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Notes

MODERN CUISINE IS ALL ABOUT NATURAL LOCAL PRODUCTS GROWN IN OUR KITCHEN GARDEN

REDESCOVERING THE REAL TASTE OF FOOD

Loaded shelves, unlimited choice. Only few steps in your nearest supermarket and it’s like travelling around the world: bananas and avocados from South America, mangos from Africa. African strawberries in January, Chilean cherries in February. We can enjoy anything at any time!

And what about the taste?

Our grandparents can easily remember that fruits and vegetables had their season. What a joy it was to eat the early cherries and apricots (I used to make a wish whenever I took the first bite at the beginning of every season!).

At the Active Hotel Olympic we aim to rediscover the authentic taste of sun-ripened tomatoes, an imperfect yet flavourful peach. It’s a simple mix: fruits and vegetables grown as close as possible, according to the season and nature-friendly. We give priority to the local products of Trentino specially delivered from our farmers and breeders, who ensure the transparency of their origin. They also contribute to the land conservation and preservation of the region. They are the gardeners of Fassa Valley.

A green restaurant is not just a trend and a search for the perfect taste. It is in fact a philosophy, characterised by a particular attention to the environment. It consists of little yet simple actions of everyday life, which don’t take much effort, but can have great environmental impact.

Here is our code of conduct:

  • Use water from the tap, rich in mineral salts and filtered by the rocks of our Dolomites
  • Re-use the cloth napkin, thus sparing thousands of litres of water and detergents
  • Buy local products, thus helping small farmersand breeders grow: they take care of our territory
  • Remember to recycle, it is the best way to lower the amount of waste: anything we throw away can be used again
  • We can ensure that you won’t sacrifice anything!

Here is our menu:

Main courses

Carbonara pasta with single-grain spelt Fusilli, eggs from the village ofTamion and speck ham

Gnocchetti with Fontal cheese from the village of Campitello, eggs from (the village of) Tamion on a porcini mushroom sauce

Second courses

Bio trout fillet from the village of Predazzo with Alpine herbs and potatoes from the Gresta Valley

Roe deer gulasch of the Fassa Valley with polenta of Storo

Desserts

Strudel with apples from Trentino, vanilla sauce and wild berries from Sant’Orsola

Cake with biological carrots from the Gresta Valley with homemade yogurt ice-cream, derived from the malgaro’s milk

Wines

For the fish, Nosiola Trentino Doc

For the meat, Lagrein Trentino Doc

Mineral and lightly sparkling water from Pejo in the Sole Valley

Enjoy your meal!