The Val di Gresta is regarded as “Trentino’s organic market garden”. A succession of small plots, patiently carved out of the valley slopes, stretches up to some 1,300 metres above sea level. Around 80% of these fields produce certified organic vegetables, with the rest classified as integrated farming. We're talking about over 20 types of vegetables—famous potatoes, cabbage (also used for sauerkraut), turnips, celeriac, carrots, radicchio... The gardens of the Val di Gresta are cultivated with care and expertise by the members of the local fruit and vegetable consortium.

Organic vegetables from Val di Gresta in the kitchen

Vegetables from Val di Gresta are staple ingredients in local kitchens. Genuine, fresh and versatile—there’s always something in season ready to bring out the best in any dish.

Giovanni Benedetti, owner of the Antica Gardumo restaurant in Ronzo Chienis, knows this well. His menu is all about showcasing seasonal ingredients and combining them in ways that enhance both flavour and texture. The result? Dishes that are simple but never dull, where creativity becomes a way of telling a story—and expressing a personal style.

Just like in this recipe for vegetable strudel: a humble, homemade dish that leaves room for unexpected culinary creativity.

Vegetable strudel from Val di Gresta with Casolet cheese fondue

Just three steps to prepare an authentic dish that can change flavour or colour depending on the season.

1. Brisée pastry

• 120 g plain flour (00 grade)
• 60 g butter (at room temperature)
• 40 g water
• 1 egg yolk
• Salt to taste

Method:
Knead the flour, butter, water, egg yolk and salt by hand or using a small stand mixer. The less you knead it, the crispier the pastry will be once baked. Let the dough rest in the fridge for 30 minutes.

2. Vegetable filling

• 150 g leeks
• 150 g cabbage
• 150 g carrots
• 150 g celeriac
• 50 g grated Trentingrana cheese
• Salt to taste

Method:
Julienne the vegetables, blanch them briefly in salted water, then sauté quickly in a pan with extra virgin olive oil. Spread them out on a tray to cool, then add the grated Trentingrana cheese.

3. Casolet fondue

• 150 g cream
• 100 g Casolet cheese
• Salt to taste

Method:
Heat the cream with a pinch of salt (do not boil). Add the diced Casolet cheese and stir with a whisk until the cheese is fully melted and the mixture is smooth.

And now...

Roll out the chilled brisée dough with a rolling pin and fill it with the vegetable mixture to form a strudel for four servings. Brush with egg and sprinkle with sesame seeds, if desired. Bake in a fan oven at 180°C for 20–22 minutes. Slice and serve warm with the Casolet fondue.

This article was published in the second issue of BLU, the Garda Trentino magazine. It’s dedicated to the Val di Gresta—land of organic farming and authentic flavours. Want to learn more about this valley and everything it offers in terms of nature, hiking and taste? Check out our page dedicated to Val di Gresta!