Rotaliana Königsberg in Trentino is a crossroads of flavors that narrate the history and soul of the region. Here, among vineyards and kitchens, a perfect harmony is born between traditional Trentino dishes and local wines. Every dish and every glass tell a unique story, made of high-quality raw materials, techniques passed down through generations, and a deep respect for the land. On this food and wine journey, we discover how chefs and winemakers work side by side to enhance every single flavor.
Vecchia Sorni Restaurant meets Zeni Roberto Winery
Vecchia Sorni restaurant is located in a small village on the hillside north of Lavis, surrounded by vineyards with a breathtaking view over the Rotaliana Plain. Chef Lorenzo Callegari offers a natural cuisine with strong attention to lightness, seasonality, and health, rooted in regional traditions while embracing contemporary trends. The story of Zeni Roberto Farm began in 1882, when great-grandfather Roberto opened a tavern in Grumo near the Adige bridge, selling Teroldego to passersby. In addition to a wide range of red, white, and sparkling wines, the Zeni family also produces young and aged grappas and craft beer — all certified organic.
Chef Lorenzo Callegari and Rudy Zeni propose a combination of tartare of carne salada and sparkling classic method Trento Doc:
The dish
The dish features a tartare of carne salada, made from Trentino-sourced beef marinated for 20 days in coarse salt and herbs (thyme, juniper, rosemary, fennel seeds). Vacuum-packed, rinsed, finely chopped, and dressed with Garda extra virgin olive oil, it is served with a porcini cream infused with black tea and thyme, a cheese cream made from Casolet and Asiago, a dried polenta chip, and rosemary-lemon caramel.
The glass
Rudy pairs the dish with Trento Doc Maso Nero Brut Millesimato, a sparkling wine from the family’s Maso Nero estate in Sorni on the Avisian Hills. The vineyard’s altitude enhances structure, longevity, and freshness. The 2019 vintage, organically produced, spent 4 years on the lees, delivering fine bubbles, elegance, and remarkable sapidity.
perbacco restaurant meets redondel Winery
The PerBacco restaurant, run by Paolo and his wife Elisa, is located in Mezzolombardo, near an old church in the historic "Borghèt" district. The restaurant consists of two intimate and cozy rooms, where a new menu is presented every month, based on the seasonality and local character of ingredients, always accompanied by creativity, research, and innovation, along with a wide selection of local wines. Redondel is a small agricultural reality based in Mezzolombardo. It is led by Paolo, who, together with his wife Mara, carries on a long-standing family tradition, growing and producing exclusively Teroldego Rotaliano. The farm’s few hectares are cultivated according to the principles of organic farming.
Chef Paolo Dolzan and Paolo Zanini propose a pairing of mushrooms and Teroldego:
The dish
The stars of the dish are mushrooms, available year-round in Trentino. Instead of the classic sauté, they are slow-roasted at a low temperature to preserve their full flavor. For the sauce, local Trentino honey is reduced to enhance the dish with mountain aromas. Once caramelized, Teroldego wine is added along with bay leaves and rosemary. The mushrooms are then placed over a smooth potato cream and finished with walnuts and the freshly prepared reduction.
The glass
For the pairing, Paolo selects the 2019 vintage of Teroldego "Indulgente", a fresh red wine made from Teroldego grapes and dedicated to his father, who taught him so much. The vinification is carried out solely in stainless steel with extended skin contact, resulting in a wine unaffected by wood. It boasts fresh fruit notes, vibrant acidity, persistence, and a good structure, making it easy to drink.
elementi Restaurant meets DE VESCOVI ULZBACH winery
Restaurant Elementi is nestled among the vineyards of Mezzocorona. The chef boasts over twenty years of experience in the culinary world, having worked in prestigious restaurants both in Italy and abroad. In 2019, he was awarded his first Michelin Star, before deciding to open his own restaurant. The cuisine is modern, yet rooted in tradition, reinterpreting classic dishes with a strong connection to the local territory. The De Vescovi family has been tied to this land since 1641, when Vigilio De Vescovi arrived in Mezzocorona from the upper Val di Sole and began cultivating vineyards and producing wine. In 2003, Giulio revived the family tradition with the De Vescovi Ulzbach farm, focusing on Teroldego Rotaliano, the wine that best represents the company today.
Chef Giovanni d’Alitta and Giulio De Vescovi present a pairing of stuffed plin and Teroldego Rotaliano:
The dish
The star of the dish is the plin, a Piedmontese raviolo made with an ultra-thin egg yolk dough, adapted to reflect the local culinary identity. It’s filled with a fondue of alpine cheese and served with a wild game ragù. To add acidity, it is accompanied by forest fruits (raspberries, red currants, and strawberries), mixed with the cooking jus. A quick-sautéed spinach leaf adds a touch of vibrant color to the dish.
