The cup of coffee clasped in your hands releases a full-bodied, heady aroma as you indulge in the enveloping softness of the new seating in the G&G Restaurant & Bar.  Here, amidst the pearly columns of the Hotel Tritone’s temple of well-being, guests indulge in a well-deserved pause to enjoy hot drinks prepared by Bar…

Spring is a season that brings new treasures, scents and flavours from the garden into the kitchen. Among them is of course asparagus, a prized vegetable whose production strongly characterises two months, April and May, and whose taste is remembered with pleasure throughout the rest of the year. While we wait for spring to arrive…

The year’s Christmas holidays bring a great novelty to all Hotel Tritone Guests: the classic Panettone with candied fruit and raisins created by Pastry Chef Federico, and produced entirely in our kitchens. The spirit that accompanies the creation of this famous leavened dessert of the Italian tradition is the same that guides the creation of…

From the heart of the Euganean Hills comes a special aperitif, which can only be tasted in our area and which is made with “0 km” products. At the Hotel Tritone, the focus on local products is always very intense, so this initiative was embraced in its entirety, from concept to realisation.   The birth…

How lovely to watch chestnuts crackling and roasting on the fire, and how pleasant it is to look for them in the woods while finding peace and well-being for the body and mind!   Gathering chestnuts in the woods September to November is the best time to explore the  Euganean Hills,  or other Italian hilly…

If one were to compare photographs of two panoramas, one of French Polynesia and the other of the Piedmont Langhe, it would probably be difficult to discern any common elements. And yet, the Pastry Chef at the Hotel Tritone has succeeded in finding a delicious balance between these lands, as distant from each other as…

Tiramisù is an Italian dessert, a classic among all the desserts of Italy. We discussed its history in an earlier article which revealed the special Tiramisu recipe of Mrs. Poli, mother of General Manager Walter Poli.   ANOTHER TIRAMISÚ FROM HOTEL TRITONE This creamy, soft dessert comes from a recipe that we could define as “multifaceted.”…

Created by the Hotel Tritone Chef, this appetizer has all the scents of Italy, together with the three colours of the Italian flag.  Parmigiano Reggiano, for which  we are the envy of the world, is the star of this dish, just as white is at the centre of the Italian flag. Alongside this exquisite cheese…

Coinciding with the Easter holidays, Spring produces new shades of green on the Euganean Hills that are visible from Hotel Tritone and are a few steps from Abano Terme. The new colours on the slopes are not only due to the flowers but also to the herbs that sprout in the woods, fields, and ditches.…

The combination that delights the palate is often the one that surprises with an unexpected  balance between modernity and tradition.  Among the Hotel Tritone dishes that certainly fulfill this function is the breast of guinea fowl with asparagus, radicchio and raspberries.    Venetian recipes: from the countryside “farmyard” to mountain trails Farmyard animals are part…