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WELCOME,

GIADA THE CHEF WILL BE HAPPY TO PREPARE TRENTINO’S TRADITIONAL DISHES FOR YOU

And much more. Gathering inspiration from the strawberry fields opposite the restaurant and from the centuries-old chestnut groves nearby, she will titillate your palate with her first and second course dishes based on the season’s fresh fruit produce.
The restaurant is surrounded by lush vegetation and offers its guests a wonderful view from the outdoor tables and festive dining in the characteristic indoor halls. The La Casina’s ample main dining room is capable of seating large groups.

OUR CHEF USES “ZERO MILES” PRODUCTS

Most of the products used, such as meats, cheeses, yogurt and wild berries, come from small local farms.piccole realtà locali

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Drena chestnuts
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Giada, our chef
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Wild berries
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THE KITCHEN

Trentino’s traditional cuisine is based on savoury cold meats and cheeses, on simple but tasty pasta dishes and fragrant, steaming hot polenta. This is what you will find at La Casina: traditional local dishes prepared to perfection using top quality Trentino-produced products (organically farmed, where possible) with a touch of creativity and using only the season’s ingredients (wild berries in summer and chestnuts in autumn).
Giada, our chef, prepares home-made pasta and first course dishes, desserts and jams, and makes the salted meat (locally known as “carne salada”) following the valley’s ancient recipe, to make sure that it acquires those flavours and fragrances that have made it so famous.

BYGONE TRADITIONS COME BACK TO LIFE

At La Casina bygone traditions are not forgotten. Our grandmothers’ recipes come back to new life revisited but bearing the same names we loved as children,
such as the Smacafam, the Bro Brusa, the Tonco del Pontesel, the Tortel di Patate together with many other staples of Trentino tradition.
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THE RESTAURANT

Located on an enchanting site, set in the lush vegetation of the countryside and surrounded by a lovely chestnut grove, the restaurant features indoor dining areas with characteristic vaulted ceilings and outdoor tables for enjoyable meals in the shade of the vines, surrounded by the thrilling colours of Nature. Your children will also love spending time in our green playground.
Fresh climate on hot summer days and a cozy environment when the snow covers the land, at La Casina every season is the right one for tasting the firstlings and tasty dishes prepared in our kitchen using the excellent local and, where possible, organic produce.

YOUR SPECIAL MOMENTS

We create special menus made just for you to satisfy your personal needs on the occasion of your special moments – baptisms, Communions, confirmations, weddings, birthdays, anniversaries.

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THE RECIPES

Canederli(savoury dumplings)

Ingredients

      • 2-3 day old bread (approx. 6 buns)
      • 200 g seasoned lucanica sausage
      • 200 g fresh lucanica sausage
      • 4 eggs
      • parsley
      • nutmeg
      • 6 tablespoons of flour
      • ½ litre of milk
      • salt (to taste)
      • pepper (to taste)

Instructions

Place the diced stale bread in a bowl. Pour the milk over it and let it soak for half an hour. Add the four eggs and the flour to the bread and milk mixture.
Dice the sausage and mix it into the bread mixture, then add the chopped parsley and a pinch of salt, pepper and nutmeg.
Work pieces of the canederli mixture into balls about 8-10 cm in diameter.
Prepare a meat stock and cook the canderli in it for at least 15 minutes at very low heat.
They are ready when they rise to the surface of the broth.

Serve with the broth or drained and seasoned with melted butter and sage.

Ingredients

      • 2-3 day old bread (approx. 6 buns)
      • 200 g seasoned lucanica sausage
      • 200 g fresh lucanica sausage
      • 4 eggs
      • parsley
      • nutmeg
      • 6 tablespoons of flour
      • ½ litre of milk
      • salt (to taste)
      • pepper (to taste)

Instructions

Place the diced stale bread in a bowl. Pour the milk over it and let it soak for half an hour. Add the four eggs and the flour to the bread and milk mixture.
Dice the sausage and mix it into the bread mixture, then add the chopped parsley and a pinch of salt, pepper and nutmeg.
Work pieces of the canederli mixture into balls about 8-10 cm in diameter.
Prepare a meat stock and cook the canderli in it for at least 15 minutes at very low heat.
They are ready when they rise to the surface of the broth.

Serve with the broth or drained and seasoned with melted butter and sage.

