Winter Menu 2025
Osteria dò Parè menu
Starters
The Grigio Alpina Slow Food Presidium protects a native cattle breed from Trentino, raised for centuries in the alpine valleys. Rustic, frugal and well adapted to high-altitude pastures, it produces rich milk and meat with an authentic flavor. Today it is protected by Slow Food to promote sustainable agriculture, biodiversity and the value of small local productions.
At Ciasa dò Parè we raise our animals with care and organically, contributing firsthand to the preservation of this Presidium, and bringing to the table all the genuine goodness of Grigio Alpina.
First Courses
The Broccolo di Torbole Slow Food Presidium protects a unique vegetable that is cultivated in a narrow strip of land along the northern shore of Lake Garda, in the municipalities of Nago-Torbole and Arco, in Trentino. The particular microclimate created by the meeting of the Ora and Pelèr winds prevents the formation of frost harmful to the inflorescences, allowing harvesting from November to February. This broccoli, small in size and with a sweet and delicate flavor, constitutes a particular ecotype of the brassicaceae family and was at risk of disappearing: thanks to the Presidium it has gone from just over a thousand specimens to over 100,000 plants per year.
Main Courses
The Botìro di Primiero di malga Slow Food Presidium recovers an ancient tradition that was almost lost: in the times of the Serenissima, Venice’s butter came from the mountain pastures of the Primiero area, beneath the Pale di San Martino, and was so prized that the malghe reserved all the cream for its production. This raw unpasteurized cream butter is made during the summer alpine pasture season following the traditional method: the milk milked in the evening rests all night to allow the cream to rise naturally, which is then churned in the butter churn until it forms butter. The pats are made from wooden molds carved with floral motifs, the same ones that were used in the past. The Presidium, established in 2009, has the goal of enhancing the traditional knowledge of the malghe and their role in safeguarding the territory.
The Fagiolo cosaruciaru di Scicli Slow Food Presidium protects a precious legume from the Ragusan countryside. In Sicilian cosaruciaru means “sweet thing,” a characteristic that distinguishes it along with its cream-white color with brown streaks and very thin skin. At the beginning of the 1900s it was an important product of local agriculture, cultivated in the alluvial soils along the Modica-Scicli stream, but in the seventies it risked disappearing, surviving only in the gardens of a few elderly farmers. In 2012 it became a Slow Food Presidium, allowing young farmers to rediscover this traditional cultivation.
Cheese Tasting
Desserts
Tales of Ciasa
Ristorante / Vini
10 March 2026
Vini trentini autoctoni: biodiversità, vitigni storici e degustazione consapevole
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Ristorante / Valori
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La cucina biologica delle Dolomiti con qualcosa di più: il menu stagionale di Matteo Simonato, lo chef di Ciasa dò Parè
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Eventi / Prodotti
02 May 2023
Le erbe di campo commestibili in Val di Fassa
Raccontato da Aurora
Ristorante / Valori
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Ristorante ecosostenibile a km zero in Val di Fassa
Raccontato da Aurora
4.8 / 5
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