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Il limite che ci nutre.

Vivere in montagna secondo natura.

14 May

Uncategorized, Valori

Il limite che ci nutre. Vivere in montagna secondo natura

14 May 2026
Posted by Aurora

Razze autoctone, prati di quota, fieno di montagna: come la famiglia Brunel alleva in Val di Fassa rispettando i limiti del territorio.

26 Jan

Uncategorized, Valori

Inverno in Val di Fassa: quando la neve non c’è (ed è perfetto così)

28 January 2026
Posted by Aurora

Cosa succede in Val di Fassa quando non nevica? Il racconto di un inverno autentico tra stalla, osteria e silenzi.

24 Nov

Uncategorized

Come scegliere un ristorante: tra guide, autenticità e il valore dell’attesa

24 November 2025
Posted by Alessandro

Tra Slow Food, Golosario e Gambero Rosso: come usiamo le guide per trovare ristoranti autentici e di valore.

10 Oct

Uncategorized

Agriturismo: quando lo è davvero?

14 October 2025
Posted by Alessandro

Scopri dalla voce dei proprietari cosa significa essere un autentico agriturismo: dalla legge alla pratica quotidiana in Val di Fassa.

01 Apr

Uncategorized, Ristorante

L’Aglio orsino e le erbe spontanee commestibili di Fassa

7 April 2025
Posted by Aurora

Ci siamo. Le giornate si allungano, l’aria è più dolce. In Val di Fassa è iniziata la primavera. Più a valle, nel sottobosco, dove il terreno è...

12 Jul

Uncategorized

Attori per un giorno con la troupe di Melaverde

22 April 2023
Posted by Aurora

Abbiamo portato in tv la cultura ladina e l’orgoglio contadino

28 Apr

Uncategorized, Prodotti, Valori

Il tarassaco: proprietà e benefici della pianta depurativa per eccellenza

14 March 2025
Posted by Aurora

Dalla natura tutto ciò di cui abbiamo bisogno

04 Nov

Uncategorized

Autunno in montagna in Val di Fassa, è tempo di novità

7 December 2020
Posted by Alessandro

Di natura, pace e vicinanza C’è il sole oggi mentre ti scrivo. Guardo le cime delle Dolomiti già piene di neve, il cielo è azzurro, i toni caldi dei...

Formaggi Bio dell'Azienda Agricola Biologica Ciasa dò Parè

Prodotti / Valori

13 July 2026

Formaggi a latte crudo: cosa rende buono un formaggio di montagna

Raccontato da Alessandro

Prato e Fieno in Val di Fassa a Ciasa dò Parè

Uncategorized / Valori

14 May 2026

Il limite che ci nutre. Vivere in montagna secondo natura

Raccontato da Aurora

Vini dell'Osteria dò Parè in Val di Fassa

Ristorante / Vini

10 March 2026

Vini trentini autoctoni: biodiversità, vitigni storici e degustazione consapevole

Raccontato da Alessandro

Ciasa dò Parè prati in inverno senza neve

Uncategorized / Valori

26 January 2026

Inverno in Val di Fassa: quando la neve non c’è (ed è perfetto così)

Raccontato da Aurora

4.8 / 5

Reviews

422 reviews

How to best interpret a territory

Lovely place. How to best interpret an area.

Visited 4 years ago for the first time at a demonstration and lunch: since then we have tried to return but with flats always full we only managed to do so this year. We have just returned and we still have the greenery and scents of the Val di Fassa spring in our eyes.

Ciasa do Parè is an example of how you can get the best out of this territory by respecting it, working hard and interpreting it in innovative ways.
The results can be seen and tasted.

We can only congratulate you on your work and look forward to coming back! Thank you!

Agata Meuti

Esperienza di gusto e passione

It’s not just a meal, it’s a real experience and a testament to the passion and commitment to tradition and genuine things.

The staff know every single ingredient of the dishes that are served and proudly explain and recount them.

The dishes are excellent.
Not to be missed.

Morena Morstabilini

Local tradition and oriental influences

What can I say about this extraordinary experience at this agritourism-restaurant? I would say it is a unique experience.

It is perhaps one of the true agritourisms I have had the pleasure of visiting, where almost everything served is the result of constant work by the chef and the owners, husband and wife. From the milk and cheese from their cows to the delicious alpine grey meat, from the goats to the speck to the fresh vegetables, everything is produced on site.

Matteo, the chef, is an exquisite and very special person, who manages to skilfully combine local tradition with a touch of Asian innovation or various oriental influences in his preparations.

Kudos to the owners for creating such a special place, but above all kudos to Chef Matteo for his extraordinary cuisine.

Marco Gallone

Menu with zero-km and local products

I stayed at this farm for 2 days with my wife and our little dog, we have reserved a really nice flat with every comfort with a super view of the Dolomites.

The breakfast that was prepared for us is really above all expectations, biscuits, cakes, juices, cold meats, cheeses and yoghurt all homemade zero km everything is SUPER.

This agriturismo offers the possibility to dine inside the restaurant (which is very nice), obviously also here we have a menu with zero km and local products. Everything is really very good, I chose a medallion of venison with celeriac puree……UN PIATTO A WHICH I GIVEN THE VOTE OF 10 AND LODE.

All the staff are very kind and really very knowledgeable, we will definitely be back.
Many thanks to Aurora and Alessandro from Mirko Erica and Teo.

Translated with www.DeepL.com/Translator (free version)

Mirko Boldrini

Route through the tastes and scents of the mountains

I had dinner at this agriturismo on a Sunday in August and it was an incredible experience.

From appetiser to dessert it was a real journey through the flavours and aromas of the mountains.
The dishes they serve are simple but elaborate at the same time, special to the palate and full of emotions.

Super friendly and professional staff.

Chiara Perissinotto

A warm and welcoming environment

A warm and cosy ambience where a dinner beyond expectations took place: we were amazed by the ability to combine and balance flavours in the dishes, integrating innovative elements with high quality traditional ingredients.

The value for money is beyond fair and the owners very friendly.
We will definitely be back.

Laura