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 Olympic SPA hotel . 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

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Our chef's recipes

Zelten Christmas Cake

A pasture on a plate

Pear and Puzzone di Moena cheese tart with ginger sauce

Authentic Trentino panino