recipes

The best recipes of mountain cuisine, traditional dishes made with local products and customs.

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    Roe Deer in Wet

    Roe Deer in Wet

    Stewed venison is a typical recipe of the Dolomites, a single dish famous as a symbol of mountain cuisine


    Smacafàm

    Smacafàm

    The smacafam is a cross between a pizza and a polenta, a single and substantial dish typical of the Dolomites and Trentino. Preparation: Cut the lard into cubes and fry it together with the thinly sliced ​​onion, season with a little pepper. Mix the flours in a bowl and add the milk, mixing well, [...]

    Buckwheat cake

    Buckwheat cake

    Preparation: Cream the butter with half the sugar. add the egg yolks one at a time. Combine the flour and the almonds. Beat the egg whites until stiff, add the other half of the sugar a little at a time and mix with the mixture. Grease and flour an opening pan and pour the dough. Bake in a preheated oven at 180 ° C for 45 minutes. [...]


    Potato pancakes with sauerkraut

    Potato pancakes with sauerkraut

    Preparation: Sauerkraut: if the sauerkraut is too acidic, squeeze it well or rinse it with cold water. Pour the water into a saucepan with the sauerkraut, add the diced speck, juniper berries, peppercorns, cumin and bay leaf. Add salt and simmer, covered, for approx. 1 hour and [...]

    Meliga pastes

    Meliga pastes

    Preparation: Mix the egg yolks with the sugar in a bowl until you get a soft cream. Combine the flours, grated lemon zest, vanilla, salt, softened butter and cream made with egg yolks and sugar on a pastry board. Mix the dough without working it too much, then form a ball that you will put in the refrigerator [...]

    Ricotta Gnocchi

    Ricotta Gnocchi

    Preparation: Mix the ricotta with the butter, three whole eggs, the parmesan, a little nutmeg, a tablespoon of chopped parsley, the breadcrumbs and as little flour as possible to prevent the gnocchi from melting during cooking. Shape into balls the size of a teaspoon (round gnocchi), cook them in lightly salted water [...]

    Baked Pizzoccheri

    Baked Pizzoccheri

    Preparation: Wash, cut into pieces and boil the vegetables in abundant salted water. After 5 minutes in the same pot, also cook the pizzoccheri for about 10/12 minutes (leave them a little al dente). Meanwhile, cut the soft cheese into cubes and melt the butter with a few tablespoons of oil, flavoring it with sage and [...]

    Battered Mushrooms

    Battered Mushrooms

    Battered mushrooms are a typical mountain recipe ideal for a tasty side dish. Preparation is quick and easy.

    Tyrolean dumplings - Tiroler Knödel

    Tyrolean dumplings - Tiroler Knödel

    Preparation: Cut the bread into cubes, dip it in milk, squeeze, add the eggs and knead, cover and let it rest for half an hour. Aside, brown the diced speck and the chopped ham (or the meat) and add them to the mixture, then add the fried onion, chopped parsley and chives [...]

    Sacher cake

    Sacher cake

    Preparation: Break up the dark chocolate and melt it in a bain-marie. Cream the ugly kept at room temperature, with half the sugar. Combine the melted chocolate with the egg yolks (one at a time) while continuing to mix. Whip the egg whites with the remaining sugar until stiff (very firm consistency) and add a part to the mixture of [...]

    Omelette with cheese and mountain speck

    Omelette with cheese and mountain speck

    Preparation: Eggs have always been one of the mother ingredients in mountain cuisine. This easily available product has led to the birth of several recipes. We want to present you a classic of mountain cuisine: the omelette with speck. Heat a knob of butter in the pan (preferably from the mountain pastures) and scald [...]

    Strangolapreti Trentino style

    Strangolapreti Trentino style

    Preparation: Soak (for about three hours) the stale bread cut into cubes in warm milk; add the spinach or other vegetables, previously boiled and chopped in a little lightly salted water, after having tossed them in butter and seasoned with salt, pepper and nutmeg. Add the finely chopped onion browned in oil, the [...]

    Boscaiola rice

    Boscaiola rice

    Preparation: Rinse the dried mushrooms and let them soften in water for at least a couple of hours. Melt the butter and oil in a saucepan and, when hot, add the chopped onion and the drained and chopped mushrooms. Leave to brown for a few minutes, then pour in the rice, stirring thoroughly for a few moments so that it absorbs the sauce. [...]

    Risotto with Chestnuts and Raschera

    Risotto with Chestnuts and Raschera

    Preparation: Soak the chestnuts in cold water until completely rehydrated, cook them in a pot in plenty of salted water flavored with wild fennel. Brown the thinly sliced ​​onion in extra virgin olive oil and season with salt and pepper, then add the rice and toast it before starting cooking, gradually adding [...]

    South Tyrolean dumplings

    South Tyrolean dumplings

    Preparation: Cut the bread into cubes. Finely chop the leek, chives and parsley. Combine the flour with the bread and add the milk. Take the shallots, cut them into cubes and brown them in the oil together with the leek. Combine these to the dough and add the chives and parsley. Combine the eggs and form a homogeneous mixture. Let it rest [...]

    Raviolo with ricotta and egg yolk

    Raviolo with ricotta and egg yolk

    Recipe by starred Chef Fabio Cucchelli (Ristorante La Siriola) for the "Chef's Cup SudTirol" competition: fresh pasta ravioli with ricotta and egg yolk, parmesan sauce and black truffle. Filling preparation: Mix the ricotta with the spinach, add 30 g Parmesan cheese, salt, pepper, nutmeg and mix well. For the sauce Make a roux with [...]

    Zelten Tyrolean

    Zelten Tyrolean

    Preparation: Wash the plums, pears, figs and raisins briefly with cold water, put them in a bowl, cover with water and leave to soak overnight. Drain the softened fruit and cut into very small cubes. Finely chop the hazelnuts, almonds and pine nuts. Add the arancini, the candied citron, the [...]

    sloppy

    sloppy

    Preparation: Work the buckwheat and wheat flour in a bowl, add salt, pepper and enough water to obtain a soft batter that you will leave to rest for about half an hour. After half an hour, add some diced cheese to the mixture and, taking it from time to time with a spoon kept moist, fry the pancakes in a [...]

    Rice with Valdostana fondue

    Rice with Valdostana fondue

    Preparation: Prepare the fondue: remove the fontina crust and cut it into cubes; put the freshly cut cheese in a pan with crushed garlic and cover with milk, put everything in a cool (not cold) place for a couple of hours. After 2 hours, put the contents of the pan in a pot [...]

    Meuse or Montanara Soup

    Meuse or Montanara Soup

    Preparation: The Meuse is a typically mountain soup that boasts many variations. In the past it was prepared on the occasion of the holidays and was placed in the center of the table leaving each diner the burden of serving themselves. Mix the flours and dissolve them in milk diluted with 1/3 of water, add salt and cook very slowly for at least 40 minutes [...]

    sugared pancake with raisins

    sugared pancake with raisins

    Preparation: In a bowl mix the flour with the milk, the cream, the egg yolks, the seeds of the vanilla pod and the rum. Mix the ingredients with a whisk to obtain a smooth paste. Beat the egg whites with a pinch of salt and, once foamy, sprinkle in the granulated sugar. When will [...]

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