In the Dolomites menu you will find some dishes that best represent this territory.
Speck, the legendary cured meat of the eastern Alps, meets toma from the alpine pastures in a delicious appetizer, thus creating our intriguing skewers.
The first course is a homemade thick-cut egg pasta typical of the mountains, topped with a distinctive porcini mushroom sauce which, thanks to the intense flavour of pristine forests, brings the rich taste of mountain cuisine to the dish.
Venison, hunted here since ancient times, gives main courses the aromas and culinary wisdom of the mountain hut kitchen, where there was plenty of time to cook deep, tasty stews best.
We could not let you miss out on a dessert whose taste is as rich as its preparation is sophisticated: hazelnut cake with gianduja (hazelnut chocolate) cream, a sensory experience that never fails to move dessert lovers.
For this menu we chose a wine that gives its best throughout the meal, a wine connected to this land that has withstood the intensity of the flavors it has accompanied for centuries.