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Trentino and Val di Fassa recipes
Most children from a young age fight over their toys. But not Carla and Paolo, Sommelier and Chef at the Olympic SPA hotel . Even as schoolchildren they argued over that most magical of games: cooking. Over the years, each has found their own space within this enchanting realm: Paolo as Chef, Carla as Sommelier. What once divided them, today unites them. Discover Trentino and Val di Fassa recipes reworked by Paolo and Carla, especially for you…
A traditional festive cake from the Trentino region, made with dried fruit and rye flour...
Ingredients: 200 ml water, 20 g yeast, 2 tbsp sugar, 250 g flour (half white, half rye), 15 g salt, 1 tbsp oil, 1 tbsp aniseed, 1 tbsp cumin, 500 g diced dried figs, 350 g raisins, 350 g mixed nuts and candied peel (lemon and orange), 3 tbsp rum, 70 g honey
Method:
An easy recipe evoking traditional flavours, made with Trentino polenta and Chèr de Fascia cheese
Ingredients: sauerkraut, cumin, onion, honey, chanterelle mushrooms, potato, Chèr de Fascia cheese, sausage, Storo polenta
Method:
A simple dessert and a flavoursome way to enjoy all the benefits of this famous spice
Ingredients: (6 small tarts): 1 pack filo pastry, 2 pears, 100 g Puzzone di Moena cheese, 500 g cream, 4 eggs, salt. For the carrot and ginger sauce: 250 g lightly salted water, 1 shallot, 3 peeled carrots, 2 cm ginger root
Method:
Wine accompaniment: Grigoletti “l'Opera” chardonnay harmonises perfectly with the sharp notes of the Puzzone and ginger
A light packed lunch, made with simple yet good quality ingredients
Ingredients: ham, mountain thyme, extra virgin olive oil
Method: