Bon y Bel by DOLOMITES VAL GARDENA

FOREWORD

Luigi Cremona Val Gardena. What could be nicer, on returning from an excursion, than to find a tasty meal awaiting us: a delight to the eyes and the palate, with the power to restore our strength? And what about a colourful and mouth-watering buffet, first thing in the morning, to liven our mood and set us up for the day ahead? Good food in the mountains is not just an optional of secondary importance but a priority that each visitor savours and confronts on a daily basis. Ortisei, Santa Cristina, Selva: these places really have it all – mountains, ski slopes, woods, pastures, picturesque little towns with narrow streets, romantic spots, hospitality, mild climate. So speaking of gourmet food and wine might almost seem superfluous, but this is not the case, especially nowadays. If, at one time, after a walk in the woods or a snowshoeing trip, tourists were content to sit down to a plate of polenta and roe deer, or of surfleisch (salt meat) with sauerkraut, today things have changed considerably and Val Gardena itself sensed that change was in the air and moved with the times. So it upgraded its offer, as regards facilities, hospitality and catering, thereby extending its clientele which is now both wide and all-embracing, ready to welcome, not only families and demanding winter sports lovers, but also singles, couples, groups of friends and “wellness” enthusiasts. In the world of culinary pleasures and specialities, tradition has not been neglected and now returns to claim pride of place with revisitations of time-honoured recipes handed down from generation to generation, alongside more modern dishes in line with the flavours demanded by today’s refined palates. Thus, the great typical recipes and regional specialities are reinterpreted in the large luxury hotels, but also offered in simpler restaurants, in mountain chalets and in inns. Genuine dishes that encapsulate all the flavour of a territory which has so much to offer its guests, always in a context characterised by close contact with the breathtaking beauty of the natural surroundings and respect for the same. This guide is important because, for the first time, it gathers together and focuses on all that is “good” (in the real sense of the word) in this magnificent valley.

Luigi Cremona is a journalist and gourmet expert

Bon y Bel

Restaurants 08 Tubladel 10 Oswald 12 Anna Stuben 14 Grien 16 Alpenroyal 18 Frëina 20 Chalet Gérard 22 L Fudlé 24 Genziana 26 Maurizkeller

28 L’Medel 30 Sotriffer & Rosticceria 32 Blue Restaurant 34 Gran Baita 36 Maciaconi 38 Nives 40 Uridl 42 Concordia 44 Mar Dolomit 5

Tubladel Restaurant 39046 Ortisei / St. Ulrich • Str. Trebinger 22 Tel. +39 0471 796879 • www.tubladel.com • info@tubladel.com

Terrine of grey cheese with red onion mustard chutney Ingredients for 4 servings: 200 g of ricotta cheese, 100 g of grey cheese 2 gelatine leaves, 40 ml of liquid cream 180 g of whipped cream, Salt, Pepper Soften the gelatine in cold water. Heat the grey cheese with the liquid cream until it melts. Pour in the gelatine, add the ricotta cheese to the block of cheese and mix together. Add salt and pepper. Mix the cream into the block of cheese using upward movements then fill the terrine. Leave in the fridge for a few hours. Cut the contents of the terrine into the desired shape, place on a cold plate and add the red onion mustard chutney. Garnish with small salad leaves, pomegranate and croutons.

Oswald Restaurant 39048 Selva Gardena / Wolkenstein • Str. Mëisules 140 Tel. +39 0471 795151 • www.hoteloswald.com • info@hoteloswald.com

Smoked salmon with cauliflower mousse and little cucumber bruschettes Ingredients for 2 servings: 2 courgettes, cauliflower, 1 gelatine leaf 100 g of fresh cream, 1 baguette, 50 g cucumber 100 g smoked salmon, mixed salad as desired salt to taste, pepper to taste Line a terrine mould with thin slices of courgette. Boil the cauliflowers in salted water. Once they are cooked, blend them together with a little fresh cream. Add salt and pepper and incorporate the gelatine in the mousse. Fill the lined mould and allow to cool in the fridge. Cut some of the baguette into slices and toast them. Peel the cucumber, cut it into cubes and cover the slices of baguette. Arrange the slices of smoked salmon, and decorate the plate with small salad leaves and a yoghurt dressing.

Gourmet Anna Stuben Restaurant 39046 Ortisei / St. Ulrich • Str. Vidalong 3 Tel. +39 0471 796315 • www.gardena.it • info@gardena.it

Char carpaccio on fennel with ground lupini beans, capers and lemon-flavoured oil Ingredients: 1 kg of char fillets Herbs and spices for the marinade: 5 g of pepper, 10 g of sugar, 55 g of salt 10 g of juniper berries, 10 g of coriander seeds, 50 g of parsley 70 g of dill, Peel of Â˝ lemon, 1 tablespoon of apple vinegar Approx. 50 g of P.D.O. extra virgin olive oil 1 fresh fennel bulb, toasted lupini beans lemon-flavoured olive oil, P.D.P. extra virgin olive oil, lemon juice Capers of Pantelleria in olive oil, fleur de sel Marinate the char fillet for a day in salt, pepper, coriander, juniper, sugar, apple vinegar, fresh parsley, fresh dill and a dash of P.D.O. olive oil. Preparation: Cut the char fillet into thin slices and lay them on top of the fennel, which has been finely cut and dressed with lemon juice, extra virgin olive oil and fleur de sel. Serve accompanied by some baby salad greens with a lemon dressing. Make a strip of toasted ground lupine beans and another with the lemon oil. Last but not least, add capers of Pantelleria.

