Our kitchen

RESEARCH AND TRADITION

The menu is revised and integrated during all the year to serve only seasonal raw materials chosen among small Italian productions.

Each dish is designed and made with dedication and research.

A challenge aesthetic too looking for an Italian cuisine of high quality.

APPETIZERS

Speck and cheeses from the mountain hut Pretzhof with pickles of Baita

 

Smoked alpine char, Cansiglio’s ricotta, endive, pink grapefruit and salted almonds

 

Creamed codfish, corn bread crusts and green apple gel

 

Toc’ in Braide Soft polenta, duck egg at low temperature, cheese foam “3 latti”

 

The aubergine

 

Beef tartare, egg yolk Mares, marinated finferli and brioche bread with tyme

 

Veal and tuna, avocado and anchovies pan fried

FIRST COURSES

Carnaroli with aglio orsino, alpine sausage and honey ice cream

 

Deer ravioli with foam of Graukäse, wild blueberry extract and finferli with rosemary

 

Verrigni Spaghetti with San Marzano and Pachino tomatoes, basil pesto and stracciatella di burrata

 

Cream of peas scented with mint with alpine yogurt and puffed quinoa

 

Potato gnocchi, carrot heart, rabbit’s gems and buffalo ricotta cheese

 

Onion au gratin soup with seasoned cheese Vezzena

 

Small spinach canederli with fondue Taleggio and crispy cabbage

 

Paccheri with marinated shrimps with lime and zucchini in bloom

SECOND COURSES

Turbot in white wine Vermouth with a sauce of clams and sesame beans

 

veal cheek braised with mashed potatoes and crispy taccole

 

The summer vegetable garden in Baita

 

Beef fillet with spicy mustard with stewed red cabbage and mountain potatoes

 

Deer in the scents of the woods

 

Milan Cortina: Veal chop, Ratte potato and pan of crunchy vegetables

 

The lamb in three cookings: baked thimble, shoulder bowl, fried chop

 

Beef steak of Pretzhof hut and its side dishes

DESSERT

Caramelized pineapple with cream ice cream fresh strawberries and traditional vinegar

 

Millefeuille with pistachio cream and raspberry sorbet

 

Sponge cake, Illy coffee foam and creamed with mascarpone

 

Carrot pie, made with ginger and elderflower gelèe

 

Gianduia Cremino with yogurt mousse and Cardamom pears

 

Bourbon vanilla ice cream with caramel and nuts

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