The homemade cuisine at Hotel Moleta is simple, genuine, and full of flavour. From the house aperitif — the “Moletino” (its recipe is a closely guarded secret) — to the polenta cooked slowly in the copper pot, just as tradition dictates.

Following the legacy passed on through the years by Aldina and Sabina, our chef prepares authentic dishes made with fresh, locally sourced ingredients. Famous specialities include homemade fresh pasta such as rustic macaroni for the “shepherd’s dish,” tagliolini with mushrooms, Trentino-style canederli, and carne salada with flakes of spressa cheese..

Enjoy your meal!