In the very north of Italy along the boundary with Switzerland and Austria is the semi-autonomous region of Trentino-Alto Adige. The Guest Chef from that region and his restaurant Zur-Rose has been awarded a Michelin Star. Check out the web-site. ZUR-ROSE. The building where the restaurant is located was built in the 12th century and since the 15th century it has been an inn and he bought it in 1985.
The restaurant web site is in German, Italian and English. So for you American’s it will be more meaningful than some of the other web links I have given you. Hintner’s philosophy about his cuisine is to use local, seasonal and fresh ingredients and then prepare them is a simple fashion.
Chef Hintner was the most interactive of any of the guest chef’s so far. He sought to engage us in his cuisine and his passion for food was contagious.
He has a cookbook, a copy of which I purchased. The book is named LA MIA CUCINA ALTOATESINA. Here are a few photo’s for your enjoyment.
Home made semifreddo over fresh strawberries.
Veal Shank plated with ratatouille, celery root puree and pan sauce.
Roasted Veal Shank before plating.
Perch-Pike with a red pepper sorbet.
VIDEO OF A MASTER CHEF PLATING. AND YES IT TASTES AS GOOD AS IT LOOKS.
Chef's Hintner and Bruno.
Chefs, Baltimore
The Journey Continues 