The glass
For the pairing, Giulio has chosen the Teroldego Rotaliano Classico, vintage 2022 — a wine that embodies the identity and character of the grape, and also tells the story of his family’s deep bond with the Rotaliana plain. The vines, on average fifty years old, are trained using the traditional Trentino double pergola method. The grapes are harvested in the last ten days of September and vinified in the traditional way, with aging split between large wooden barrels (50%) and concrete tanks (50%). After about a year, the wine is bottled and rests for four to six months before release. Through this wine, the company seeks to showcase the expressive potential and territorial uniqueness of this native grape, capturing its elegance, finesse, and longevity.
da silvio restaurant meets endrizzi winery
The restaurant Da Silvio, owned by the manna family, is a truly unique place: its interiors, furnishings, tables, and work tools were designed by Riccardo Schweizer, a Trentino artist and admirer of Pablo Picasso, whose influence he absorbed. since 2008, the restaurant has been protected by the cultural heritage department of the autonomous province of trento as a site of public cultural interest. every meal here becomes a one-of-a-kind immersive experience. the endrizzi winery, run by the endrici family, was one of the first wineries in trentino to embrace sustainability, choosing a healthy and clean approach to agriculture. Their flagship wines are teroldego and trento doc, but the winery also carefully tends to many local and international varieties in their “garden of aromas,” a vineyard that houses all 22 grape varieties they produce. the winery offers several types of tastings and guided tours — including a scenic vineyard trek near their estate in San Michele all’Adige.
Chef Nicola Manna and Lisa Maria Endrici pair an original veal shank with the roundness of Teroldego, Cabernet, and Merlot:
The dish
The star is the veal shank, prepared with classic flavors but innovative presentation and technique. the shank is cooked in a traditional braised style, with vegetables, teroldego, and various herbs. After cooking for about four hours, it is deboned, shredded, and mixed with some of its own rich, collagen-packed sauce. This helps it hold together, allowing it to be cut into medallions and served this way. Shallots and onions enhance the flavor, while berries provide the necessary acidity for balance.
The glass
For the wine pairing, lisa maria chooses masetto nero, a timeless classic for the endrici family. this wine was invented by her great-great-grandfather, one of the first to plant french varieties like cabernet and merlot in the piana rotaliana, blending them with the native teroldego rotaliano. He named it Masetto after the location of the winery, and added nero to reflect the blend of the darkest local grapes. Cabernet and merlot age in barriques for about a year, while the teroldego rests in large barrels. This wine stands out for its combination of tannins, roundness, and fruitiness, making it a versatile pairing for many dishes — from red meats to the beloved trentino specialty, risotto al Teroldego.
Locanda Al Minatore meets Pojer e Sandri winery
Locanda Al Minatore is a small restaurant in the ancient village of Faedo, run by Chef Daniele Tasin. His cuisine takes inspiration from both Trentino and Mediterranean traditions, lightening and reimagining classic dishes using fresh, local ingredients. The agricultural estate Pojer e Sandri was founded in 1975 through the friendship and collaboration of Mario Pojer and Fiorentino Sandri. This fortunate partnership was born from their shared desire to create high-quality wines from the vineyards on the hills of Faedo. As pioneers of what is known as “heroic viticulture,” they immediately believed in the potential of a territory that many considered unsuitable. From the very beginning, the winery has also included a distillery, producing grappas, fruit brandies, and brandy.
Chef Daniele Tasin and Marianna Pojer offer us a pairing featuring rabbit and Müller Thurgau as the undisputed protagonists, alongside other delicious local specialties:
The dish
Daniele delights us with a rabbit roll wrapped in pancetta, stuffed with Trentino sausage, Taggiasca olives, and hazelnuts. It is carefully slow-cooked for three hours and then finished in the oven to form a golden crust. Accompanying it is a delicate flan made with the renowned white asparagus from Zambana, blended and combined with eggs and Parmigiano. The dish is completed with a simple, yet never ordinary, vegetable caponata, sautéed with garlic, oil, vinegar, salt, and sugar.
The glass
For the wine pairing, Marianna selects Müller Thurgau Palai, named not after the grape variety but after the place where it is produced — a choice that reflects the winery's deep bond with the land. With its low alcohol content (12%) and aromatic qualities, this wine pairs beautifully with both rabbit and asparagus. It is known for being a highly mineral, aromatic white wine with a pleasantly acidic note. The aromas, antioxidants, and crystal-clear color of the original grapes are preserved in the wine thanks to a controlled-atmosphere pressing technique, which uses nitrogen instead of oxygen — a unique feature of the Pojer e Sandri winery.
