Albergo Dimaro***superior

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1 BARLEY SOUP TRENTINO STYLE (Orzèt alla trentina) Ingredients for 6 persons: 180 grams of barley 1 ham bone with meat still attached 1 potato 1 carrot 1 leek 2 handfuls of peas 2 tablespoons chopped parsley 3 liters of water 25 grams of butter grated Parmesan cheese In a saucepan, pour the 3 gallons of water, dropped the ham bone wrapped in gauze, then coarsely chop the vegetables and cook slowly, for at least an hour. Add the barley (previously washed), cover and cook for at least 4 hours. Now, remove the bone and strip the meat off, chop finely the pulp obtained, then add it to the broth. After adding the butter, stir several times and serve the dish piping hot sprinkled with grated cheese. Recommended wine: DOC Trentino Pino nero

2 VEGETABLE DUMPLINGS Ingredients for 4 people: 300 gr. spinach 2 stale bread 2 eggs 2 tablespoons flour butter sage and onion grated Parmesan cheese Boil spinach in salted water, squeeze and sieve. Meanwhile, soak the bread in milk, add eggs and flour and mix together. Put in a pot of water (with salt) and bring to a boil, put spoonfuls of the dough, remembering that to remove the dumplings from the spoon it must be always wet. When the dumplings rise to the surface, drain thoroughly and serve with Parmesan cheese and melted butter flavored with a little onion and sage. Recommended wine: DOC Marzemino D'Isera

3 BRACIOLE DI CERVO AL GINEPRO saddle of venison olive oil juniper berries laurel butter Marinate the chops for two hours in olive oil, laurel leaves and juniper berries. Then bake in a pan with a knob of butter and olive oil marinade for a few minutes. Recommended wine: Cabernet Sauvignon

4 CARRE' DI MAIALE AFFUMICATO CON POLENTA E CRAUTI Ca 1 kg of cabbage 800 g of smoked pork loin one and a half onion a clove of garlic 5-6 peppercorns 3 juniper berries a little tablespoon of flour Salt and pepper Place the cabbage in a pot and just cover with water. Add the onion, laurel leaf, garlic,peppercorns and juniper berries and cook for half an hour. In another pot sauté the chopped onion in butter, sprinkle with the flour, brown all and add to fried cabbage, stirring well. Add salt and pepper. Heat to boiling water, immerse the pork loin and let boil over low heat. After an hour remove the loin. Place the cabbage in a bowl of clay, cut the loin into slices and serve with maize cream. Recommended wine: Teroldego Rotaliano

5 ALMONDS CAKE (Torta de fregoloti) 300 grams of flour 150 grams of butter 100 grams of sugar 1 small glass of brandy 1 pinch of baking soda 1 egg yolk 1 teaspoon of honey 70 grams of shelled almonds a pinch of salt P reparation: Cream the butter with the sugar, add egg yolk, honey, salt and brandy. Then add the flour sifted with the baking soda and the ground almonds. Arrange the dough into flakes and put into a buttered and floured cake tin tart. Bake at 150 degrees for about 1/4 of an hour. Recommended wine: Vin Santo di Castel Toblino

6 APPLE STRUDEL (Strudel de pomi) For the dough: 300 gr of white flour 50 grams of sugar an egg a tablespoon light olive oil (or corn oil) a pinch of salt milk For the filling: 2 kg of apples sultana pine nuts a little of butter P reparation: Mix the flour, sugar, egg, oil, a pinch of salt and milk enough to get a rather soft dough. Work very well the dough, it should be soft and very elastic. Then let the dough rest for half an hour. While the dough is resting prepare the apples, peeled and cut into thin slices or small pieces. Roll out the dough with a rolling pin as thin as possible, taking care that it does not break. Meanwhile, melt a little of butter and when the dough is ready brush the surface lightly with the butter. Sprinkle the dough with a little of breadcrumbs. This step is necessary with new apples, but it can be safely skipped when the apples are more seasoned. Now cover the dough with chopped apples, then sprinkle with a little sugar, raisins and pine nuts, a bit of cinnamon powder. Begin to roll the strudel up like a sausage, close tightly the ends and place it on a baking sheet lined with parchment paper. Brush the surface of the strudel with a little of butter. Bake in preheated oven for about 40/50 minutes. Recommended wine: Moscato Giallo Trentino