(Translated by a machine translation tool)
From the ground to the table.
The "Trisa", an ancient wooden tool for mixing polenta, is the emblem of this place.In the menu proposals, where polenta is the master, you can find assorted meat main courses such as: stew, salted meat and fasoi, sausages and cold cuts, polenta with "Spressa Fusa" or with sauerkraut and cotechino.
The first agriturismo in the valley, La Trisa is managed with love by the Cosi family, who have always been involved in livestock farming; in 1994, organic production began, starting with hay and ending with dairy products, yoghurt and meat, strictly of the Razza Rendena breed from the garments raised on the farm.
Dairy products and yoghurt can be bought at the farm shop.
THE STRENGTH
The production of organic yougurt and the breeding of cows of Rendena Race Slow Food presidium.
Opening and closing times
- January 1, 2022 - December 31, 2022
- All days from 12:00 to 14:30 and from 19:00 to 23:59
