Val di Fassa cuisine
Ladin specialities and natural products
The Hotel’s kitchen offers you a wide variety of delicious dishes. Whatever needs you or your children may have, let us know and we will make sure that they are met.
Not only elaborate Italian and international dishes, but also tasty traditional meals that your children will love, prepared with healthy, fresh, genuine and carefully selected ingredients.
Traditional Val di Fassa cuisine features simple dishes that are full of Ladino essence. The restaurant of the Madonnina Spa & Family Hotel offers a variety of regional and national dishes, an abundant vegetable buffet, and a children’s single-course menu so that we can serve them first and they can go back to playing with Martina and Simone in the Kids’ Club “La Baita dei Ciuffetti”.
What’s more, during the week we organise a Ladino dinner with typical local products, and a candlelit dinner. For the children there are two dinner parties so that parents can enjoy two relaxing meals while their children have fun with the staff of the Kids’ Club.
|Restaurant Opening hours|
|Breakfast||from 07:30 am||to 09:30 am|
|Lunch||from 12:30 pm||to 13:00 pm|
|Dinner||from 19:30 pm||to 20:00 pm|
We would to remind our guests that unused meals will not be refunded.
Aunt Bruna’s Apple Strudel
For the strudel dough:
- 300 g Italian flour type “00”
- 1 teaspoonful extra virgin olive oil
- Pinch of salt
- warm water as required
For the filling:
- 1 kg Rennet apples
- 250 g sugar
- Juice of 1/2 lemon
- 100 g butter
- 100 g sultanas
- 100 g breadcrumbs
- cinnamon to taste
Make the dough by mixing all the ingredients together and working it until it is a smooth and even consistency. Toast the breadcrumbs with a touch of sugar and the butter. This will help to dry the filling. Peel and slice the apples, and squeeze over the lemon juice. Add the sultanas, the rest of the sugar and cinnamon to taste. Thinly roll out the pastry and sprinkle it with the breadcrumbs and the apple mix. Close the pastry into the traditional form of a strudel, taking care not to tear it. Brush the surface with egg yolk and cook for approximately one hour at 180°C. Once cooked and cooled, sprinkle with icing sugar.