Traditional Japanese cuisine combined with the flavours of seasonal products from the Veneto region. Together they create a special, rich and original dish, which is also ideal for Christmas lunches and dinners.  The idea comes from our Chef Massimo who, as always, draws on his many years of experience to express his creativity and create…

The flavours of autumn all come together in this dish by Chef Massimo. Piedmont hazelnuts, with their full, crunchy flavour, bring to mind the landscape of the hills shrouded in autumn fog, as scenic as it is rich in delicious products. Then there is the pumpkin, a vegetable that with its sweet, orange flesh always…

There are combinations that almost everyone likes: Tuscan bread with oil, pasta with tomato, pizza with mozzarella. Famous, but perhaps a little less common pairings include raspberry with dark chocolate, which creates an extraordinary balance of flavours with a superlative taste. Starting from this magical encounter, Pastry Chef Federico offers Hotel Tritone Guests a mouth-watering…

The valleys of Piedmont’s Langhe produce a fruit that is unparalleled both in taste and in many of its other qualities. This is the Piedmont Hazelnut IGP, whose quality is undisputed and whose reputation remains unsurpassed. Its fine, persistent flavour makes it perfect for use in confectionery, including at the Hotel Tritone.  Pastry Chef Federico…

The excellent first courses of the Italian tradition include not only pasta, which is famous throughout the world, but also risotto, a typical dish from northern Italy. Its creamy texture and versatility make it an ideal dish for many palates, including the most refined and curious of Hotel Tritone guests. Chef Massimo’s proposals include a…

Our Pastry Chef Federico offers to our guests his soft brownies filled with salted caramel. This dessert is the favourite amongs diners at Laura’s Restaurant and it is also easy to make at home, as it requires no special equipment. So here is the recipe, so that you can relive the joy of the Hotel Tritone’s…

The scent of damp earth emanating from a basket of porcini mushrooms freshly picked in the woods. The delicate salinity of Mediterranean waters enclosed in a freshly caught crustacean. The bright colour of freshly picked Mantuan pumpkin among the curled barbs of the plant in the vegetable garden. All these sensations can be found in…

Red, yellow and pink nuances on a deep green background. This could be the description of an impressionist painting depicting a flower garden or one of the refined first courses created by Chef Massimo of the Hotel Tritone. The risotto with courgettes and their flower, accompanied by prawn tartare and basil-flavoured strawberries is a work…

Its fresh, light flavour seduces even the most refined palates, while its versatility makes it a dessert for everyone, from the sweet-toothed to those who don’t like overly elaborate desserts. Our Pastry Chef Federico prepares this crostata (tart) in different variations to please everyone, including the guests of the Hotel Tritone. The classic version, much…

Easter 2023 has a special flavour at Hotel Tritone. The excellence of Hotel Tritone pastry is enhanced by the highest quality raw materials, the right mix of creativity and tradition, and the new machinery for processing chocolate.   Hotel Tritone Chocolate Eggs Easter day features the enjoyment of Easter Eggs made in  our patisserie  by…