Grien Restaurant 39046 Ortisei / St. Ulrich • Str. Mureda 178 Tel. +39 0471 796340 • www.hotel-grien.com • info@hotel-grien.com Booking recommended

Marinated deer fillet carpaccio with crispy wholemeal bread Ingredients 1 deer fillet of approx. 400 g, pink pepper corns, salt freshly ground pepper, extra virgin olive oil, 1 lemon 1 wholemeal bread (preferably 1 or 2 days old) raw baby spinach leaves Marinate the deer fillet in the olive oil, pink pepper corns, lemon juice, salt and pepper and store it in the fridge for 24 hours. Once marinated, wrap the fillet first in clear kitchen film and then in tin foil, closing the ends. Put it into the freezer for at least 12 hours. Slice the wholemeal bread (preferably with the slicing machine) very finely (1-2 mm), lay the slices of bread in a baking tin, brush them lightly with olive oil and bake them in the oven at 160째C until they become crispy. Remove the deer fillet from the freezer, remove the paper and allow it to defrost a little. Using the slicing machine, finely slice the fillet. On the plate arrange some slices of fillet followed by some baby spinach leaves and a slice of crispy bread. Repeat this step two or three times. Then dress the dish with a little salt, freshly ground pepper and extra virgin olive oil.

Alpenroyal Gourmet Restaurant 39048 Selva Gardena / Wolkenstein • Str. Mëisules 43 Tel. +39 0471 795555 • www.alpenroyal.com • info@alpenroyal.com

Herb cream with a sheep’s ricotta canederlo (bread dumpling) and Jerusalem artichoke chips Ingredients for 4 servings: 300 g of sheep’s ricotta cheese, 2 round pieces of Jerusalem artichoke 500 g vegetable stock, 70 g of butter, 70 g of flour fresh herbs (marjoram, thyme, chives mint, basil, coriander, wild fennel, dill, watercress, spinach) 200 g of pecorino romano cheese, seed oil for frying extra virgin olive oil as desired, salt and pepper to taste. Preparation Wash the herbs and blend them with a little extra virgin olive oil, pecorino cheese and salt to obtain a “pesto-like” mixture. Prepare some béchamel sauce using the stock instead of milk, add the “pesto” of herbs and boil for 5 minutes on the heat. Filter the cream and ladle it into the centre of the natural sheep’s ricotta canederlo. Decorate with Jerusalem artichoke chips and some fresh herb leaves. A special tip This dish offers a concentration of taste which derives from the quality of the herbs which must be fresh. Jerusalem artichoke chips: for best results, cut the artichokes with a slicing machine and allow them to sit under cold running water in order to drain off the starch. Then dry them well and fry them in boiling oil.

Frëina Restaurant 39048 Selva Gardena / WolkensteiN • Str. Frëina 23 Tel. +39 0471 795110 • www.hotelfreina.com • info@hotelfreina.com

Potato ravioli with chanterelle mushrooms

Ingredients for 4 servings Potato dough: 400 g of potatoes, 2 egg yolks, 30 g of butter 130 g of flour, salt, pepper, nutmeg Filling: 300 g of fresh chanterelle mushrooms 40 g of diced onion, 1 clove of garlic, butter 1/8 l of fresh cream, chives, pepper, marjoram Peel the potatoes and cook them for 20 minutes in salted water. Drain and mash. Add the butter and the egg yolks to the mashed potatoes and allow to cool. Work together with the flour, salt, pepper and nutmeg Wash the chanterelle mushrooms and cut them into pieces. Dice the onion and garlic and fry them gently in the butter. Then add the chanterelle mushrooms and allow them to cook for 2 minutes. Add cream, salt and pepper. Season with chives. Roll out the dough, cut discs of approx. 5 cm in diameter, fill them with the chanterelles and close them in the shape of a crescent. Cook them in salted water for 5 minutes. Spread some of the chanterelle sauce on the plate, add the ravioli and sprinkle them with Parmesan cheese and melted butter.

Restaurant Chalet Gérard - The mountain lodge 39048 Selva Gardena / Wolkenstein • Plan de Gralba 37 (on the way to Passo Gardena) Tel. +39 0471 795274 • www.chalet-gerard.com • info@chalet-gerard.com

Cereal risotto with barley, rice and spelt with aromatic herbs and crispy speck Ingredients for 4 servings: 70 g of onion, 2 tablespoons of oil 100 g of rice, 100 g of spelt, 100 g of barley 50 ml of white wine, 1 l of vegetable stock or water salt, freshly ground pepper rosemary, marjoram, thyme, sage basil and chives as desired parmesan cheese, butter Gently fry the finely chopped onion in the oil. Then add the barley, followed by the spelt and lastly the rice and allow it to toast for a couple of minutes, stirring gently. Add a glass of white wine and allow it to evaporate for a few seconds. Gradually add the hot stock and allow it to simmer slowly. When cooked, add chopped marjoram, rosemary, thyme, sage, basil and chives. Enrich with butter and parmesan cheese. Last but not least, garnish the risotto with slices of fried speck.

