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Themes:     Super & Duper (36)  
Tags:    Activities     Bio     Food
 
Nicolò Tuesday, 1 September 2015

From the mountains to the table

It’s true! The delicate aroma of meat being grilled catches you as you step foot into the restaurant, yet it is not something which disturbs. It is more something which adds to the whole ambience – as does the stove in the lounge which in those summer days when the temperature drops a little is able to warm the whole ground floor of Ladinia.
From the mountains to the table
 
 
 
„Meat of sure production origin, checked for quality, and originating from the alpine region. These the prerequisites which assure Ladinia guests an experience in discovery of tastes, flavours and aromas in danger of being forgotten.“
The aroma is certainly one which stimulates one’s appetite, almost caressing the nostrils and encouraging the guest to take a seat ready for dinner, and to look enthusiastically forward to a fine dinner. In tradition with our philosophy it is too an aroma of the mountains, of the alpine meadows, the dew and berries of the woods. And then it is also to be realised that all our meat comes entirely and exclusively from the Alpine regions. Why go to Argentina in search of a quality product when such can be found not far from one’s own doorstep? Enjoy a rib-eye steak from Piemonte, a bio raised young chicken from Trentino (we cook it in halves in vaccum sealed wraps at a low temperature so as to conserve all the tenderness and juicy flavour, then browning it so as to give that unmistakable flavour which only  grilling can produce), and as a final example we mention deer from near the Austrian border, served with a distinctive touch of juniper and accompanied by a fine nebbiolo wine from Valtellina, “Chiavennasca” is the name given to this wine from those parts and this year willingly added to our wine list, as we continue our search for real Alpine culinary treasures ... this of course including a hunt for the most excellent of wines! The list could go on and on and we are proud to include in our offering from the mountains nearby lamb, suckling pig, and veal. The grill initiative introduced at Ladinia is not some sort of fanciful illusion but an exercise in keeping with our ongoing search for a mountain cuisine par excellence. The choice of Alpine produce is for us a question of consistency, of respect for the region where we live, a proposing of food, tastes, fragrances which might otherwise risk distinction. We are at pains to emphasise the fact that our choice in offering a meat menu is not contrary to the philosophy of our establishments in general which recommends and encourages one to limit the intake of animal proteins. We know in detail the origin of the meat we buy and how the animals have been reared. We do not say that meat should not be consumed, but rather that one’s intake should be limited and that there be a greater awareness of the origin and conditions of production of the meat we eat. At Ladinia this is so and we also inform that we serve our meats with delicious tossed potatoes and barbecue sauces. Enjoy!

Nicolò Bagna
 
 
 
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