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Practical info for your holiday
Azienda per il Turismo Dolomiti Paganella
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Paganella gusto alpino

We are between the Paganella Plateau, San Lorenzo Dorsino, and Rotaliana Königsberg.

 Here, among Dolomite peaks, woods, and vineyards, our farmers and producers work every day to regenerate vineyards, vegetable gardens, and pastures.

Alongside them, restaurateurs interpret this dedication, transforming it into dishes that carry the flavors of ciuìga del Banale and Teroldego. 

Suckling pig cheeks braised with spring onions, capers, and Chardonnay, served with sautéed chanterelles and fried chickpea polenta. | © Stefano Caffarri, 2025
Suckling pig cheeks braised with spring onions, capers, and Chardonnay, served with sautéed chanterelles and fried chickpea polenta.
Juniper-scented Orzotto with Venison tartare and a Teroldego Rotaliano and Uncle John's honey reduction. | © Stefano Caffarri, 2025
Juniper-scented Orzotto with Venison tartare and a Teroldego Rotaliano and Uncle John's honey reduction.
Ravioli con sedano rapa alla brace, infuso alle bacche di sambuco e crudo di cervo nostrano, serviti con cracker di segale e burro al fieno. | © Stefano Caffarri, 2025
Char-grilled celeriac Ravioli with an elderberry infusion and local venison tartare, served with rye crackers and hay butter.
Spaghetti di patate all riduzione di teroldego rotaliano, fonduta di puzzone di Moena e finferli trifolati. | © Stefano Caffarri, 2025
Potato spaghetti with a Teroldego Rotaliano reduction, Puzzone di Moena cheese fondue, and sautéed chanterelles.
Terra & Lago: Tartellette salate al Trentingrana con salmerino. | © Stefano Caffarri, 2025
Land & Lake: Savory Trentingrana cheese tartlets with Arctic Char.
Trancio di salmerino flambato alla grappa con cavolo cappuccio, mele e dressing all'olio di oliva del Garda. | © Stefano Caffarri, 2025
Grappa-flambéed Arctic Char fillet with cabbage, apples, and a Garda olive oil dressing.

the Region on a plate

The dishes of Gusto Alpino are born from sun-drenched meadows, fresh valley air, and the expertise of our restaurateurs.

These are not just recipes, but the result of a conscious choice: we work with the land when it is most generous, tending vines by hand and drying mountain herbs for use in the kitchen. Our chefs translate this dedication into exquisite dishes for you.

Imagine a crisp, golden tortel di patate with cabbage and ciuìga, served with creamed beans. Or a savoury tartlet with Trentingrana cheese and Arctic char from our streams, paired with a glass of Trento Doc.

These are just a few of the Gusto Alpino dishes waiting for you. We look forward to welcoming you to our table.

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