L Fudlé Restaurant 39047 S. Cristina / St. Christina • Str. Dursan 86 Tel. +39 0471 790255 • www.fudle.it • info@fudle.it

Potato crescents filled with ragĂš of deer and cranberries Dough: 300 g of potatoes, 100 g of finely ground white flour, 2 egg yolks. A pinch of salt and nutmeg as desired Filling: 300 g of deer meat, 50 g of carrots (diced), 50 g of onion (diced) 1 clove of garlic, 250 ml of red wine, 80 g fresh cranberries (or 50 g of jam), salt freshly ground pepper, vegetable stock or water, thyme 1 tablespoon of tomato concentrate Other ingredients: butter, shelled walnuts, parmesan cheese Peel the potatoes, cook, mash and allow to cool. Add the potatoes to the flour, egg yolks, salt and nutmeg and mix together quickly. Roll out the dough with a rolling pin to a height of approx. half a centimetre. Using a round cutter with a diameter of approx. 5 centimetres, cut the dough into discs. Mince the meat and brown it well in a hot frying pan with a little seed oil. At the same time brown the onion and carrots in a frying pan. Add the roasted meat, tomato concentrate and garlic to the pot containing the vegetables and continue to brown them. Douse with wine and allow to evaporate. Add salt and pepper. Pour in the vegetable stock and allow to simmer for 45 minutes. Then add the thyme and cranberries. Allow the filling to cool, put a tablespoon of it on each disc and fold to form crescents. Cook in slightly salted water for approx. 5 minutes. SautĂŠ the walnuts in the pan with butter, and serve with freshly grated parmes an cheese.

Genziana Restaurant 39046 Ortisei / St. Ulrich • Str. Rezia 111 Tel. +39 0471 796246 • www.hotelgenziana.it • info@hotelgenziana.it

Open ravioli made of “Schüttelbrot” bread dough with braised veal chuck on ragù of porcini mushrooms “Schüttelbrot” crisp-bread dough 400 g of flour, 200 g of “Schüttelbrot” crisp-bread flour, 6 eggs, 2 egg yolks 1 tablespoon of olive oil Mix all the ingredients together to obtain a soft dough. Let it rest in the fridge for 2 hours. Braised veal chuck 600 g of veal chuck, salt, pepper, 100 g of onion, 50 g of carrot, 50 g of celery 4 tablespoons of olive oil, 30 g of tomato pulp, 1 l of beef stock, ¼ l of white wine, thyme rosemary, sage, bay leaf and garlic. Brown the veal chuck on all sides in a little olive oil and allow it cook for 30 minutes at 180° in a preheated oven. Add the vegetables, tomato pulp, herbs and the beef stock. Cook for a further 30 minutes at 160°. Turn the meat several times, basting it with the white wine and beef stock. Remove the braised veal from the oven and keep it warm. Cook the sauce for another 15 minutes, strain it and refine it with a little butter. Ragù of porcini mushrooms 300 g of fresh porcini mushrooms sliced, 1 diced onion 1 diced garlic clove, chopped parsley, ¼ l of veal chuck sauce Gently fry the onion and garlic, add the porcini mushrooms, pour in the sauce and allow to cook for 15 minutes on a low heat. Roll out the crisp-bread dough to obtain pasta sheets and cut out discs using a round cutter. Cook the pasta for approx. 3 minutes in salted water. Slice the braised veal and arrange it with the pasta sheets in layers and the porcini mushroom ragù on a serving dish, generously dusted with formaggio al fieno (hay cheese) and melted butter. Cooking temperature 180°-160° Cooking time for the meat: 1 hour

Maurizkeller Restaurant 39046 Ortisei / St. Ulrich • Str. Rezia 32 Tel. +39 0471 797301 • Mob. +39 335 52 55 714 www.maurizkeller.com • info@maurizkeller.com

â&#x20AC;&#x153;Maurizâ&#x20AC;? macaroni

Ingredients for 4 servings: 240 g of macaroni or penne 120 g of pancetta 500 g of tomato sauce 150 g of cream chilli pepper parsley, finely chopped 40 g of grated parmesan cheese parmesan flakes Cut the pancetta julienne style and fry it gently in the olive oil. Add the tomato sauce, then the cream and let it boil a little. Sprinkle with chilli pepper and finely chopped parsley and mix. Cook the pasta in plenty of salted water, drain it when firm to the bite and sautĂŠ it in the sauce at a low heat. Sprinkle with grated parmesan cheese and, on serving, add the parmesan flakes.

L’Medel Restaurant 39048 SELVA GARDENA / WOLKENSTEIN • Str. Mëisules 22 Tel. +39 0471 795235 • www.gardenahotels.com • medel@gardenahotels.com

Fillet of beef in a salt crust baked in hay with braised vegetables and potatoes Ingredients for 2 servings: 450 g of fillet of beef, salt and pepper, fresh hay For the crust: 1 kg rock sea salt, 6 egg whites, 30 g of flour Preparation: Season the fillet of beef and brown it on both sides at a high heat. Wrap the fillets in the hay. Whip the egg whites until stiff. Mix them with the salt and the flour. Enclose the fillet completely in the crust. Place it in an roasting pan and bake at 190째 for approx. 35 minutes.

