Antelao hut: from the kitchen…

© www.rifugioantelao.com

Our offer

At Antelao hut you are provided the opportunity to taste our farm products, those are the base of all the dishes from first course to the dessert. Each day the offer changes and follows the seasonality always keeping the promise of good taste and giving the trekker a fair energy fill up!Antipasto

• Taier of sliced salami and a variety of housemade cheeses
• Vegetables bottled in oil

First course

• Gnocchi made of buckwheat dressed with melted butter, sage leaves and smoked ricotta cheese
• Gnocchi made of fresh ricotta cheese with tomato souce
• Minestrone (potage) of vegetables, beans and pearl barley
• Casunziei (kind of ravioli) made with s-ciopetin (it’s a wild plant from the wood) or pumpkin dressed dressed with melted butter, sage leaves and smoked ricotta cheese

Second course

• Polenta (mush) with home made pork/beef sausages
• Polenta (mush) with home made bone steak
• Polenta (mush) with gulash, of couse home made
• Polenta (mush) with dobbiaco (it’s a geographical quality toponym) cheese roasted on piastra
• Polenta (mush) with goat cheese, from our goats, roasted on piastra

Side dishes

• Beans stewed
• Collyflower stewed
• Potatoes salad

Dessert

• Ricotta cheese cake
• Chocolate and red wine cake
• Strudel
• “Snowfield” cake
• Buckwheat cake with cream and blueberries
• Cold dessert resembling ice cream (semifreddo) made with yogurt and soft fruit
• Cold dessert resembling ice cream (semifreddo) made with foils of crisp nuts and chocolate

Grappe
Vaste array of: sweet, dry, digestive, fruit based…