TRENTINO CUISINE

Raw materials worked with love and passion

Trentino cuisine has a culinary tradition that is largely due to the influence of Tyrolean and Austrian cuisine (today’s Trentino was part of the county of Tyrol for centuries) and to a lesser extent to the cuisine of the Veneto. It is also influenced by the particular nature linked to the historical and geographical isolation of the Alpine valleys. A unifying characteristic is the traditional poverty of typical dishes, and another is the presence of products and raw materials for cooking that characterize the territory: potatoes, apples, maize, dairy products, spirits and spirits. Taken from: Wiki

SLICED MEATS FROM TRENTINO

Luganega trentina, smoked mortandela, Trentino speck, dried luganega...these are just some of the sliced specialities of our region.

FIRST DISHES

Canederli in broth, Canederli with cheese and bacon, Spatzle of spinach with bacon and cream, apple and bacon risotto...

SECOND DISHES

Goulash with polenta, juniper deer, lamb chops, salted meat, potato polenta with mushrooms and melted cheese...

TRENTINO SIDE DISHES

Sautéed potatoes with onion and bacon, onions au gratin with Fontal, mixed mushrooms, polenta.....

DESSERTS & CAKES

Vanilla strudel, Strauben, Zelten, apple fritters, Tyrolean cookies, kaiserschmarren, tiramisu...

BOOK A TABLE

Book your table and delight your palate tasting typical Trentino dishes sitting on our panoramic terrace.

+39.0462.60.11.84
info@rifugiodesalpes.it

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