Recipes
Tasty recipes with typical Vallagarina products
The Trentino chefs open the doors of their kitchens to offer you the special recipes of their menus, between tradition and modernity, prepared with genuine local products.
The excellent Trentino cuisine can be found both in large restaurants and in small inns and trattorias in the area. Both in the mountain huts and in the elegant wine cellars. A simple, elegant and respectful cuisine, which goes beyond tradition to focus with a curious gaze on the new, with dishes revisited in a contemporary key, combining flavors and playing on contrasts.
Guinea hen with Castione-chestnuts
Guinea hen with Castione- chestnuts. The restaurateur Sergio Valentini of the Locanda delle Tre Chiavi di Isera invites you to prepare this exquisite second course. Ingredients for 8 people 1 boned guinea-fowl 300 g of boiled Castione-chestnuts without peel some lard slices chopped fresh ...
Fanzelto
A traditional recipe of Terragnolo. Fanzelto (or fanzeltem) was invented to compensate for the shortage of wheat and therefore of white flour; it is a poor dish prepared with buckwheat (“formentóm”). You can taste it in Terragnolo, in Leno-Valley and also some restaurants in Vallagarina ...
Scottini gnocchi
A recipe from Locanda D&D Maso Sasso. Chef Ivano Dossi offers you the recipe for “Scottini”, delicious goat ricotta gnocchi with nettles from Monte Baldo. Ingredients 3 kg fresh goat ricotta 300 gr Trentino parmesan 10 fresh eggs 200 gr boiled and pureed nettles 600 gr potato starch salt ...
The “Beca” cake
A recipe from the Malga Campei Refuge. Bread cake, a typical food of the past, made with stale bread and local ingredients. A simple recipe for a tasty cake, which speaks of the past and traditions. Ingredients 10 splits of stale bread 75 ml of milk a glass of corn oil 5 tablespoons of sugar ...
Rye Casonzei
A recipe of “Locanda delle Tre Chiavi” in Isera. A recipe from the restaurateur Sergio Valentini: casonzei of rye stuffed with goat ricotta-cheese from Gresta-Valley sautéed with flowered-butter. Ingredients for 8 people For the “pasta”: 600 g flour 400 g rye flour 10 organic eggs ...
Canederli with Monte Veronese DOP
A recipe of the Monti Lessini Restaurant. A traditional recipe revisited to enhance local products such as Monte Veronese DOP, a local cheese from Lessinia, a meeting place between Venetian and Trentino traditions, and butter, milk and grana cheese of Vallagarina. Ingredients for 4 people ...