Sotriffer & Rosticceria Restaurant 39046 Ortisei / St. Ulrich • Str. Rezia 38 Tel. +39 0471 796253 • Mob. +39 339 3549190 • sotriffer@hotmail.com

Oven-baked shin of lamb with thyme and rosemary potatoes Ingredients: 1 back shin of lamb, 1 potato, thyme, rosemary 4 cloves of garlic, 1 onion, olive oil, salt Wash and dry the meat with kitchen roll, remove any excess fat and make some small cuts in it. Finely chop some thyme, rosemary and garlic and rub it over the meat, forcing it into the small cuts, and allow the flavour to soak in for a couple of hours. Meanwhile pre-heat the oven to 180째, salt the meat, place it in an roasting pan with water and roughly chopped onion and put it in the oven. Check it after 30 minutes and baste the upper part with the cooking juices in the roasting pan. This step must be repeated frequently to prevent the meat from burning. Once the upper part has been well roasted, turn the meat and continue cooking as before, basting it from time to time. When the meat is cooked (approx. 4 hours), remove it from the roasting pan and allow it to rest for five minutes. Meanwhile strain the juice, blend it with the onion and pour it over the shin of lamb. Peel and slice the potatoes, place them in a roasting pan and add sliced garlic, rosemary, salt and pepper and a little oil. Cook them in the oven at 200째C for 40 minutes, turning the potatoes from time to time.

Blue Restaurant 39047 S. Cristina / St. Christina • Str. Palua 40 Tel. +39 0471 774444 • www.saslong.eu • info@saslong.eu

Veal jowls with thyme vegetables and potato sheets Ingredients: Jowls: 4 jowls, 2 carrots, 2 pieces of celeriac, ¼ leek, 1 onion 1 tablespoon of tomato concentrate ½ glass of red wine, ½ glass of Port a fair amount of stock, corn flour, salt and pepper 100 g of butter, thyme vegetables, 1 kohlrabi, 2 carrots, 2 courgettes garlic, thyme, a pinch of salt Potato sheets 500 g of cooked, mashed potatoes, 2 egg yolks 160 g of flour, nutmeg as desired, salt, oil for frying Salt and pepper the jowls. Roast the jowls in a little oil, put them in a saucepan and leave them to one side. Roast the vegetables. Then add the jowls and the tomato concentrate. Soak in red wine and Port. Lastly, add the stock and braise for approx. 1.5 hours. Reduce the sauce and thicken it with cornflour. Cook the vegetables in salted water. Melt the butter and add the garlic, thyme and salt. Then add the vegetables to the butter. Make a bag using “Carta Fata” transparent cooking foil. Fill the bag with the vegetables, jowl and sauce. Cook and mash the potatoes and leave them to cool. When they are cold, add the flour, egg yolks, salt and nutmeg. Roll out the dough and cut it into rectangles. Fry the sheets in oil at approx. 180°C. Cook the jowls in the “Carta Fata” foil for approx. 18 minutes at 180°C. Serve the bag with the jowls accompanied by the potato sheets.

Gran Baita Restaurant 39048 Selva Gardena / Wolkenstein • Str. Nives 11 Tel. +39 0471 795210 • www.hotelgranbaita.com • info@hotelgranbaita.com

Deer Cordon Bleu with potatoes sautéed with mustard flowers and chive yoghurt Ingredients for 4 servings: 500 g of deer sirloin, 8 slices of Alto Adige Speck 4 slices of soft “malga” cheese from the Val Gardena, flour for coating 3 eggs, Schüttelbrot breadcrumbs (crisp-bread typical of the Alto Adige) For the vegetables: 4 boiled, sliced potatoes, mustard flowers, 200 g of yoghurt, chives salt, pepper, clarified butter, mountain flowers and leaves Procedure: Cut the sirloin into 8 slices and beat them with the knife in order to flatten them all to the same thickness. Take the cheese, wrap it in the Speck and place on top of the 4 sirloin slices. Take the remaining 4 slices and place them on top of the others to obtain a Cordon Bleu. Trim each Cordon Bleu with the aid of a round dough cutter and then coat first with flour, then with egg and finally with the Schüttelbrot breadcrumbs. Heat two pans, one for the potatoes and the other for the Cordon Bleus. Put the boiled, sliced potatoes in one of the pans at a high heat with the clarified butter. Salt, pepper and allow to cook until the potatoes are golden. Then dust with the mustard flowers. Put some clarified butter in the other pan and heat it. In the meantime, prepare the yoghurt with salt, pepper and chives. When the butter is hot, immerse the Cordon Bleus and allow them to cook until golden. Drain and dry with kitchen roll. Arrange the plate with a little yoghurt sauce on one side, a couple of sautéed potatoes in the centre with a Deer Cordon Bleu on top, and decorate with mountain flowers and leaves.

Hofer’s Braustube Maciaconi Restaurant 39048 SELVA GARDENA / WOLKENSTEIN • Str. Plan da Tieja 10 Tel. +39 0471 790257 • www.gardenahotels.com • maciaconi@gardenahotels.com

Roast suckling pig with oven-baked potatoes and vegetables Ingredients: 1 suckling pig (kg 6/7) mild mustard salt and pepper to taste 2 twigs of rosemary 2 glasses of white wine bay leaves 1 clove of garlic top quality olive oil

De-bone the shoulders, belly and legs of the suckling pig. Season the individual parts and cook for 10 minutes in boiling water. Drain well and marinate in the olive oil and remaining herbs. Cook the shoulders and legs in the oven at 160Â°C for about an hour. Cook the belly in the oven for about 20 minutes. Baste the meat with white wine now and again as it cooks. Serve with oven-baked potatoes, porcini mushrooms sautĂŠed in garlic and parsley and grilled corn.

