Mountain Flavours
& Egrave; was presented yesterday, Thursday & Igrave; December 10, the new edition of the Michelin Guide Italy 2016. Before submission & egrave; time was given to important considerations on the inspectors who judge, in total anonymity, the 'work of the chef. & Nbsp; The Judas Michelin & egrave; It was conceived as a useful tool for all travelers, a photograph of the gourmet sector of our country. Cos & Igrave ;, the restaurants listed, are thought of as a detour on the path, of the places where it is worth stopping for our taste buds.
Friday 11 December 2015 3 minutes reading time
The '2016 edition of the Michelin-starred restaurants in Italy has 334, two new appointments with double star and 24 newcomers.
For those attending the Trentino Alto Adige, in winter or summer, skiing or taking long and pleasant walks, why divert the path and sit at the table are less than 27, most of them in the province of Bolzano.
Two new entries with a star:
Dolce Vita Stube (Naturno, Bolzano) - Chef Thomas Ebner uses local products, & egrave; attentive to the flavors of traditional dishes to create original and unique taste. The fantasy in the kitchen & egrave; certainly one of its main features, accompanying a technique exalted. Among the dishes of its cuisine you can find: Arctic char, radishes, hazelnut oil and wild garlic; Kid Vinschgau, from nose to tail; Strawberry nell''aceto elderflower, fermented black garlic.
Alpenroyal Gormet (Selva di Val Gardena, Bolzano) - Chef Mario Porcelli & egrave; a young talent dell''arte culinary, creative and always attentive to the quality & agrave; ingredients that Mother Nature provides. The flavors of the menu come from various parts of the world, without forgetting tradition. Among the many dishes you can taste: veal cheek, Storo polenta, Alpine cheese, pumpkin, amaranth and ginger; deer, beetroot, lemon balm, orange and oyster mushrooms.
Double Star, instead, for & nbsp; Gourmetstube Einhorn (Mules, Bolzano), chef Peter Girtler. This converted parlor of the ancient German tradition that has chosen the path of gourmet. The chef, known for its creatives ;, choose products unusual, almost forgotten, to create unique dishes that are a perfect mix between the two cultures. In its menu you can find dishes such as: quail & amp; Goose & hellip; quail breast warm, change of liver d & rsquo; goose, parfait, snowball, pie, ice cream, parsnip; Char Passeiertal crusted quinoa and cabbage Pflersch & nbsp; bottom carrot green and bronze fennel.
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