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🐝 Miel da Mont il 1º in Trentino ad essere riconosciuto Presidio Slow Food Italia. 🏔
🐝 Miel da Mont: Presidio Slow Food Italia!

Welcome to our farm tavern restaurant “Ciasa Dò Parè”

Restaurant at km 0

Our tavern is a simple and welcoming place, it’s the place where you find the host.

In our tavern you can eat well and you can socialize too. Yes, because you can go into the tavern to talk and to feel well.

In our tavern’s plates you can find genuine flavours and respect for our earth. You’ll find seasonal ingredients “good, clean and fair” that come from our organic farm and from our friend’s farms that follow our same principles.

Our is a mountain multi-functional farm; we produce noble milk, yogurt, cow and goat cheese made with raw milk.

We have a little stable where we grow calves, Rendena and Grigio Alpina cows, Pezzata Mochena goat that eat from their mothers and with the forage we collect. Our chickens run free in our fields and our bees give us some delicious honey, both from the mountains and from high mountains.

Below our tavern, we have a vegetable garden, our aromatic herbs and our berries.

We try to buy produce from our friend’s farm everything that we are not able to produce ourselves directly in our farm.
We trust them and we’d like to introduce them to you.

Most fruit, vegetables and flowers and herbs come from:

Sausage and pork meat comes from:

We serve homemade bread, with medium and long leavening dough, mainly using sourdough.
The flours are from the Merano mill, primarily organic.
We use washable and compostable tablecloths, with the idea of reducing our environmental impact.
The prices you find in the menu are inclusive of these services, we do not charge any extra cost for the cover. To maintain an excellent level of quality of our products, we use the +3 -16 refrigeration system, through the use of the blast chiller.

Chefs of the Slow Food Alliance

The slow food alliance is a pact between chefs and small producers to promote good food, clean and fair territory and to save biodiversity.
We, the alliance’s chefs, use every day in our kitchens, products made with passion and respect for the land and their animals, from farmers, breeders, cheesemakers, fishermen, winegrowers, and artisans.

Slow Food Presidium

All around the world, there are Slow Food communities that work every day to save races from extinction, indigenous varieties, vegetable varieties and fruits, breads, cheese, cured meats, traditional sweets…
They are committed to handing down production techniques and crafts.
They take care of the environment. They value landscapes, territories, and cultures.
Around 600 Presidiums involve farmers, artisans, shepherds, fishermen and winegrowers from 70 countries all around the world.

We are mainly open for dinner, while we are open for lunch only on demand.

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