Nives Restaurant 39048 Selva Gardena / Wolkenstein • Str. Nives 4 Tel. +39 0471 773329 • www.restaurant-nives.com • info@hotel-nives.com

Alto Adige lamb chops with chanterelle mushrooms and courgettes Ingredients for 2 servings 2 Alto Adige lamb chops weighing 200 g 120 g of chanterelle mushrooms 1 medium-sized courgette 100 g butter 1 clove of garlic 6 twigs of fresh thyme 1 twig of rosemary salt, pepper In a frying pan at medium heat, gently fry the lamb chops with a clove of garlic, a knob of butter and rosemary, taking care to brown them well on all sides. Salt them now (and not before), then arrange them in a roasting pan and cook them in a pre-heated oven at 190째 for around 8 minutes. While the lamb is cooking, prepare the chanterelle mushrooms and the courgettes, wash them quickly in cold water and proceed to cut as desired. Remove the inside of the courgette: only the outer part is needed. After 8 minutes cooking time, allow the lamb to rest, covered with tin foil, for at least 10 minutes. Meanwhile, blanch the cut courgettes in plenty of boiling salted water, drain them and place them directly into the frying pan with a clove of garlic, oil, thyme and the chanterelle mushrooms. Add salt and pepper to taste. Arrange the chanterelle mushrooms and the courgettes on the plate, and add the meat.

Uridl Restaurant 39047 S. Cristina / St. Christina • Str. Chemun 43 Tel. +39 0471 793215 • www.uridl.it • info@uridl.it

Deer medallions in cranberry sauce with cinnamon-marinated pears and potatoes cooked in Lagrein red wine Ingredients for 4 servings: 8 deer fillets, 1 tablespoon of oil, 1 clove of garlic Cranberry sauce: 150 g of cranberries, 50 g of orange juice, 1 bay leaf, 1 tablespoon of butter, salt and pepper Potatoes cooked in Lagrein wine: 4 potatoes 4 juniper berries, 1 bay leaf, Lagrein dell’Alto Adige red wine, salt and pepper Cinnamon pears: 4 Kaiser pears, 1 clove, 500 g of Gewürztraminer dell´Alto Adige wine, 500 g of water, salt and pepper Preparation of the meat and sauce: Brown the fillets in oil, 2 minutes per side. Drain off any excess oil and add the butter and the clove of garlic. Fry for 1 minute, add salt and pepper. Remove the fillets and add the cranberries, orange juice and the bay leaf. Reduce the sauce to the consistency desired. Arrange the fillets on serving plates and add the cranberry sauce. Preparation of the Lagrein potatoes: (the day before) Cut the potatoes into rectangular cubes. Allow them to marinate in the red Lagrein wine, bay leaf and juniper for 12 hours. Then cook them for 45 minutes. Preparation of the cinnamon pears (the day before) Cut the pears into two, clean them and make a fan. Allow them to marinate in the wine with water and cloves for 12 hours. Cook at a low heat for 20 minutes.

Concordia Restaurant 39046 Ortisei / St. Ulrich â&#x20AC;˘ Str. Roma 41 Tel. +39 0471 796276 www.restaurantconcordia.com â&#x20AC;˘ info@restaurantconcordia.com

Williams pear in Lagrein Dunkel wine with cinnamon ice cream Ingredients for 4 servings: 4 Williams pears 150 g of sugar 5 cloves 1 cinnamon stick vanilla 1 bottle of Lagrein Dunkel wine

Peel the pears, leaving the peel on the upper part. Cook the pears for around 30 minutes after adding the sugar, cinnamon, cloves and vanilla and cover them completely with the wine. Remove the pears, drain off the liquid and continue cooking until the liquid is reduced to a syrupy consistency. Serve the pears lukewarm and cover them with the reduced wine, accompanied by cinnamon ice cream.

Mar Dolomit Restaurant 39046 Ortisei / St. Ulrich â&#x20AC;˘ Str. Promeneda 2 Tel. 0471 797352 www.restaurant-mardolomit.it â&#x20AC;˘ info@restaurant-mardolomit.it

Apricot Canederli (bread dumplings) Ingredients: Â˝ kg of potatoes 2 egg yolks a pinch of salt 125 g of flour 15-20 apricots 60 g of butter 150 g of breadcrumbs Sugar Powdered cinnamon Boil the potatoes in their skins, remove the skins while still hot, mash them and leave them to cool; then add the egg yolks and salt. Sieve the flour and add it, mixing well to obtain a smooth, lump-free dough. Cover the work counter with flour, roll out the dough and cut it into squares. Open the apricots, de-stone them and put a sugar cube in place of the stone; them wrap each apricot in a square of dough, so that each apricot becomes a canederlo. Cook in boiling salted water at a medium heat for around ten minutes. Melt the butter, add the breadcrumbs and fry until golden. Drain the canederli well, roll them in the breadcrumbs, sprinkle them with sugar and cinnamon and pour the golden, melted butter over them. Serve immediately.

