Azienda Agricola e Agriturismo La Fornace

The culinary identity of this Valsugana agriturismo is rooted in the rigorous transformation of its own livestock and alpine harvests. A tasting journey often commences with a selection of house-cured salumi, where the aroma of wild fennel and mountain air precedes a buttery, marbled texture. The kitchen demonstrates technical precision in its hand-rolled pasta, particularly the chestnut-flour tagliatelle tossed with a robust, woodsy ragù of foraged mushrooms. Main courses center on the wood-fired grill, featuring thick-cut steaks of farm-raised beef that exhibit a deeply caramelized crust and a tender, mineral-rich core. Polenta, slow-cooked over an open flame to achieve a creamy consistency with a slight toasted edge, provides a structural balance to braised meats. The experience concludes with desserts utilizing fermented berries and raw mountain honey, reflecting a chef philosophy that prioritizes the unadulterated flavors of the Trentino landscape through traditional, fire-based cooking techniques and seasonal integrity.