sweets
Bleggio's Rabbit stew in raviolo
First courses
Christmas mousse with Rennet apples and persimmons
Sweets
Brownies made with Drena chestnuts and dark chocolate
Sweets
Main courses and side dishes
Fresh pasta crescents with local Nostrano cheese fondue
First courses
Sweets
Strauli or Fortaie
Sweets
Main courses and side dishes
Sweets
San Giovanni Cake
Sweets
Sweets
Main courses and side dishes
Mardi Gras fried pastry
Sweets
Bread with natural yeast and stone ground flours
Bread
“Carne salada” meat rolls with fresh goat cheese
Starters
Trentino style Barley Soup
First courses
Carrot Cake
Sweets
Apple Muffins
Sweets
Alpine char fillet tartare with grape-seed bread croutons and DOP Garda Trentino extra virgin olive oil butter.
Main courses and side dishes
Sweets
Peta de pan e formai (Bread & Cheese Peta)
Starters
Spicy tart with almonds and cranberry preserve
Sweets
Apple and Yogurt Cake
Sweets
Saint Lucy’s Little Donkey
Sweets
Sweets
“Castagnaccio” (Chestnut Flour Cake)
Sweets
Sweets
Potato "Casoncelli" (ravioli) with Lagorai mountain dairy cheese and walnut filling
First courses
"Monte Ozolo Revò" cheese mousse with rennet apples and Groppello wine
Starters
Sweets
"Beef Eyes" Biscuits
Sweets
Sweets
First courses
First courses
Salmon trout in crust
Main courses and side dishes
Zelten from Trentino
Sweets
Cheesecake Trentino style
Sweets
Polenta and Trentino sausage
First courses
Creamy risotto with Nostrano cheese and Golden Delicious apples
First courses
Crumb cake - “Torta da frigoloti”
Sweets
First courses
Potato dumplings with Puzzone di Moena Cheese
First courses
Mardi Gras fritters with apples and raisins
Sweets
Christmas-scented muffins
Sweets
Polenta and Tosèla cheese
Main courses and side dishes
Potato crescents filled with Fior d'Alpe di Castelfondo cheese
First courses
Main courses and side dishes
“Pan de sorc” sweet bread
Bread
Christmas cheesecake
Sweets
Krapfen
Sweets
Homemade butter
Sweets
Zelten di Natale (Christmas Zelten)
Sweets
Holiday shortbread cookies with quince apples
Sweets
Raspberry Cake
Sweets
Potato, apple and smoked trout composition
Starters
First courses
Gnocchi “Gialloblu” (Potato Dumplings “Gialloblu” on Trentino Cheese Fondue)
First courses
Crepes with nettle sprouts
First courses
Le pape (Polenta with porcini mushrooms and Lucanica sausage)
First courses
Main courses and side dishes
Easter Ham
Starters
Sacher biscuits
Sweets
Salt crust roast beef
Main courses and side dishes
Confit
Starters
Smoked trout and Granny Smith apple mousse with bread crouton and butter made with extra virgin olive oil DOP Garda Trentino
Starters
First courses
Trout tartare with apples
Starters
Mountain dairy aroma purple gnocchi
First courses
Veal cheek with Teroldego flavours
Starters
Potato dumplings with “Molche”
First courses
Smoking hot polenta from Val di Sole with Casolét cheese and Mortandela
First courses
Raw potato gnocchi with toasted bacon
First courses
Castione chestnut mousse “porcupine”
Sweets
“Brazedèl di Capodanno” (New Year’s Doughnuts)
Sweets
Crofeni with zuzèl and poìna
First courses
First courses
Smoked Ricotta Gnocchi
First courses
Fazzile Cocktail
Drinks
Events
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