Tiny Restaurant
Menù
Startings
Seasonal delicatessen
€ 7,50 each portion
Triade (Triad)
Golden Apples, alpine Casolet cheese from Val di Rabbi skewer with dal Marcante’s Speck
Ocarotto (Goose one)
Tiny cheese platter with mixed goose Speck + turkey Ham + delicate Alpine cheese
Selvaggio (Wild)
Tiny cheese platter of mixed game hunting salami + Kaminwurz roots + Alpine Malga Cheese

Mountain
Salads
Fresh pleasures
€ 8,00 – 9,50 each portion
News ones
Pruna & Prunes
Tender green salad, Val di Non Apples, shelled wallnuts, Prunes, bread cubes in extra vergin olive oli from garda, sileds prunes, seasoned blue cheeses or Gorgonzola,or English Stilton or blue cheeses refined in wine according with availability.
Legumi & Radicchio
Treviso or Chioggia’s radicchio, Legumes: chickpeas, beans, raw cauliflower, orange slice, cooked speak and Malga cheeses according with availability
3 Formaggi (3 Cheeses)
Cabbage. Salad red radicchio, fennel, steamed beans, parboiled egg, Crucolo, Casolet and fresh goat cheeses, dry fruits
Dai Pomi (Apples One)
Salad, sason’s radicchio, Golden Apples fromVal di Non, dry fruits, Carne Salada by Bertoldi (ancient secret recipe), 13 months seasoned Trentingrana flakes

Alpine Sandwiches
A sandwich tastes of freedom, with an alpine scent it’s even better!
€6.50 table Service
Forést
Bread, Guzzanti’s Gorgonzola, Mortadella Bologna, salad or red radicchio, Extravergin olive oil from Garda Lake
Dolomiti
Bread, dal Marcant’s Speck, Valchiese cheese, organic sauerkrauts from Val di Gresta
L’Ora
Bread, dal Marcant’s Carne Salada, arugola, 13 month seasoned Trentingrana flakes
Bleggio
Bread, cooked Speck, Alpine cheese from Malga Val Fontana, veils of organic celeriac from Val di Gresta
Malgaro
Bread, goat Cheese Sixtus Salis seasone with beer De Gust Alto Adige or another cheese at your choice
First Courses And Soups
Simple, light, nutrient
€ 8,50 – 11,00 each portion
Pasta
Felicetti Pasta with Bologna Ragù or tomato souce or EVO or butter from Malga
In broth or butter Kanederli
Kanederli made of bread, milk, various cured meats and cheeses, egg, cooked in the broth and served in broth or with melted malga (alpine) butter + grated Trentingrana cheese and strips of dal Marcante’s Speck
Marcanta’s Pearl Barley Soup
Pearl Barley, Celery, Carrots, Potatoes, Onions, and if available for the season + gated Trentingrana
Garda’s Pasta & Beans
Puree of Borlotti Beans + durum wheat pasta + extra virgin olive oil Garda Trentino
Aunt Richetta’s Späzli
Tyrol wheat flour dumplings, egg and veggies (spinach, carrots or other ones) served with Alpine butter + Trentingrana + Alpine cheeses (variously seasoned)
Valtellina’s Pizzoccheri
Buckwheat pasta + melt Alpine butter + a veil of sage and garlic + Bitto cheese + more Alpine cheeses + green beans and potatoes + Trentingrana
Polenta e Formai (Korn cream and cheeses)
Whole polenta/Korn Cream + variously seasoned Alpine cheeses + grated Trentigrana, baked in the oven

Main Courses
Rustic, essential, traditional
€12.50 table Service
Scaldotto Garda style
Sliced carne salada (special beef meat) from Riva del Garda, perfectly baked in the oven + organic sauerkraut from Val di Gresta + whole polenta (korn cream) from Trentino
Cecco Beppe (Joseph Dishes)
Hand made Wurstel (Trentino, Meraner, Selvader or white in autumn, according to what’a available at the moment) + organic sauerkraut from Val di Gresta + whole polenta from Trentino + mixed Alpine cheeses + mustard (if you like)
Disaster
Whole polenta + roe deer, chamois, deer ragu (according to availability) + Alpine cheese variously seasoned + grated Trentingrana, baked in an oven
Cheeses
Vertical
These cheeses are representing a millennial dairy culture
€ 11,00 – 13,50 each portion
Mirabile vaccina (Admirable cow)
Fontal from Caseificio Coredo Val di Non, Casolet Fedele Val di Rabbi, Crucolo Valsugana, Fiorile De Gust Alto Adige, Mustard Quince or similar available one
Scoperta vaccina e caprina (Cow and goat Discovery)
Malga Val Fontane Valsugana, Lord dipped into whisky De Gust Alto Adige, Cioncada Val Del Chiese, Gran Capra Lagundo Alto Adige, Rhubard Chutney Monte Baldo
30 e lode
Bettelmatt Walser 10 years old Val d’Aosta, Nostrano de Casel extra seasoned Caseificio di Fondo, spicy local Emmental Dal Marcante Andalo, Erborinato alle Prugne di Dro(herbs seasoned with Dro’s plums) De Gust Alto Adige, fyr honeydew or honey Dal Marcante Andalo
Caprinaz (goat chesees only)
Florie de Gust Alto Adige, Gran Capra Lagundo Alto Adige, Caprino alla Cenere (goat cheese seasoned in ashes) de Gust Alto Adige, Caprino di Fondo Trentino, Caprino Sixtus Salis (seasoned with beer) de Gust Alto Adige

Taglieri
Cheese Platters Of Salami And Cheeses*
Each one of these products has its own history that we would gladly narrate to you
€ 6,50 – 25,50
Baitone (big Table)
(3 people minimum – for each extra person you add €8.50 to
people) Huge cheese platter with mixed salami, cheeses and sour and sweet veggies
from the available ones
Adige
dal Marcante’s Speck + Soppressa or Salami del Poeder from Val d’Ultimo, + local Ciasel cheese + Caprino from Lagundo + sweet ans sour vegetables (according to availability)
Brenta
Heart of Speck (low low fat), luganega from Trentino (thin sausage), Crucolo cheese from Valsugana, veggies from the highlands
Gardesano (from Garda Lake)
Carne Salada carpaccio by Bertoldi (ancient secret recipe), Trentingrana flakes (13 months seasoning), arucola, extra virgin olive oil Garda Trentino: Uliva DOP or 46°//Parallelo
Boccia (Kid)
(Kid)
Tiny cheese platter with salami and cheese at your own choice, reserved to kids (2 salami and 1 cheese)
Our offer is influenced by the availability of some alpine products.
Menu could be variated according to one or more products missing.
In the event that one of the products is not available it can be replaced with other coherent products: the typical products presented here are part of small niche productions, their lack is synonymous of quality and respect for the cycles and limits of nature.
Nonna Maria’s recipe book has been taken up and adapted to our lighter and less caloric tastes. Our artisans have reinterpreted the recipes so that we could make them available in our small catering menu, quickly, without losing the original flavors and fragrances.