Bon y Bel

Mountain chalets and refuges 48 Mountain Chalet Sofie 50 Mountain Chalet Daniel 52 Refuge Comici 54 Refuge Salei 56 Mountain Chalet Rauch H端tte 58 Gostner Schwaige 60 Mountain Chalet Ciampac

Mountain Chalet Sofie 39047 S. Cristina / St. Christina • Monte Seceda Berg Mob. +39 335 5271240 • www.seceda.com • info@seceda.com

Crafuncins (Spinach crescents) Ingredients for 4 servings: Dough: 150 g of flour, 60 g of rye flour, 1 egg 50 ml of lukewarm water 1 tablespoon of oil, salt Mix the two types of flour, add all the ingredients and mix well. Cover the dough and allow it to rest for about an hour. Filling: 180 g of boiled spinach, 30 g of diced onion, 1 tablespoon of olive oil 2-3 tablespoons of Parmigiano Reggiano cheese 2 tablespoons of finely chopped chives salt, freshly ground pepper Gently fry the onion in the oil, add the spinach, finely chopped and then add the other ingredients, mixing everything together well. Roll out the dough with a rolling pin, or use a pasta machine to obtain a thin pasta sheet. Use a cutter to make discs of approx. 7-8 cm in diameter. Place a tablespoon of filling at the centre of each disc. Wet the edges with water and fold the dough to obtain small crescents. Press down the edges of the dough immediately with your fingers. Cook the crafuncins in salted water for approx. 4 min. Arrange them on a plate, dust them with Parmigiano Reggiano cheese and serve them with butter, hazelnuts and chives.

Mountain Chalet Daniel 39047 S. Cristina / St. Christina • Str. Mastlè 54 • Seceda Mob. +39 335 6482660 • www.seceda.cc • daniel@seceda.cc

Spinach canederli (bread dumplings) Ingredients for 4 servings: 200 g of cooked leaf spinach 2 tablespoons of butter 2 eggs 50 ml of milk 1 tablespoon of flour 160 g of stale white bread or canederli bread Â˝ clove of garlic A pinch of ground nutmeg freshly ground pepper a pinch of salt 40 g of parmesan cheese 80 g of browned butter Finely chop the leaf spinach, add garlic, pepper, salt and a pinch of nutmeg. Mix together with the eggs. Add the spinach purĂŠe to the diced bread, milk and flour and mix vigorously. Leave to rest for 15 minutes. In the meantime, bring a large pot of water to the boil. Dampen your hands and form the canederli. Add them to the boiling, salted water and cook them for 10 minutes. Arrange the canederli on a plate and serve with grated parmesan cheese and browned melted butter.

Refuge Comici 39048 Selva Gardena / Wolkenstein • Plan de Gralba 24 Tel. +39 0471 794121 • www.rifugiocomici.com • info@rifugiocomici.com

Bavette with lobster Ingredients for 2 servings: 1 live lobster extra virgin olive oil 2 cloves of garlic, chopped 100 ml of white wine fish fumet cherry tomatoes, halved 2 bay leaves 1 teaspoon of paprika powder salt pepper 150 g of bavette chopped parsley Cut the lobster in half, lengthwise. Salt and pepper the inside. Add a drizzle of oil to a very hot pot and brown the internal part of the crustacean. Douse with white wine and allow to evaporate then add the rest of the ingredients. Remove the lobster and bring the liquid to the boil. Reduce it to the consistency of a sauce, and add salt and pepper to taste. Cook the bavette, drain them when they are firm to the bite and add them to the sauce together with the lobster. SautĂŠ with a drizzle of extra virgin olive oil and chopped parsley. Serve on a hot plate.

Refuge Salei Passo Sella / Sellajoch Tel. +39 0462 602300 • Mob. +39 335 7536315 info@rifugiosalei.it • www.rifugiosalei.it

Beef jowl simmered on a low heat

Ingredients: Beef jowls salt ground pepper paprika rubino garlic, onion, rosemary, bay leaf meat sauce polenta from Storo seasonal vegetables Remove any excess fat or skin from the beef jowls, and season them with herbs and spices as desired, such as salt, pepper, paprika rubino, garlic, onion, rosemary etc. Add olive oil and allow to pickle for around 6 hours. Fry them in hot oil until they are well browned and then put them into vacuum cooking bags. Add a little of the meat sauce, rosemary and bay leaf. Close the bags and steam cook them at 64째C for 24 hours or at 75째C for 13 hours. Keep the jowls warm, in hot water, still inside their bags. Tip: Do not serve the sauce remaining inside the vacuum bag. It is very highly-flavoured and could be too salty...a sauce made with fresh meat would be preferable. Serve with some delicious polenta from Storo accompanied by seasonal vegetables.

Refuge Rauch 39040 Alpe di Siusi / Seiser Alm • Saltria 29 Tel. +39 0471 727830 • Mob. +39 335 458373 www.rauchhuette.com • rauchhuette@rolmail.net

Speck Canederli (bread dumplings) with deer goulasch Ingredients for 4 servings: Canederli with speck 150 g of white bread cut into cubes or canederli bread, 50 g of onion, finely diced 20 g of butter, 40 g of flour, 100 g of speck, finely sliced 2 eggs, 100 ml of milk or water 2 tablespoons of parsley or finely chopped chives a pinch of salt Gently fry the onion in the butter and add the bread. Mix with the flour and the speck. Add the eggs, milk or water, chives or parsley and salt, and add the bread, mixing well. Allow to rest for around 15 minutes, form the canederli and cook them in salted water for 10 minutes. Deer goulash 400 g of deer meat (shoulder) 2 onions, juniper berries, 250 ml of red wine 250 ml of stock, 2 bay leaves 1 tablespoon of tomato concentrate thyme, parsley, salt and pepper, lemon zest, garlic Cut the meat into pieces. Peel and dice the onion. Crush the juniper berries. Heat the oil in a large pot and add the meat. Add the onion and juniper. Add tomato concentrate and fry briefly. Add a twig of thyme and the bay leaves. Add the red wine and boil it to reduce it. Add the stock and simmer for around 80-90 minutes. Then add the garlic, lemon zest and parsley. Canederli are an excellent accompaniment to goulash, but it can also be served with polenta.