Trentino style rabbit

Ingredients

  • 1 whole skinned rabbit
  • Onion, garlic and lard, slightly fried together
  • dry white wine
  • Garda Trentino extra-virgin olive oil
  • rosemary (to taste)
  • laurel (to taste)
  • sage (to taste)
  • salt (to taste)
  • white pepper (to taste)
  • meat stock

Instructions

Cut the rabbit into pieces and brown them over low heat together with the fried garlic, onion and lard in Garda Trentino extra-virgin olive oil. Add the white wine and, before it evaporates completely, add the mixture of herbs, salt and pepper. Then transfer the rabbit to the oven and bake at 180°C for about two hours. Remember to baste it frequently with the meat stock to prevent it from becoming too dry. Once cooked, serve with piping hot Storo polenta.

 

Ingredients

  • 1 whole skinned rabbit
  • Onion, garlic and lard, slightly fried together
  • dry white wine
  • Garda Trentino extra-virgin olive oil
  • rosemary (to taste)
  • laurel (to taste)
  • sage (to taste)
  • salt (to taste)
  • white pepper (to taste)
  • meat stock

Instructions

Cut the rabbit into pieces and brown them over low heat together with the fried garlic, onion and lard in Garda Trentino extra-virgin olive oil. Add the white wine and, before it evaporates completely, add the mixture of herbs, salt and pepper. Then transfer the rabbit to the oven and bake at 180°C for about two hours. Remember to baste it frequently with the meat stock to prevent it from becoming too dry. Once cooked, serve with piping hot Storo polenta.

 

Apple Strudel

Ingredients

  • 300 gr. puff pastry
  • 1 kg apples
  • 100 gr. breadcrumbs
  • 100 gr. sugar
  • 40 gr. pine nuts
  • 40 gr. raisins
  • cinnamon (to taste)
  • grated lemon zest

Instruction

Peel and slice the apples in a bowl, then mix them with the raisins, pine nuts, sugar, lemon zest and cinnamon.
Roll out the pastry dough until very thin using a floured rolling pin.
Sprinkle the breadcrumbs over the dough and then spread an even layer of apple filling over them.
Brush the edges of the dough with beaten egg yolk then roll up the dough and seal it at the ends.
Brush the surface of the strudel with the remaining egg yolk and cook in the oven at 200°C for about 30 minutes. Dust with icing sugar before serving.

Ingredients

  • 300 gr. puff pastry
  • 1 kg apples
  • 100 gr. breadcrumbs
  • 100 gr. sugar
  • 40 gr. pine nuts
  • 40 gr. raisins
  • cinnamon (to taste)
  • grated lemon zest

Instruction

Peel and slice the apples in a bowl, then mix them with the raisins, pine nuts, sugar, lemon zest and cinnamon.
Roll out the pastry dough until very thin using a floured rolling pin.
Sprinkle the breadcrumbs over the dough and then spread an even layer of apple filling over them.
Brush the edges of the dough with beaten egg yolk then roll up the dough and seal it at the ends.
Brush the surface of the strudel with the remaining egg yolk and cook in the oven at 200°C for about 30 minutes. Dust with icing sugar before serving.

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EVENTS
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Typical Bavarian evening

Surrounded by a rustic atmosphere, you can enjoy a typical Bavarian evening with music and dancing.

 

Leggi tutto

Surrounded by a rustic atmosphere, you can enjoy a typical Bavarian evening with music and dancing.

 

Read More

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DRENA AND ENVIRONS

Standing just 15 km from Lake Garda, Drena enjoys the lake’s Mediterranean climate surrounded by typical mountain landscapes. Drena’s forests abound in centuries-old chestnut groves famous for producing the world-renowned Drena Chestnuts. The main attraction at Drena is its medieval castle, built in the 12th century A.D., that dominates the Sarca valley and the Marocche. Today this fascinating castle hosts concerts, shows and art exhibitions.

North of Castel Drena depart several trails that offer visitors relaxing walks from the sculpture park to Malga Campo, passing through oases of peaceful and typical mountain country landscapes.
In Drena, worthy of a visit are also the San Martino parish church and the San Carlo Borromeo Church.

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The magnificent castle of Drena
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A view of the castle
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The view over the beautiful valley of lakes
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HOW TO REACH US

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LA CASINA
Ristorante tipico
Loc. La Casina
nº1 38074 Drena TN
Phone: 0464541212 | Fax: 0464541614
info@ristorantelacasina.com
VAT no. 02299780227
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