Handmade first courses

Typical Trentino bread dumplings, handmade, flavoured with speck and pastalucanica (Trentino sausage), served in steaming broth or with butter and sage from the garden
Typical large bread, sausage and parsley dumplings, handmade, served in broth or with melted butter and sage

Beef goulash soup flavoured with hot paprika, served with Trentino dumplings

- Typical large bread dumplings, handmade, with bacon and Trentino sausage, served in goulash soup

Homemade egg tagliatelle dressed with fresh venison ragù marinated in Teroldego and flavoured with bay leaf and juniper, with wild blueberry sauce

-Typical bread gnocchi with wild herbs and spinach on a butter and sage cream, with shavings of Trentingrana

-Handmade bread dumplings with herbs and spinach, served with butter and Trentingrana

Handmade bread dumplings with herbs and spinach, served with butter and Trentingrana cheese

Fresh pasta ravioli filled with soft polenta and semi-mature cheese, served with flakes of ricotta smoked over beech wood on a mushroom cream

- Ravioli filled with cheese and polenta with smoked ricotta cheese and mushroom cream

-Fresh pasta ravioli filled with soft polenta and semi-mature cheese, served with flakes of ricotta smoked over beech wood on a mushroom cream

Fresh egg spaghetti, tossed with Alpine char fillets and smoked trout, courgettes and fresh cherry tomatoes

- Handmade spaghetti with Alpine lake char fillets, trout, courgettes and fresh cherry tomatoes

- Handmade spaghetti with Alpine lake char fillets, courgettes and fresh cherry tomatoes

Tasting on a plate of:
Tagliatelle with venison ragù, Strangolapreti, Ravioli

Homemade spaghetti with homemade Bolognese ragù

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