We are happy to share with you some news that fills us with pride: La Casina di Drena and our chef Giada Miori have once again been mentioned in the Michelin Guide, one of the most influential and prestigious references in the world of Italian and international gastronomy.

An important recognition for La Casina

Being featured in the Michelin Guide does not only mean being noticed by one of the most authoritative publications in the restaurant world, but also confirms the value of a culinary project deeply rooted in its territory. The Guide highlights La Casina as a restaurant offering seasonal cuisine inspired by Alpine tradition and local ingredients, with dishes that combine technical precision and a profound knowledge of the land.

Giada Miori: the creative soul of the kitchen

At the heart of this recognition is Giada Miori, chef and creative voice of La Casina, who with passion and determination has carried forward a gastronomic project built on territory, authenticity, and attention to detail. Giada works with regional ingredients using precision and good taste, reinterpreting traditional recipes and enhancing local excellences such as tortel di patate and house-made carne salada, alongside family productions like chestnuts and berries.

Tradition, territory, and a contemporary vision

La Casina’s journey is not defined by a single culinary experience, but by years of dedication: here, seasonal Alpine cuisine meets research and creativity, telling the natural landscape of Garda Trentino through every dish. The mention in the Michelin Guide is a sign that this path is appreciated even by the most discerning observers.

A special thank you

This achievement is not just a milestone, but a starting point that encourages us to keep growing. We would like to thank:

• All our guests, for choosing La Casina and sharing our way of experiencing food.
• Our staff, for their daily commitment.
• Local producers, who passionately supply unique ingredients.
• Giada Miori, for her vision, her heart in the kitchen, and her ability to tell the story of the territory with creativity and respect.

La Casina – creative nature from the forest
A cuisine born from the forest, from tradition, and from the desire to tell the flavors of Garda Trentino with respect and authenticity.

Also this year, La Casina Drena enthusiastically took part in the Trento Christmas Market, bringing its own way of telling the story of the territory through food into the historic center of the city.

Being present at the Trento Christmas Market means, for us, sharing taste, tradition, and identity in one of the symbolic places of the Trentino winter. It is an experience that makes us proud and happy, because it allows us to meet people, welcome the curious, and introduce a cuisine that is born in the forest and arrives in the square.

Bringing the flavor of the forest to the Trento Christmas Market

La Casina’s proposal is born in Drena, among chestnut groves and nature, and finds in the Christmas markets the ideal setting to express itself.
Our Bistrò dal Bosco is designed to tell the story of Trentino through local ingredients, authentic recipes, and a cuisine that combines tradition and creativity.

Taking part in the Trento Christmas Market means, for us, enhancing local raw materials, transforming them into gourmet street food capable of warming winter days and creating moments of conviviality.

Gourmet street food between tradition and creativity

During our presence at the markets, we brought some of the specialties that best represent La Casina:

• Smash burger with homemade polenta bread and carne salada from Garda Trentino
• Drena chestnut gnocchi
• Crispy würstel, also available gluten free
• Chestnut waffle on a stick, with berries or Nosela spread
• Our unmistakable Vin Brûlé del Lupo, hot and aromatic

Each dish is designed to tell a story made of seasonality, territory, and a passion for cooking.

An experience that makes us happy

Participating in the Trento Christmas Market was a precious opportunity for us to bring Trentino taste and tradition to the heart of the city.
We are happy to have contributed to the Christmas atmosphere with our gastronomic proposal and to have shared moments of encounter, authentic flavors, and human warmth.

We thank everyone who stopped by to visit us and chose to pause at our little chalet to discover La Casina outside its natural setting.

Whether it’s summer or winter, raw or cooked, at La Casina Mamma Marinella’s Carne Salada reigns supreme on the menu

Carne salada is a traditional dish of Upper Garda gastronomy, born halfway between the mountains and the lake, in a territory that also offers high-altitude pastures ideal for cattle farming. The traditional areas of carne salada production are historically the Adige Valley and Lake Garda.

The earliest historical references to this specialty date back to the 1500s, when it was already served paired with olive oil from trees grown along the shores of the lake.

Born from the need to preserve meat for long periods of time, today it has become a true delicacy, refined and highly appreciated.

Mamma Marinella knows this well, having inherited the ancient family recipe: a tradition passed down from generation to generation, leaving each person the freedom to choose a secret ingredient that makes the flavor truly special and unique.

But let’s put things in order. Carne salada is not like other cured meats: it is a raw beef salumi that can be enjoyed naturally, sliced extremely thin and dressed with a drizzle of olive oil and Trentingrana shavings, or cooked. In fact, at the beginning of its history it was cooked and eaten like boiled meat.

Be careful not to confuse it with roast beef or bresaola: the latter is stuffed, dried, and aged, while carne salada remains in brine, is continuously massaged, then washed of the salt and vacuum-sealed until consumption.

But what makes carne salada special?

The ingredients are simple: coarse salt, black peppercorns, rosemary, bay leaves, fresh garlic, and cuts of mature beef topside; but what truly matters is the combination of the cut selection and the preservation technique. Mamma Marinella explains that the meat is first massaged so that salt and spices penetrate a few millimeters into the surface. It is then placed in a barrel to rest in the refrigerator for fifteen days. After fifteen days in brine, it is ready to be enjoyed either raw or cooked… but the special ingredient that gives our specialty its true flavor remains a mystery!

Whether it’s the quality of the raw material, the uniqueness of the air, or the perfect balance of temperature and humidity, we are certain that what makes it so good is the alchemy of all these elements—the perfect meeting of today’s flavors and the knowledge of the past.

At La Casina, carne salada is always on the menu, and we can’t wait to welcome you to taste it!