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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.
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
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
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
Pickled Val Martello strawberries served on pine nut brittle, with rocket sorbet, marinated rhubarb, parsley dust and Burrata A recipe from the Bistro Fiorello in the La Maiena Meran Resort Pickled Val Martello strawberries served on pine nut brittle, with rocket sorbet, marinated rhubarb, parsley dust and Burrata
Thedl's Buckwheat & Potato Gnocchi with Fresh Chanterelles and Sage Foam on a Light Mascarpone Creme Thedl's Buckwheat & Potato Gnocchi
Char with mountain herbs, crust of rye bread, polenta and sage A recipe by Restaurant & Tapas Bar THE GALLERY Char with mountain herbs, crust of rye bread, polenta and sage
Wasserfall Inn durum wheat tagliatelle in smoked ham, apple and mascarpone sauce with mountain cheese and Schüttelbrot crumble A recipe by Erna Fischer, Gasthaus Wasserfall inn Parcines Wasserfall Inn durum wheat tagliatelle
Passeiertal Valley Bread A recipe by Kobler Bäckerei Konditorei Café Bistro Passeiertal Valley Bread
Homemade ham from deer of Schnalstal Valley A recipe of Gourmetstube Serafina, Active & Familyhotel Adlernest, Madonna di Senales/Unser Frau in Schnals Homemade ham from deer of Schnalstal Valley
Bad Egart Schlutzer filled with radicchio Trevigiano, balsamic vinegar and Vinschgau mountain cheese A recipe by Janett Platino, Bad Egart/Onkel Taa Restaurant Parcines Bad Egart Schlutzer
Sourdough-focaccia A recipe by the hotel Ottmanngut in cooperation with Forno Sourdough-focaccia
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
«123» 28 items on 3 pages, displayed items 1-12
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