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Merano Foodie Factory recipes
The Merano Foodie Factory to try at home
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.
Spelt tortelloni filled with buffalo ricotta served on a Passeier Valley oxtail ragout with grated truffles A recipe from the Bistro Fiorello in the La Maiena Meran Resort Spelt tortelloni filled with buffalo ricotta served on a Passeier Valley oxtail ragout with grated truffles
Food-and-wine-trout-Avelengo-Verano-Merano2000-dp filled with sage, capers and dried tomatoes with fried potatoes Trout “alpine-mediterranean style”
Marinated Passeier Valley trout fillet with beetroot chutney, horseradish dip, leek salad, candied olives and Vinschgau Valley brittle A recipe from Bistro Fiorello from the La Maiena Meran Resort Marinated Passeier Valley trout fillet with beetroot chutney, horseradish dip, leek salad, candied olives and Vinschgau Valley brittle
Buckwheat Risotto with garden cress pesto, mortadella, pecorino shavings and “Paarlbrot” bread chips Buckwheat Risotto with garden cress pesto, mortadella, pecorino shavings and “Paarlbrot” bread chips
Sea bass fillet in olive oil confit, pinecone potato broth, arugula paste, buckwheat popcorn and goat milk froth A recipe by the Castle Pienzenau Sea bass fillet in olive oil confit, pinecone potato broth, arugula paste, buckwheat popcorn and goat milk froth
Potato and Nettle Soup with Ricotta & Mascarpone “Praline” balls A recipe from the Hotel Gasthof Waldschenke Potato and Nettle Soup with Ricotta & Mascarpone “Praline” balls
Bad Egart Emperor Franz Joseph’s favorite soup White wine soup with artichokes, garnished with white truffle and safflower blossoms served in a fondue pot A recipe by Janett Platino, Bad Egart/Onkel Taa Restaurant Parcines Bad Egart Emperor Franz Joseph’s favorite soup
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
Tournedos of beef with parsnips, radicchio, ‘taggiasche’ olives and watercress A recipe by Restaurant & Tapas Bar THE GALLERY Tournedos of beef with parsnips, radicchio, ‘taggiasche’ olives and watercress
Bruschetta with artichokes, smoked ham and farm cheese A recipe by Restaurant “Grüner”, Karthaus, Schnals Bruschetta with artichokes, smoked ham and farm cheese
Sourdough-focaccia A recipe by the hotel Ottmanngut Sourdough-focaccia
Escargots Bad Egart, cooked au gratin A recipe by Janett Platino, Bad Egart/Onkel Taa Restaurant Parcines Escargots Bad Egart, cooked au gratin
«123» 25 items on 3 pages, displayed items 1-12
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