Book your holiday in Val di Fassa now.

Exclusive advantages if you book directly on this site.

Request information

Contacts (Sidebar)

Arrival*
Thursday
12
12
December
Dec
2019
Departure*
Friday
13
12
December
Dec
2019
Treatment
Bed and Breakfast PLUS (B&B with afternoon snack)
Select
Bed and Breakfast PLUS (B&B with afternoon snack)
Half Board PLUS (Half Board with afternoon snack)
Room Type
Select
Select
All
Snow Ride Marmolada Suite
La Malga Suite
Ascoltati Suite
Rallenta Suite
Family Suite Colores
Family Suite Tradizione Ladina
Snow Ride Marmolada Junior
Free Ride Pordoi
Dolomiti Romantic
Easy Ride Catinaccio
Wind Ride Col Rodella
Olympic Sled Dream
Olympic Sled
Dolomiti Junior Suite
Cuore Ladino
Cuore Ladino Small/Singola
Number of Adults*
1
Select
1
2
3
4
Number of children*
0
Select
0
1
2
3
4
5
6
7
8
Remove
Age 1*
0
Select
0
1
2
3
4
5
6
7
8
9
10
11
12
Age 2*
0
Select
0
1
2
3
4
5
6
7
8
9
10
11
12
Age 3*
0
Select
0
1
2
3
4
5
6
7
8
9
10
11
12
Age 4*
0
Select
0
1
2
3
4
5
6
7
8
9
10
11
12
Age 5*
0
Select
0
1
2
3
4
5
6
7
8
9
10
11
12
Age 6*
0
Select
0
1
2
3
4
5
6
7
8
9
10
11
12
Age 7*
0
Select
0
1
2
3
4
5
6
7
8
9
10
11
12
Age 8*
0
Select
0
1
2
3
4
5
6
7
8
9
10
11
12
Add
Title*
Select
Select
Mr.
Ms.
Name and Surname*
Telephone
Notes

Our chef's recipes

Trentino and Val di Fassa recipes

Most children from a young age fight over their toys. But not Carla and Paolo, Sommelier and Chef at the Active Hotel Olympic. Even as schoolchildren they argued over that most magical of games: cooking. Over the years, each has found their own space within this enchanting realm: Paolo as Chef, Carla as Sommelier. What once divided them, today unites them. Discover Trentino and Val di Fassa recipes reworked by Paolo and Carla, especially for you…

Zelten Christmas Cake

A traditional festive cake from the Trentino region, made with dried fruit and rye flour...

 

Ingredients: 200 ml water, 20 g yeast, 2 tbsp sugar, 250 g flour (half white, half rye), 15 g salt, 1 tbsp oil, 1 tbsp aniseed, 1 tbsp cumin, 500 g diced dried figs, 350 g raisins, 350 g mixed nuts and candied peel (lemon and orange), 3 tbsp rum, 70 g honey

 

Method:

  • Mix the yeast and sugar with the warm water and leave to prove for 10 minutes
  • Add the flour, salt, oil, aniseed and cumin and knead the mixture in a mixer. Leave to prove for 30 minutes
  • Marinate the figs, raisins, nuts and candied peel in the rum and honey along for at least 1 hour (this can even be done the day before)
  • Mix the bread dough and the marinated ingredients together
  • Make into round shapes and decorate with walnuts and almonds
  • Place them on a baking sheet and allow to rest for 20 minutes
  • Cook in a preheated oven at 170° for approximately 40 minutes, brushing them regularly with honey or sugar syrup until they turn a rich dark brown colour
  • Leave to cool then wrap in cling film

A pasture on a plate

An easy recipe evoking traditional flavours, made with Trentino polenta and Chèr de Fascia cheese

 

Ingredients: sauerkraut, cumin, onion, honey, chanterelle mushrooms, potato, Chèr de Fascia cheese, sausage, Storo polenta

 

Method:

  • The sauerkraut meadow: heat up the sauerkraut with a little onion, cumin and honey and spread over the plate
  • The mushrooms: decorate the meadow with tasty chanterelle mushrooms sautéed with onion
  • The well: sculpt a potato into the shape of a well, boil it and then fill it with stringy Chèr de Fascia cheese (melted in a bain-marie)
  • The woodpile: heap up a pile of grilled sausages
  • The cows: cook the Storo polenta for 40 minutes, leave it to cool and then mould into cow shapes

Pear and Puzzone di Moena cheese tart with ginger sauce

A simple dessert and a flavoursome way to enjoy all the benefits of this famous spice

 

Ingredients: (6 small tarts): 1 pack filo pastry, 2 pears, 100 g Puzzone di Moena cheese, 500 g cream, 4 eggs, salt. For the carrot and ginger sauce: 250 g lightly salted water, 1 shallot, 3 peeled carrots, 2 cm ginger root

 

Method:

