Hotel Stella delle Alpi

in the 'Valle di Non', in the middle of the wonderful landscape of the Brenta Dolomites, the hotel Stella delle Alpi allows you to spend your holiday in a familiar, sportive and relaxful atmosphere.

[ Jump to the contents]

In this page you can find the following:
Languages Menu;
Navigation Menu;
Description of the hotel;
Highlighted contents;
Legal informations;

Menu delle lingue

Menu Hotel Stella delle Alpi

Restaurant

The restaurant of the hotel is open for dinner and lunch (12:30 - 14:30 and 19:30 - 21:30). The menu and the wine list offers a wide range of choice for formal or pleasure events, combining quality and convenience. Thanks to the craftsmanship of our Chef Massimo, you will enjoy both tipical courses from our land and the best italian classics.

The restaurant is composed by two rooms. The old room, with its ancient wood roof and the beautiful decorations and paintings, it's the perfect place to taste the tipical Trentino's flavours. The new panoramic room, with its big windows one the Val di Non, offers a privileged view on the whole valley and the Brenta Dolomites.

Here is an example of what you can find in our menu:

Tipical Menu

"AN da PATATE, NO l'è AN da FAM"
("An year with a good harvest of potatos is not a year of hungriness")

Autumn Menu - Potatoes Festival

  • POLENTA de PATATE co'la PANZETA e 'l FORMAI dal CIASEL de CIASTELFON
    Potatoes hominy with bacon of Castelfondo
  • STRUDEL de PATATE CONZA' co'l BOTER dal CIASAR
    Potatoes strudel with butter cheese
  • GNOCI de PATATE CRUE co' la PANZETA
    Raw potato dumplings with bacon
  • TORTA de PATATE co' la MORTANDELA, 'l FORMAI ASMONTE e 'l CIAPUS CONZA'
    Potato cake with mortadella, cheese and cabbage
  • BREZDEL DOZ de PATATE
    Sweet potatoes donuts
  • CAFE' da ORZ e la 'SGNAPETA' del ZUCAL
    Barley coffee with grappa Zucal

"LA PATATA la da FORZA se MAGNADA co la SGORZA"
("The potato gives you strength when eaten with the skin")

First Courses

Rice with apples

Strudel potatoes with ham and hills cheese

Crespelle with red salad (radicchio) with creamery flavours

Barley soup

Second Courses

Potato cake with mortadella, cheese and cabbage

Game with hominy and orange marmelade

Needles of pork with roasted potatoes and braised cabbage

Desserts

Strudel or apple pie

"A TAOLA NO SE DEVENTA VECLI"
("While eating people does not become old")

[ Back to contents]

Groups Menus

Tyrolean Fusilli
Smoked arista
Sauerkraut
Potatoes purèe
Panna cotta

Bis of mushrooms and Melinda rice
Mix of grilled meals with seasonal vegetables and roasted potatoes
Apple in cage

Carne Salada
Carpacciata with Trentino's grain
Trentino's barley
Crespella with mountain barn flavours
Game in salmì with wood's fruits and trentino's hominy
Strudel

Crude potato dumplings
Gulasch with Trentino's hominy and cabbages
Semifreddo

Potatoes cake with speck
Strangolapreti and dumplings with melted butter
Stinco cooked in oven with rosemary potatoes and cabbage braised with bacon
Apple pie



[ Torna al menu dei contenuti]

Receipes

Potato hominy

Cook potatoes in a large pot with plenty of water, remove the skin, bear it down and put it in a pan with a piece of butter. Mix it up with a wooden spoon, then add flour roasted in butter, enough to make the polenta completely drained. Mix all strongly until cooked and pour the mixture in a large bowl. You can serve simply as polenta, or put it into a cake's pan of copper and make some kind of cake.

Potatoes strudel

Boil 1 kg of Potatoes with the peel and pass with the flatter after peeled, mix with 250 gr of white flour, add a pinch of salt, nutmeg and egg. Roll out the dough on a cloth by adding cheese Hills cut thin and speck and rolling. Bake for half an hour in boiling water in the cloth. Cut the roll into thin rounds and serve with melted butter and grain Trentino's grain.

Potatoes balls

Knead 1 / 2 kg of flour with 50 gr of butter and yeast (25 gr.) Dissolving it with warm milk, 4 eggs, 4 boiled potatoes and past and lemon rind. Working all quickly, put the dough to leaven for 2 hours. Take the dough, divide it into many pieces, make balls and allow to rise for ten minutes and then fry. Pass it then in the sugar and cinnamon and decorate with vanilla sauce.

Potatoes pie

Crush five big potatoes, add half a cup of milk and three or four tablespoons of white flour (all or part of the flour can be buckwheat). Mix well with a wooden spoon until you get a smooth dough. Store then all in a cake of copper oily of lard or oil, distend the dough evenly. Place the cake in the oven and serve it hot, with the cheese Hills, slices of smoked, or better baloney and contour of cabbages finely cut and seasoned with olive oil, salt and vinegar (in the spring the ideal contour are 'denti di leone' seasoned with roasted bacon with vinegar)

Contacts

Hotel Stella delle Alpi
via Mendola, 41
38010 Ronzone (TN) - Italia
Tel.: +39 0463 880620
Fax.: +39 0463 880530
P.IVA 00396640229
Email: info@stelladellealpi.it

[Back to contents]

© Copyright 2007, Stella delle Alpi S.a.S.
Designed by Matteo Battisti

[ Back to contents]