Trento.

Out of all the Italian towns I have visited, Trento certainly took me by surprise. Located in the Trentino Alto-Adige region of northern Italy, this picturesque city surrounded by mountains was a pleasure to visit. I didn’t know much about the city itself just about the cuisine that this region offered. Due to its proximity to Austria, some of the food found in this region has Germanic influence. I visited this charming city with Tommaso for a weekend and absolutely fell in love with it!

The first night we came across Ai Tre Garofani Antica Trattoria right in the city center that served traditional food from this region.

Carne Salata Tartare.

Carne Salata Tartare (6.5/10).

Polenta with Mushrooms.

Polenta with Mushrooms (6.5/10).

Canederli: Bread Dumplings with Speck and Leek Sauce.

Canederli: Bread Dumplings with Speck and Leek Sauce (7.5/10).

Ravioli with Fava Beans with Rabbit.

Ravioli with Fava Beans with Rabbit (7/10).

Venison with Savory Strudel.

Venison with Savory Strudel (7/10).

Semifreddo.

Semifreddo (6.5/10).

Chocolate Cake.

Chocolate Cake (7/10).

I absolutely loved the canederli! Crunchy speck with hearty dumplings swimming in creamy leek sauce is the perfect dish you want to eat on a chilly night. As you can see the food in this region is heavier and heartier than what you would normally think about Italian cuisine. My overall rating for Ai Tre Garofani Antica Trattoria is a 6.5-7/10.

On our second and last night we decided to try Locanda Margon, a one Michelin star restaurant located in Ravina, about 15 minutes outside of Trento by car. We didn’t want to take a taxi so we decided to take the local bus to the city of Ravina. However, the restaurant is located much higher than the bus would take us! We ended up walking uphill for about two kilometers and I was wearing heels! Let’s just say I wasn’t thrilled about the situation. Somehow we arrived to the restaurant on time and we had both worked up an appetite. We ordered the degustation menu that also included a pairing of several sparkling wines.

Outside the Restaurant.

Outside the Restaurant, Beautiful Atmosphere.

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Beautiful Restaurant.

Mozzarella with Anchovy Cream and Goat Cheese Pastry.

Amuse Bouche: Mozzarella with Anchovy Cream and Goat Cheese Pastry (8/10).

Confit of Rabbit with Tuna Sauce.

Amuse Bouche: Confit of Rabbit with Tuna Sauce (8/10).

Grana Trentino Cheese Puffs with Balsamic Jelly.

Amuse Bouche: Grana Trentino Cheese Puffs with Balsamic Jelly (7.5/10).

Corn Crisps with Salmon Roe and Cherries.

Amuse Bouche: Corn Crisps with Salmon Roe and Cherries (7/10).

Edible Flowers with Goat Cheese.

Amuse Bouche: Edible Flowers with Goat Cheese (7/10).

Foie Gras with Passion Fruit.

Amuse Bouche: Foie Gras with Passion Fruit (8.5/10).

Arctic Char.

Arctic Char (8/10).

Spaghetti Ferrari Perlé Style.

Spaghetti Ferrari Perlé Style (9/10).

Risotto with Grana Trentino Cheese, Apples, and Thyme.

Risotto with Grana Trentino Cheese, Apples, and Thyme (8.5/10).

Salad Course.

Salad Course (6/10).

Blanc de Blancs: Baccalà with Sparkling Wine Foam.

Blanc de Blancs: Baccalà with Sparkling Wine Foam (7/10).

Breadstick Crusted Veal with Celery Root Purée and Radishes.

Breadstick Crusted Veal with Celery Root Purée and Radishes (8/10).

Piglet Ears with Peanuts, Raisins, and Parsley.

Piglet Ears with Peanuts, Raisins, and Parsley (8.5/10).

Tarragon Spongecake with Strawberry Gelato.

Tarragon Spongecake with Strawberry Gelato (7/10).

Petit Fours.

Petit Fours.

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Chocolate Truffles.

Neither of us had any expectations for this restaurant since we didn’t know much about it. However, we were blown away! First off all, the amuse bouches were perfectly executed and tasted amazing! Each bite was an explosion of flavors. I especially loved the foie gras mousse with passionfruit. Since the restaurant of course is in Trentino Alto-Adige, they try to use Grana Trentino cheese, a cheese produced in this region, in a lot of their dishes. This cow’s milk cheese is similar to Grana Padano with a firm yet flaky texture and nutty flavor. My favorite dishes of the night were the spaghetti Ferrari Perlé style, risotto with Grana Trentino cheese, and the piglet ears. First off, I’m a huge pasta fan, especially spaghetti. The spaghetti Ferrari Perlé style was perfectly al dente and was tossed in a sublime sauce made from aromatic fruity sparkling wine and Grana Trentino cheese. The risotto with Grana Trentino cheese was beyond creamy with perfect hints of sweetness from the apples that have been cooked in a thyme syrup. Lastly, the piglet ears were tender and paired excellently with the raisins, crunchy peanuts, tomato confit, and fresh parsley. Locanda Margon truly went above and beyond my expectations so I’d rate them at a 8.5/10. I really cannot complain about anything because every dish was elegant and exquisite. Unquestionably, Locanda Margon has been one of my top meals in 2014.

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