The black truffle from Monte Baldo, throughout Italy is estimated for its exquisite organoleptic properties and not be confused with the white Piedmont, has been be collected from the Middle Ages on between the slopes of Monte Baldo and the eastern shore of Lake Garda. This fragrant tubers were once the delight of elegant tables and as it appears in a paper of 1700, the ones which were collected in Caprino Veronese were sent for 5-6 months in the year to the German imperial court. Today, between Baldo and Lake Garda, admitted seekers are still a few hundred, including Ettore , the friend, who personally collect them for our Chef.

The Trentino has thanks to its lakes and rivers as the main products trout and brook trout, and their growth has a centuries-old tradition, for which is needed flowing, fresh and oxygen-rich water. Especially the brook trout, once king of the lakes and torrents of the mountains, can only live in very clean water, a characteristic that gives him the name environmental pollution monitor.

The Garda Trentino, with white sails and the colors of the wind surfing, hides away from the ypical tourist the now rare and typical figure of the fisherman. Fish from the lake for the kitchen is not only the rare and valuable carp, but also the lake trout and whitefish. A mention deserve also the less noble but very tasty fish, such as alborells (pessate in Trentino dialect), the sardine, chub, tench, pike and perch.

In the history of the filled pasta the ravioli has a noble role he represented everywhere, such as a banquet. “Nude” born only with filling, surrounded with fresh pasta in the kitchens of the royal houses in the Middle Ages. Boccaccio speaks of it in the amendment of Calandrino in his Decameron.

The Garda Trentino, with white sails and the colors of the wind surfing, hides away from the ypical tourist the now rare and typical figure of the fisherman. Fish from the lake for the kitchen is not only the rare and valuable carp, but also the lake trout and whitefish. A mention deserve also the less noble but very tasty fish, such as alborells (pessate in Trentino dialect), the sardine, chub, tench, pike and perch.

The black truffle from Monte Baldo, throughout Italy is estimated for its exquisite organoleptic properties and not be confused with the white Piedmont, has been be collected from the Middle Ages on between the slopes of Monte Baldo and the eastern shore of Lake Garda. This fragrant tubers were once the delight of elegant tables and as it appears in a paper of 1700, the ones which were collected in Caprino Veronese were sent for 5-6 months in the year to the German imperial court. Today, between Baldo and Lake Garda, admitted seekers are still a few hundred, including Ettore , the friend, who personally collect them for our Chef.

The name chocolate comes from the aztechian word xocolatl, which means bitter water. According to legend, the chocolate is arrived accidentally in England: a Spanish galley was seized by the ships of His Majesty and it was loaded with precious seeds. Chocolate was something that could only afford rich and aristocrats, today, however, we can afford this delicacy everyday.

Although its origin is uncertain (some say the Tuscany, others the Veneto), probably the first recipe comes from sbatudin, when the egg yolks are mixed with sugar and then foamed up, which is considered by the rural families as invigorating food, then simply mascarpone was added on.