Smoked Alpine trout

Rosy fillets of Alpine trout, delicately smoked with mountain woods, reach the table with a subtle, resinous aroma that recalls the forests of South Tyrol. The flesh is tender, firm, and slightly oily, with an elegant savoriness balanced by gentle smoky notes. Often served in thin slices with dark rye bread, butter, or horseradish, it opens a meal with a fresh and refined character. It is an appetizer that tells the story of the clear waters of Alpine streams and the simplicity of mountain cuisine.