The Menu

Chef’s free hand gastronomic journey. The “lightest” experience of the Salotto Gourmet. A five-course menu to be surprised and discovered the essence of our culinary philosophy.

“Looking for the perfect pairing”. A culinary experience that celebrates the art of food-wine pairing. The inspiration for this tasting journey comes in the heart of the Cantine Ferrari, magical place in which the excellence comes to life. Contaminated from this incredible environment full of history and traditions, I developed this menu working with our Chef de Cave and our Sommeliers, trying to valorize to the maximum the unique features of our TrentoDoc. In this unique context, driven by the PASSION for SPARKLING, the inspiring principle is the search for the perfect pairing.

Ferrari Perlé, TrentoDoc

Gillardeau oyster, glasswort tartare with gomasio, armelline almond foam and oyster sauce
Raw amberjack, urchin sea emulsion, lime and amaranth

Belgian endive and roasted green apple, Kiev sauce and trout roe

Ferrari Perlé Bianco Riserva, TrentoDoc

Raw amberjack, urchin sea emulsion, lime and amaranth

Ferrari Perlé Rosè Riserva, TrentoDoc

Game parcels, royale sauce, puffed lentils and black truffle
Red mullet, crab sauce and narcissus fennel

Giulio Ferrari Riserva del Fondatore, TrentoDoc

Roasted pigeon breast, oxalid sauce and pigeon jus with chardonnay grapes.
Citrus marinated grape salad

Ferrari Maximum Demi-Sec, TrentoDoc

Mandarin orange cream, persimmon and pressed caviar

“Green Rousing Trentino” it’s an ode to wild nature and to the energy that Trentino infuse in me. Years of exploration and learning teach me how to get closer the extraordinary resources of this land, which has become the beating heart of my kitchen and the inspiration for my culinary approach. Every dish it’s the reflection of my personal journey through this magical place, a tribute to its beauty and the richness of its Green nature Trentino infinite source of unique ingredients which I reinvent through my thoughts. Let yourself be Roused (as I am) from this land in which the wild nature and the authentic flavors come together to create a unique culinary experience.

Mountain Climb Salad

Tale of a harvest from Arione River to Viote’s alpine botanical garden

Wild Artichoke

Stream watercress and Trentino canestrato cheese cream, burnt lemon sauce.
Raw artichokes marinated in Chardonnay vinegar and lemon balm

Veal Sweetbread

Cooked in butter with sage greggii flowers, carrots from the Gresta valley and
wild garlic from Bondone

Char roe pasta buttons and turnips

Consommè of roasted char bones and infusion of Ciuiga from Banale

FOIE LAC

Spaghettoni from ancient grains

Cooked in a pine needles infusion, toasted pine nuts and wild blackberry vinegar

Meditation Herbs

Marble Trout

Alpine curry, melting spring onions, Garda’s citrus “rich” sauce

My Royale Hare

Salsify salad

Licorice root

Goat yogurt and traditional balsamic vinegar

“Green Rousing Trentino” it’s an ode to wild nature and to the energy that Trentino infuse in me. Years of exploration and learning teach me how to get closer the extraordinary resources of this land, which has become the beating heart of my kitchen and the inspiration for my culinary approach. Every dish it’s the reflection of my personal journey through this magical place, a tribute to its beauty and the richness of its Green nature Trentino infinite source of unique ingredients which I reinvent through my thoughts. Let yourself be Roused (as I am) from this land in which the wild nature and the authentic flavors come together to create a unique culinary experience.

Mountain Climb Salad

Tale of a harvest from Arione River to Viote’s alpine botanical garden

Wild Artichoke

Stream watercress and Trentino canestrato cheese cream, burnt lemon sauce.
Raw artichokes marinated in Chardonnay vinegar and lemon balm

Veal Sweetbread

Cooked in butter with sage greggii flowers, carrots from the Gresta valley and
wild garlic from Bondone

Char roe pasta buttons and turnips

Consommè of roasted char bones and infusion of Ciuiga from Banale

FOIE LAC

Spaghettoni from ancient grains

Cooked in a pine needles infusion, toasted pine nuts and wild blackberry vinegar

Meditation Herbs

Marble Trout

Alpine curry, melting spring onions, Garda’s citrus “rich” sauce

My Royale Hare

Salsify salad

Licorice root

Goat yogurt and traditional balsamic vinegar