Gostner Schwaige 39040 Alpe di Siusi / Seiser Alm â&#x20AC;˘ Mob. +39 347 8368154 Winter: Ski slope Nr. 61 Summer: Path Hans & Paula Steger Open, on reservation, in the evening

Kaiserschmarren with roses, apricots and citronella lemon balm Ingredients for 4 servings: 150 g of fresh whole milk, 150 g of finely ground white flour 50 g of fresh cream , 6 eggs a few leaves of citronella lemon balm 1 handful of rose petals, washed and cleaned 500 g of de-stoned apricots butter 1 tablespoon of cinnamon sugar (brown sugar with cinnamon powder 1:1) a pinch of table salt, seed oil icing sugar, 1 vanilla pod Organically grown flowers and plants are recommended. Mix the milk with the flour, cream, salt and the contents of the vanilla pod, scraped so as to obtain a smooth paste. Mix in the egg carefully (do not over-mix). Pour a little sunflower oil into an iron frying pan and heat on a high flame. Drain off any excess oil and pour the mixture into the hot saucepan. Distribute the de-stoned apricots, cut into quarters, the rose petals and the citronella lemon balm leaves on the Kaiserschmarren. After about 1 minute, turn the fritter in the pan and add a teaspoon of butter. Lower the heat, break the Kaiserschmarren into pieces, add icing sugar to the cinnamon and caramelise the pieces in the pan. Garnish with the remaining rose petals.

Mountain Chalet Ciampac 39048 Selva Gardena / Wolkenstein • Str. Dantercëpies 84/A Tel. +39 0471 794576 • Mob. +39 335 5262464 info@baitaciampac.com • www.baitaciampac.com

Duet of parfait with marinated damson plums

Ingredients for 6 servings: 60 cl of cream 50 g of milk chocolate 2 eggs 125 g of sugar 1 sachet of vanilla sugar 100 g of blended strawberries 18 damson plums in syrup 2 tablespoons of wheat starch 2 tablespoons of water Bring 1/3 of the cream to the boil and pour it over the chocolate, cut into pieces. Mix well so as to obtain a smooth mixture. Leave to cool. Separate the egg whites from the yolks. Beat the egg yolks with half of the sugar until a light-coloured cream is obtained. Whisk the whites with the remaining sugar until stiff. Whip the rest of the cream with the sachet of vanilla sugar, incorporate the egg yolks and the stiffened whites. Divide this cream into two parts. Incorporate the blended strawberries in one part, put the mixture into 6 moulds and place in the freezer for 30 minutes. Add the chocolate cream carefully to the other half of the cream. Then distribute it in 6 iced moulds. Place in the freezer for at least 24 hours. Dilute the cornflour with two tablespoons of water, add the damson plums in syrup and bring to the boil. Turn the moulds over onto a plate and decorate with the damson plums in syrup, slightly warmed (to facilitate the demoulding of the parfait, put the moulds in lukewarm water).

Bon y Bel

Bars & Cafés 64 Café Adler 66 Live Music Café Soviso 68 Bar Pitla Stua 70 Vinothek La Cërcia 72 Café Mozart 74 Café Frainela 76 Café Corso

Café Adler 39046 Ortisei / St. Ulrich • Str. Rezia 5 Tel. +39 0471 775563

„Adler“ Aperitif 1 cl Passion fruit liqueur 1 cl Schweppes pink grapefruit 2 cl Prosecco sparkling wine

Live Music Café Soviso 39046 Ortisei / St. Ulrich • Piazza Rezia Platz 73/C Mob. +39 335 8410246 • info@sovisocafe.com

Irish Coffee Tullamore whiskey Liquid cane sugar CANNA Expresso coffee Cream

Bar Pitla Stua 39046 ORTISEI / ST. ULRICH • Str. Rezia 200 Mob. +39 329 05 06 630 • www.barpitlastua.com • kuno@moroder.com

„Hugo“ Aperitif

“Hugo” is a light cocktail made with sparkling wine or Prosecco and elderberry flower syrup. Hugo is ideal as an aperitif or after dinner, and is an original alternative to the usual “Spritz”. This cocktail comes from the Alto Adige, where elderberry syrup is a traditional product. Ingredients: (serves 1) 3 cl of elderberry flower syrup 10 cl of Prosecco a dash of seltz or sparkling mineral water a slice of lemon, if desired a few fresh mint leaves plenty of ice Preparation: The Hugo cocktail should be served in a large wine glass. Pour the elderberry syrup and Prosecco into the glass and add the ice and mint leaves. Mix gently, add a dash of seltz and serve immediately.

