The recipes
of Trentino Alto Adige

Blumenhotel Belsoggiorno in the Val di Non: the recipes of Trentino Alto Adige. Do you love cooking? Do you like experimenting in the kitchen? Discover the recipes of Trentino Alto Adige and the specialities of the Val di Non at Blumenhotel Belsoggiorno. The traditional starters of Trentino, such as canederli (dumplings) and strangolapreti (spinach gnocchi), meat main courses such as goulash with polenta and the melted cheese of the Dolomites, local and world-renowned cakes, such as zelten (fruitcake) and apple strudel.

Choose a recipe at Bluemenhotel Belsoggiorno, the hotel and restaurant in the Val di Non, according to the occasion and your creative inspiration: the tastiest way to continue your holiday in Trentino even at home! Blumenhotel Belsoggiorno in Malosco: the sensory holiday in Trentino. TASTE…the recipes by Maria Rosa and Fabio. The dishes of Trentino Alto Adige and the specialities of the Val di Non can be found at Blumenhotel Belsoggiorno, the hotel for celiacs in the Val di Non.

Strangolapreti
(spinach gnocchi)

Method

Soak the bread in a little milk, season with salt, pepper and nutmeg. Sauté the onion in olive oil, add the blanched spinach, the eggs, the Trentingrana cheese and a little flour. The mixture must be firm. Shape into classic rolls and then into small oblong gnocchi. To speed up the shaping process, pass them through a mould with large holes. Cook the strangolapreti in plenty of salted water (with a little oil) for 5 minutes.

Ingredients (for 6)

  • 500g stale bread
  • 2 dl milk
  • 50g onions
  • 50g olive oil from Garda Trentino
  • 300g spinach
  • 4/5 eggs
  • 20g flour
  • salt/pepper/nutmeg as required
  • 50g Trentingrana cheese

For the sauce

  • 60g butter
  • 60g Trentingrana cheese

Tortel de Patate Val di Non

Method

Peel and grate the potatoes, add the flour and salt, and carefully mix together all the ingredients. Place in a cake tin greased with plenty of lard and put it in the oven at 200°C. Bake until a golden brown crispy surface has formed. These “tortei” can also be cooked in a hot pan, greased with oil or lard, placed directly on the heat. Tortel di patate is usually eaten accompanied by cold cuts, cheese, cabbage and borlotti beans or cranberry jam.

Ingredients

  • 6-7 mature potatoes (preferably Kennebeck or Majestic)
  • 1-2 tablespoons white flour
  • salt as required
  • lard or oil