The restaurant proposes, again this year, the Regional Weeks, a culinary journey
dedicated to each region of our beautiful country. Through the fresh gaze
of its chef, the character of each region is offered to the guests’ palate
The event has started in September with the cuisine of the Liguria region, and the journey of flavors along the “boot-shaped peninsula” already touched Sardinia, Valle d’Aosta, Piedmont and Lombardy.
From appetizers to desserts, the tradition is proposed in all its authenticity, but with a new light touch.
With small expedients, it is possible to leave the flavor and aroma of each ingredient untouched, but at the same time make even the richest dishes in to more contemporary, suitable for our times.
A tribute to our history, without forgetting wellness trough healthy food.
Now it’s Trentino-South Tyrol’s turn: from January the 13th to January the 26th Liberty Restaurant’s guests will have the possibility to taste the typical dishes of this beautiful region.
The menu opens with a great classic of Trentino’s tradition: Carne Salada carpaccio, a typical example of local food.
The cuts of meat are salted with a mixture of salt and other ingredients and stored in the dark for 2 to 5 weeks. Every two or three days the meat must be rubbed carefully; only in this way its flavor will be homogeneous and intense to perfection.
The appetizer is followed by a first course which is a sustainable dish par excellence: Canederli in broth. The basic ingredient, bread, was originally a recycled ingredient: simple leftovers of stale bread mixed with eggs, milk and other ingredients. And this is precisely the secret that makes dumplings exquisite: the quality of the simplest raw materials, transforming a poor dish into a celebrity of tradition.
The second course, on the other hand, is influenced by history: deer goulash with Spätzle.
In this dish the scents of the forest melt down with the culinary tradition of Mittleuropa, a gift from the years spent under the rule of the Austro-Hungarian Empire.
If the deer is an element of the Trentino woods, goulash is a typical Hungarian dish.
In the Trentino version, veal, is replaced by deer providing a decisive and distinctive touch. And the spätzle, a kind of soft dumplings, mitigate and soften the taste of venison.
The evening ends with the king of the region’s desserts: warm-served strudel. A soft caramelized pastry wraps diced apples and pine nuts, and the intense scent of cinnamon will fill your nostrils.
When you say “ending a night with a sweet note”.
