Local area
Small producers and territory: what reaches the plate at Le Rasole
Territory is not a slogan: for us it means choosing producers, ingredients and stories with a real connection to what we cook.
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All articles: page 3
Why an ingredient joins the menu, who makes the wines we choose, and what happens during evenings shared between kitchen, pergola and dining room.
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50 published articles
Kitchen
Seasonal cuisine in Garda: why our menu changes often
Changing the menu is not a whim: it is a way to respect the season, the garden, the market and local producers.
Read articleIngredients
Lake sarda: why it has that name and why it is not a sea sardine
Lake sarda speaks of Lake Garda in a simple, concrete way: the name recalls sardines, but the fish is different and the flavour belongs to freshwater.
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The wood fire running through the menu, from starters to desserts
At Le Rasole, the wood fire is not only a technique for main courses: it is an aroma that can enter every part of the menu, even desserts.
Read articleRooms
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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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.
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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 articleWine cellar
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.
Read articleIngredients
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.
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.