The Euganean Hills on a plate: Bigoli al Torchio with Farmyard Ragout, from the Hotel Tritone
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In the heart of the Euganean Hills, where nature, wellness and tradition blend harmoniously, even the cuisine tells a story of the land and memory. Travelling along the Strada del Vino (Wine Road), among the hot springs and the silent views of the hills, every flavour becomes an experience. At the Hotel Tritone, this story…
Meringue with a raspberry heart
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A light, fresh dessert perfect for summer. The crunchiness of meringue combines with the sweetness of whipped cream and the intense flavour of fresh raspberries. This meringue with a raspberry heart is ideal to end a special lunch or to treat yourself to a sweet and mouth-watering break on hot days. It is a creation…
Among the most refined expressions of the art of mixology are innovative cocktails, inspired by the authentic flavours of the region and ideal for satisfying even the most curious and refined palates of Hotel Tritone guests. On the occasion of our 60th anniversary, we wanted to create something truly special: thus was born the Royal…
The Carnival is a festival of joy, art and tradition. And what better way to celebrate it than with one of the most iconic desserts in the Venetian tradition? Venetian Carnival fritters (or “fritoe”) are the symbol of the Carnival, loved for their rich taste and irresistible softness. This year, our chef patissier decided to…
Toasted sesame tuna tataki, marinated late harvest radicchio and thyme-flavoured creamed pumpkin
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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…
Raspberry and 70% Dark Chocolate Cupcake
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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…
Praline hazelnut beignets
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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…
Salted Caramel Brownies
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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…