Typical local Trentino cuisine

Genuine recipes and traditional dishes cooked with zero-km products.

The refuge is frequented by many people who climb up to savour its cuisine, in particular the polenta with venison, the shank, the roast with walnuts, mushrooms, risottos with blueberries or with the ‘radic de ors’, gnocchi with porcini mushrooms, and many other local specialties such as carbonera and potato polentas.

Our cuisine was awarded already in 1994 with the ‘PIRON D’ORO’ and subsequently recommended by ‘L’ITALIA del GAMBERO ROSSO’.

EVERY DAY’S
TYPICAL MENU

FIRST COURSES
three kinds of tagliatelle alla cacciatora
potato gnocchi with porcini sauce
tortelloni with bagoss cheese
blueberry risotto, or with ‘radic de ors’

SECOND COURSES
polenta with venison stew
braised venison, wild boar morsels
baked shank, roast in walnut sauce

SIDE DISHES
sautéed mushrooms, shallots in sweet and sour sauce
chips, seasonal vegetables

DESSERTS
ice cream with blueberries and raspberries
apple strudel, semifreddoes

coffee
water and house wine

€ 26.00 (indicative)

THE POLENTAS

We offer two typical polentas of the local tradition

POTATO POLENTA
Ingredients: Storo maize flour, buckwheat flour (not much), a bit of white flour, olive oil, leeks, lard
Procedure: cook the potatoes in a cauldron with not too much water. After cooking, mash the potatoes with the typical pestle, add yellow flour until you make a homogeneous mixture, cook for 30 minutes, and before serving, add the sauté.

POLENTA CARBONERA
Ingredients: Storo maize flour, water, salt, malga butter, onion, Grana cheese, small pieces of local cheese, Prezzo salami.
Procedure: cook the polenta in a traditional way, on the side brown the onion with the butter, add the salami, wet with wine and let it evaporate. When the polenta is cooked, add the sauté and the cheese, ‘trisare’ (mix) the polenta, and pour on the cutting board.

Menu