  • Prepare a tart tray
  • Grease each mould in the tray and line with filo pastry
  • Peel and dice the pears and Puzzone di Moena cheese
  • Mix together the cream and eggs, adding a pinch of salt
  • Fill the pastry with the pears and cheese, then pour over the egg mixture
  • Seal the pastry parcels by hand, giving them the shape you want
  • Bake at 160° for 15-20 minutes
  • For the ginger sauce, finely slice and boil the ingredients and then whisk in a blender

 

Wine accompaniment: Grigoletti “l'Opera” chardonnay harmonises perfectly with the sharp notes of the Puzzone and ginger

Authentic Trentino panino

A light packed lunch, made with simple yet good quality ingredients

 

Ingredients: ham, mountain thyme, extra virgin olive oil

 

Method:

  • Place two slices of freshly cut ham on one half of the roll
  • Add a sprinkle of thyme leaves freshly picked from the Val di Fassa woods - you can find it in Val Jumela, for example
  • Instead of mayonnaise we recommend a drizzle of extra virgin olive oil

Kaiserschmarrn with apple

This soufflé pancake served with blueberry jam is a traditional dessert from the Trentino Alto-Adige region and part of Val di Fassa’s Ladin culture,

Kaiserschmarrn Apple pancakes

 

Ingredients (serves 4): 160 g flour, 70 ml milk, 70 ml cream, 6 egg yolks, ½ sachet of vanilla sugar, 1 tbsp rum, 6 egg whites, pinch of salt, 40 g sugar, 300 g diced apple, 50 g blueberries.
You will also need: icing sugar for dusting, butter for sautéing, oil for frying

 

Method:

  • Mix together the flour, milk, cream, apples, egg yolks, vanilla sugar and rum to form a smooth paste
  • Beat the egg whites with the salt, add the sugar and continue until stiff. Gently incorporate into the other mixture
  • Heat the oil in a large frying pan, pour in the mixture and cook on one side until golden, then turn over
  • Finish off in a pre-heated oven at 180°
  • Tear apart the pancake with two forks
  • Sprinkle with icing sugar, add the blueberry jam and then return to the frying pan until the sugar begins to caramelise
  • Serve on warm plates with a final sprinkle of icing sugar

Carnival “Grostoi”

Traditional Trentino Carnival pastries

 

Ingredients: 250 g white flour, 30 g milk, 30 g sugar, 1 egg, ½ shot glass of grappa, pinch of salt, oil for frying, icing sugar to garnish

 

Method:

  • Mix all the ingredients except the icing sugar together to make a dough, then roll out to a thin sheet
  • Cut into small squares and fry in the oil
  • Once the grostoi have turned a golden brown colour, remove them from the oil and place on kitchen paper to dry. Sprinkle with icing sugar and serve

Hugo cocktail

Italy's most famous aperitif from Trentino Alto Adige

 

Ingredients: 1 sprig of fresh mint, 1 part elderflower syrup, 2 parts prosecco, 4 ice cubes, a splash of soda water

 

Method:

  • Mix all the ingredients together
  • Serve in wine glasses with mint leaves, lemon and ice

Panet de Siala – Rye bread

The Active Hotel Olympic is filled with the aroma of home-made bread...

 

Ingredients: 500 g white flour, 250 g wholemeal flour, 250 g rye flour, 20 g salt, 40 g yeast, 3 g fennel seeds, 2 g cumin, oil to taste, sugar to taste, 700 ml milk-beer-water

 

Method:

  • Warm the milk, beer and water then add the yeast and mix well
  • In a bowl, mix the 3 types of flour, salt, fennel seeds and cumin into a dough
  • Cover the dough and allow to prove for 20 minutes at 35 degrees
  • Knead the dough once again, mould into the desired shape and sprinkle with a little wholemeal flour
  • Leave to prove for another 20 minutes
  • Bake in a preheated oven for 25-40 minutes at 220° initially then reduce to 170°.

Pan Pepato Christmas biscuits

Trentino Alto Adige Christmas treats

 

Ingredients: 500 g white flour, 3 tbsp baking powder, 2 tbsp ground mixed spice (ginger, cinnamon, clove, nutmeg, cardamom, aniseed, coriander), 1 tbsp cocoa powder, 250 ml honey, 125 g sugar, 100 g butter, 100 ml milk, pinch of salt

 

Method:

  • Mix together the flour, baking powder, cocoa powder and spices. Gently heat the honey, sugar, butter, milk and salt in a saucepan, stirring until the sugar has dissolved
  • Leave to cool and then combine the two mixtures
  • Knead until the dough is soft
  • Leave to prove
  • Roll the dough out to 5-7 mm thick and cut into shapes. Cook on the middle shelf of the oven at 200° for 10-15 mins
  • Decorate with chocolate frosting or icing sugar mixed with water or lemon juice.