Eating vegetables in the mountains is not an easy task. But now new sustainable menus are joining the offer of two mountain huts in Trentino
Eating vegetarian in mountain huts is not always an easy task. But now, thanks to the project of APT Val di Sole and the Pontedilegno-Tonale Consortium, new sustainable menus are part of the offer of two refuges, which for this have received important international recognition.
We are in Passo Tonale, one of the most beautiful and evocative alpine resorts in Trentino Alto Adige. An unspoiled place, in which to spend a different holiday in the sign of peace and serenity - far from the hustle and bustle of our daily routine or from the crowded beaches. Often, however, those who follow a vegetarian or vegan diet find themselves in difficulty in the splendid mountain huts that offer customers menus based on meat, sausages and salami typical of the local tradition, leaving few other alternatives to these dishes.
But not anymore. Two refuges in the Pontedilegno-Tonale area - Capanna Presena e Panorama 3000 Glacier - this week received a special certification for their offer of menus designed to be as sustainable and inclusive as possible, and to meet everyone's dietary needs: the certification ISO / TS 17033 it is in fact the international standard for having accurate, verifiable and not misleading sustainability statements. Protagonists of the menus produced with the DOP and IGP brands, organic and Slow Food presidia: there will be at least 5 typical and strategic products for the territory with a view to seasonality and the minimum 50% in value of products with DOP, IGP, organic or Slow Food presidia; in addition, specific options for children, vegans and vegetarians, and sportsmen.
The shelters will use, in as many cases as possible and with well-defined minimum percentages, local raw materials and with geographical indication - he explains Fabio Sacco, director of APT Val di Sole. - Furthermore, they will favor small producers located in the area who choose natural, organic or biodynamic cultivation methods. We want these menus to become cultural and identity vehicles but also tools for collaboration with agricultural producers in the surrounding area and for training for young people who want to take the path of hospitality.
(Read also: Monte San Pietro, the first vegan hut in Trentino Alto Adige)
But let's take a look at the vegetarian and vegan proposals of the two structures. The specialty of the Panorama 3000 Glacier refuge is the Plain of snow, a soft wheat sandwich filled with grilled seasonal vegetables, fresh cream cheese and red radicchio pesto with tartar sauce.
Credits: Press Office Consorzio Pontedilegno Tonale
Then there is the more traditional 'cutting board', which offers a selection of fresh and aged cheeses from the Presanella Social Dairy and local Mezzanello spheres battered in Storo buckwheat flour and fried combined with a glass of Teroldego Rotaliano DOC or Marzemino Trentino DOC of the Edmund Mach Foundation Line of San Michele all'Adige. Finally, the desserts are inevitable - from the Melinda DOP apple strudel to the Sacher cake and the tart with jam that can be enjoyed together with a good organic fruit juice or hot chocolate.
The Capanna Presena refuge, on the other hand, divides the following between self-service menus and served menus:
Self - service menu: lunch service
- FIRST COURSE
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- Buckwheat flour pizzoccheri with local mountain cheese
- Polenta with gorgonzola from the Presanella Social Dairy
- Pappardelle of our production with porcini mushrooms
-
- MAIN COURSES
-
- Grilled cheese steak with Storo polenta and mushrooms
-
Menu served: dinner service reserved for guests of the rooms of Capanna Presena
- FIRST COURSE
-
- Storo buckwheat gratinated bundle with mountain cheeses
- Violet potato dumpling on Casolét cream and béchamel with summer truffle
- Soft creamy heart waistcoats with Slow Food Presidium Bagoss flakes and aromatic butter
-
- MAIN COURSES
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- Timbale of seasonal vegetables on a cream of mountain cheeses
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The certification that has just been obtained is only the first step towards achieving the much higher and ambitious goal put in place by Consorzio Pontedilegno-Tonale and APT Val di Sole: to transform all the refuges into sustainable shelters within the next two years, through the implementation of various actions based on three main guidelines - energy supply, rethinking of the materials used (especially in catering), creation of menus with high environmental sustainability.
Thus, in addition to the quality of products and raw materials, great importance will also be given to the sustainability of the structures, which will gradually become plastic free and increasingly attentive to energy efficiency, in order to eliminate any waste in resources. Projects are already underway to guarantee 100% green energy to the structures, coming exclusively from renewable and possibly local sources. These are concrete actions for sustainable tourism and in defense of the mountain ecosystem.
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Source: Pontedilegno Tonale Consortium Press Office
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