Salted Caramel Brownies

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…

Saccottino (“little bag”) of crepes, prawns, fresh mountain porcini mushrooms on delicate Mantuan pumpkin

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…

CARNAROLI RICE WITH CREAM OF COURGETTES AND COURGETTE FLOWERS, MAZARA DEL VALLO RED PRAWN TARTARE AND BASIL-FLAVOURED STRAWBERRIES

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…

Hotel Tritone’s fresh fruit tart

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…