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Restaurant with rooms in Garda: staying overnight in the green
Le Rasole brings together restaurant and rooms in a quiet area of Garda: a simple choice for guests looking for dinner, rest and hospitality in one place.
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Stories from the kitchen, dining room and garden.
Short stories about what ends up on the plate and what surrounds it: seasons, producers, events, wines, people and days spent between kitchen and dining room.
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27 published articles
Ingredienti
Heart: intensity, respect and restraint
Heart is a direct, honest ingredient: it asks for precision, respect and a conscious way of using the raw material.
Read articleEventi
At the table with Piccoli: Valpolicella, stories and conviviality
A look back at our 12 June dinner with Alice from Piccoli: Valpolicella wines, thoughtful pairings and the warm feeling of sharing a table.
Read articleCantina
Our wine list: small wineries, meaningful discoveries
A wine list without the usual familiar labels can feel unexpected. For us, it is an invitation to ask, discover small producers and taste the territory in a different way.
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Lessinia black summer truffle: a local scent from the mountains near Verona
Lessinia black summer truffle comes from the mountains north of Verona. Delicate, seasonal and close to us, it enters the new menu in dishes designed to respect its aroma.
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A romantic dinner in Garda: the value of a table in the green
A romantic dinner does not always need a lake view: sometimes quiet, care, good wine and a green setting are what really matter.
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Oxtail: the flavour of time
Oxtail does not allow shortcuts: it becomes good when the kitchen accepts its slow rhythm.
Read articleGarda
Where to eat in Garda away from the busy lakeside
Garda is not only about the lakeside: just above the centre, there is a quieter way to enjoy dinner among greenery, hospitality and seasonal cooking.
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Tongue: a humble cut with quiet elegance
Tongue speaks of time, respect and care: a simple ingredient that can become surprisingly refined when handled well.
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A vegetable garden doesn’t need to be big to teach us something meaningful.
It can be a small corner of the garden, a few pots on the terrace, or a box of herbs on the balcony.
Read articleEventi
A tavola con Albino Piona: an evening of Corvina, Custoza and conviviality
A relaxed evening with Alessandro from Cantina Albino Piona, discovering local wines, food pairings and the pleasure of sharing the table.
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Our Artisanal Panettoni
Like every year, we are delighted to present our Artisan Panettone. Given the exclusivity of the products, we have decided to number them all and indicate how many we actually produce! Here are our products:
Read articleCantina
Craft beers at the restaurant?
The evening ended in the company of Mister B, an important Mantuan Craft Brewery, and we must say that it was a very interesting evening. In addition to tasting and pairings, it was interesting to address i...
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The pleasure of dining under our pergola
The pergola is one of the most recognisable parts of the restaurant: cool, green and informal, perfect for outdoor lunches and dinners.
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Bettelmatt PAT cheese
Today we would like to talk to you about one of the cheeses that we have decided to include in our selection: Bettelmatt PAT. It is an alpine cheese made from raw and whole cow's milk whose cheese-making ta...
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Allergies and Intolerances? For us, they are not something to be taken for granted!
Find out how we treat intolerances and allergies, which is very important when it comes to food accessibility.
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The Artisanal Colomba with Chocolate
After the success of our Artisan Panettone, we have decided to launch our limited edition Artisan Chocolate Colomba. Here are the photos of the result: Would you like more information or book one? Contact us!
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Pero Misso from Lessinia, discovering another Slow Food Presidium
An ancient fruit from Lessinia, protected as a Slow Food Presidium, enters the story of our seasonal cuisine.
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Introduction to Low Temperature Cooking
We often hear about Low Temperature Cooking (or find CBT written on some menus). We also often use it as a term when we illustrate some dishes, praising the characteristics and advantages that this cooking t...
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The doggy bag: A small act with a big impact
The doggy bag is a simple container in which you can take home the leftovers of food eaten at a restaurant. It is a practice that, if widespread, can have a big impact on the fight against food waste. Every...
Read articleSlow Food
Slow Food Presidia: sustainability and biodiversity in our kitchen
Slow Food Presidia are a concrete way to connect taste, biodiversity and responsibility in the choice of ingredients.
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Broccoli di Custoza: a Slow Food Presidium to be discovered
Let's discover together the Broccoli di Custoza, one of the Slowfood Presidia often used in our menu.
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A constantly evolving menu: seasonality and variety
Updating the menu often allows us to follow the season, the market and creativity without losing coherence.
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Microfiltered water? Yes, please!
Find out why we chose to serve Microfiltered Water in our Restaurant: our reflections and our results.
Read articleCucina
Circular cooking in our restaurant
A reflection on how the kitchen can reduce waste and give full value to ingredients.
Read articleProdotti
Our Artisanal Panettoni
Last year we launched our line of Artisanal Panettoni, where we decided to combine all the quality of the raw materials we choose and the care in the preparation of our dishes. Every year we choose the flav...
Read articleRistorante
Together with Dolomiti Energia for CO2 Reduction
Since 2022, we have chosen Dolomiti Energia as our supplier of Electricity and Natural Gas. The motivation that led us to choose their offer is to reduce the environmental impact of Our Restaurant, as part o...
Read articleFrom story to table
Every story tastes different when it reaches the menu.
To understand ingredients, producers and kitchen choices a little better, keep reading through our ingredient stories or see what is on the menu today.