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…

Each dish is a journey that leads to an unexplored universe of taste. Our itinerary takes us through the second-course fish dish we present today, sublimely touching on three stages that are as different as they are refined: the three different textures of salmon.There is the soft, moist texture of fresh fish, the inevitable aromatic texture of…

 Every culinary experience at our Laura’s Restaurant is a   liaison of taste   which combines our gourmet cuisine courses with the wines we select and store in our cellar.  The course that concludes the meal must be accompanied by a wine that is worthy of a fundamental function: to lower the curtain on an…