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Merano Foodie Factory recipes
The Merano Foodie Factory to try at home
Merano Foodie Factory recipes
Merano Foodie Factory recipes
Merano Foodie Factory recipes

Merano Foodie Factory recipes

The Merano Foodie Factory to try at home

All Merano Foodie Factory recipes to try at home.
Thedl's Wild Garlic & Potato Gnocchi with Asparagus and Strips of Dry-Cured Ham on a Light Mascarpone Creme Thedl's Wild Garlic & Potato Gnocchi
Thedl's Fillet of Speckled Trout with Lentils and Root Vegetables on a Truffle Foam Thedl's Fillet of Speckled Trout
Bad Egart white wine soup with artichokes, garnished with white truffle and safflower blossoms served in a fondue pot - Emperor Franz Joseph’s favorite soup Bad Egart white wine soup
Durum wheat tagliatelle from the restaurant Wasserfall in smoked ham, apple and mascarpone sauce with mountain cheese and "Schüttelbrot" Durum wheat tagliatelle from the restaurant Wasserfall
Thedl's Beetroot & Potato Gnocchi with Squash Wedges and Dried South Tyrolean Speck on Gorgonzola & Mascarpone Fondue Thedl's Beetroot & Potato Gnocchi
Escargots Bad Egart, cooked au gratin cooked au gratin with South Tyrolean goat cheese and refined with cranberry jam Escargots Bad Egart, cooked au gratin
Potato & Ricotta “Schupfnudel” Dumplings with Sage Butter and Lamb Stew Potato & Ricotta “Schupfnudel” Dumplings with Sage Butter and Lamb Stew
Schüttelbrot fusilli with lightly smoked char, rocket, olives, sun-dried tomatoes and capers A recipe from the Hotel Gasthof Waldschenke Schüttelbrot fusilli with lightly smoked char, rocket, olives, sun-dried tomatoes and capers
Thedl's Buckwheat & Potato Gnocchi with Fresh Chanterelles and Sage Foam on a Light Mascarpone Creme Thedl's Buckwheat & Potato Gnocchi
Food-and-wine-trout-Avelengo-Verano-Merano2000-dp filled with sage, capers and dried tomatoes with fried potatoes Trout “alpine-mediterranean style”
A recipe by the Castle Pienzenau Sea bass fillet in olive oil confit, pinecone potato broth, arugula paste, buckwheat popcorn and goat milk froth
Fillet of Sea Bass sous vide perfumed with fresh herbs and olive oil and cooked au gratin with a Paarlbrot crust, accompanied by potato and olive purée and aubergine and orange mousseline A recipe from the Hotel Gasthof Waldschenke Fillet of Sea Bass sous vide perfumed with fresh herbs and olive oil and cooked au gratin with a Paarlbrot crust, accompanied by potato and olive purée and aubergine and orange mousseline
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