DISCOVER OUR DISHES

BIGOLI COL MUSSO

Bigoli are big handmade spaghetti sauted with donkey minced meat seasoned with spices and fragrances



ALPINE GRAZING DUMPLINGS

They are another version of the classical recipe: potatoes dumplings. It’s not so easy to trace back to its origins. People used to think about an habitual attendance from whom lived in the shepherd’s hut in the Veronese Alps using the ingredients they had.
In the west Lessinia people used to cook dumplings just with flour and hot water. In the east Lessinia there  is ricotta cheese in addition.
(Lessinia tastes, ed. Community Of Lessinia, notes by Fausto Cantarelli Sept.08, page 24)

 

PESTO WITH SMOKED RICOTTA CHEESE
(stews of tastasal with smoked ricotta cheese)

The tastasal pesto is most known as the traditional risotto but nowadays is also used in order to prepare grilled or sauted stews of tastasal pesto served with smoked ricotta cheese.
In our inn polenta and boiled vegetables in season are added.



CARBONERA POLENTA

This is an ancient dish of the veronese tradition. It’s a tender and yellow polenta (maize porridge) with alpine grazing cheese from Lessinia mount. Wood mushrooms and just a sprinkle of black truffle from Lessinia. It’s served in a great earthenware bowl to keep it hot.



TENERONA FROM BALDO MOUNTAIN

Less salt beef meat from the Veronese mountain, OGM free. It’s a tender red color beef meat served with stewed beans.



SLEPA DEL BALDO

An 800 gr. Beef chop OGM free according to the Banquets



Sbroeton de Verona:

An ancient veronese hot soup with onions, savoys and potatoes served with olive oil and pepper.

ANCIENT VERONESE PASTRY MAKING

We prepare:

San Vigili from Bardolino town
Tortafrolla
Sbrisolona, Ruoti and other biscuits, sweets and shortbread.
All these are handed on by our mother and grandmothers and ready to be accompanied to a glass of Recioto wine.