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Recipes

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
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