For a menu based upon castagne or marroni chestnuts (whether simply boiled, or used as a filling for fresh pasta, roasts or fritters), sommeliers recommend a full-bodied red wine: a good glass of Teroldego, a DOC wine, ruby in colour and with an intense aroma, or a Trentino Cabernet DOC, dry on the palate with few tannins, or perhaps a Marzemino or a Merlot. These are wines to enjoy by the glass or to add to dishes as an ingredient per se. And, to sweeten the palate, there is Vino Santo Trentino DOC, the passito dei passiti, a dessert wine made of Nosiola grapes, the symbol par excellence of the Valle dei Laghi.
These Garda Trentino restaurants serve a selection of recipes prepared with chestnuts: castagne and marroni, characteristic of the area around Tenno, of Nago and Drena, and the renowned De.Co. certified marroni from Campi, all paired with the wines that have helped to make the history of Garda Trentino.
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