Vinothek La Cërcia 39046 Ortisei / St. Ulrich • Str. Rezia 30 Tel. +39 0471 797970 • Mob. +39 335 8172810 • info@tubladel.com

Slightly spicy steak tartare served on a bed of radish and parsley sauce

Ingredients for 1 serving: 100 g of fillet of beef 5 g of gherkins 15 g of ketchup 2 dl of Brandy 1 dl of Tabasco salt and pepper 4 g of chives 5 dl of olive oil Radish sauce and parsley: 30 g of sour cream 10 g of radishes 10 g of mayonnaise 1 teaspoon of lemon juice 10 g of parsley Finely cut the beef fillet, gherkins and chives. Add the other ingredients to the meat and put everything into a bowl. Carefully mix together for five minutes, until the tartare becomes creamy. Add seasoning according to personal taste. For the sauce, put the parsley into a cutter. Then add all the other ingredients in a mixer, and blend until a creamy sauce has been obtained. Arrange the radish and parsley sauce on a plate and, with the aid of a mould, place the tartare on top. Serve with toasted bread of any kind, and butter.

Café Mozart 39048 Selva Gardena / Wolkenstein • Str. Mëisules 204 Tel. +39 0471 795550 • www.cafe-mozart.it • info@cafe-mozart.it

Chocolate cake with forest fruit mousse Ingredients: 1 cake tin, 7 eggs, 215 g of sugar 280 g of sieved flour (or half flour and cornstarch) 40 g sieved chocolate powder, a pinch of salt Grease the cake tin with a little butter. Pour the sugar and eggs into a bowl and heat. Put the mixture into the mixer and whip until stiff. Then add the flour and the other ingredients. Mix slowly and thoroughly then pour the mixture into the cake tin. Cook at 180째 for 35/40 minutes. Leave to cool then remove the sponge from the cake tin. Cut it so as to obtain three discs. Prepare a mousse with forest fruits and fill the cake. Melt 250 g of Lindt chocolate squares and pour it over the top and sides of the cake. Allow to cool and garnish with fresh raspberries. Forest fruit mousse 300 g forest fruit mousse, 4 egg yolks 5 tablespoons of sugar, 60 cl of liquid cream , 1 grated lemon zest Blend the forest fruits to obtain a smooth cream. Mix the egg yolks with the sugar and add them to the cream. Allow the mixture to cook in bain marie for 10 minutes, continuously and slowly mixing to prevent it from solidifying. Allow it to cool then put it in the fridge for an hour to make it even firmer. Whip the cream and add it to the mixture. Then mix slowly using downward strokes until smooth.

Café Villa Frainela 39048 Selva Gardena / Wolkenstein • Str. Dantercëpies 66 Tel. +39 0471 794339 • www.villafrainela.it • info@villafrainela.it

Traditional apple strudel Dough 200 g of finely ground white flour 1 tablespoon of sunflower seed oil 1 egg salt some lukewarm water Plus 80 g butter Filling: 12 medium-sized Renet or Gravenstein apples 1 teaspoon of cinnamon powder A handful of pine nuts A handful of raisins lemon juice Mix all the ingredients together to obtain a soft and elastic dough. Let it rest for 30 minutes. Place the dough on a linen tea towel, roll it out into a rectangular shape using the backs of your hands. The dough must be very thin, almost transparent! Brush the surface with melted butter. Arrange the cut and sliced apples and season. Close the strudel with the aid of the tea towel. Role the strudel onto a flat baking tin, brush it again with melted butter and put it in the oven. After 10 minutesâ&#x20AC;&#x2122; baking time, brush the surface again with melted butter. Serve lukewarm without adding icing sugar. Cooking time: 40 minutes at 175Â°C

Café Corso 39046 Ortisei / St. Ulrich • Str. Rezia 74 Tel. +39 0471 796269 • www.cafecorso.com • info@cafecorso.com

Hot chocolate

For many years now, the hot chocolate of the Cafe Corso has been an absolute must! Over the course of time we have chosen various specialised companies so attention to detail, the scrupulous selection of ingredients, precision of work processes, knowledge of cocoa and its origins and constant research are the qualities on which this line of Italian-style hot chocolate drinks is based. Choosing the gourmet dish, you can taste three different types of chocolate at the same time. It includes dark chilli chocolate from Calabria, white hazelnut chocolate from Piemonte and white pistachio chocolate from Sicily. All of our varieties of chocolate are prepared exclusively with high quality fresh whole milk from the Alto Adige. And another 40 different types of chocolate are just waiting to be tasted.

Luigi Cremona Luigi Cremona, who was born in Rome on 17 January 1945, is an engineer with two great loves: travelling and gourmet food. The first has taken him around the world, from Alaska to Korea, from the Tierra del Fuego to the Kalahari desert, from the Himalayas to North Cape in search of humanity in its myriad forms and shapes. His curiosity continued to grow with each trip and developed into a study of food products and the delights of the table. Dining at the most famous restaurants of Europe and the world, he has made the personal acquaintance of the great Chefs, the Stars of today’s hospitality sector. He is the Master Cheese Taster of ONAF (Italian National Organisation of Cheese Tasters) and a sommelier of the AIS (Italian Sommelier Association) as well as being a journalist, contributor to fine wine and food guides, writer, organiser of events and the founder of the Best Emerging Chef Award.

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The Italian version of the gastronomic guide “Bon y Bel” can be downloaded from www.www.valgardena.it/it/bonybel

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Gherdëina - Val Gardena - Gröden

info@valgardena.it www.valgardena.it Tel +39 04 71 77 77 77