These “ingredients” make our hotel a real gluten-free, lactose-free paradise and attentive to food allergies.
Our kitchen is inspected periodically both by the AIC (Italian Celiac Association, Alto Adige branch) and the AILI (Italian Lactose-Intolerants Association) and guarantees the use of products certified by the associations.
Every day we offer the refined, sophisticated cuisine of Tyrolean and Italian tradition.
The menu provided by our restaurant to celiacs and others intolerant to gluten, lactose and other foods is identical to the one we provide to our other guests.
For celiac children we prepare a gluten-free and/or lactose-free menu identical to the one for other children, without any distinction.
We prepare all our gluten-free dishes with fresh, natural products. Among our gluten-free specialties, we call your attention to our bread, desserts, our fresh pasta and our marvellous canederli.
Every morning, at breakfast, you will find a rich buffet awaiting you, with sweet rolls, pies, krapfen and other sweet Tyrolean specialties, prepared with care by the pastry chef of our restaurant.
In our kitchen we never use, and never offer our clients, any packaged products.
We have a separate kitchen and a pastry shop right here on our premises, devoted to the preparation of gluten-free foods and pastries.
This enables us to guarantee our celiac guests and other guests with food intolerances that they can sit at the table without worries!
There is no danger of contamination between foods with and without gluten.
In our dining room, a large separate buffet with only gluten-free food is available for the guests for your breakfast and for all the meals at the hotel.
The dining room personnel is aware of the particular precautions to take for people with gluten intolerance.
We offer the possibility to use a practical thermal lunch box with hot dishes chosen from the varied summer or winter menu. During your hikes or when skiing on the slopes, it is not always easy to find mountain lodges or cottages that can guarantee gluten-free meals!
The gluten-free flour we use for the preparation of our dishes is of the highest quality, produced by Mulino Marello.
Flour from the Piedmont region, stone ground according to ancient traditions.
We do not use blends or deglutinated flour, preservatives or thickeners.
When you sign up to receive our Newsletter you will receive our tasty ideas for your gluten-free cooking and you will also be informed about the latest offers and initiatives of the hotel, like gluten-free cooking courses.
Many of our celiac guests, when they return home after enjoying the gluten-free cuisine at Hotel Villa Madonna, leave a review.
How can a pastry chef make a celiac happy?
Even before making our delicious desserts, we make our celiac guests happy by assuring them that we understand their condition and will cater to it, eliminating any initial tension and worry. Then, any dessert will make a celiac happy and I will be happy too, knowing I have brought someone a little joy!
Do you get any pleasure out of cooking for celiac adults and children at Hotel Villa Madonna?
You bet! It is highly gratifying! Those are the guests whose pleasure shines in their eyes, and sometimes they express their gratification in words after enjoying fresh pasta or other gluten-free dishes.
Tell us one episode that you recall with pleasure.
One day a celiac boy asked to visit our kitchen and see the chefs at work. He watched us intently with curiosity and interest. Suddenly he told me: “When I grow up I want to be a chef like you and make gluten-free recipes!”. He made me proud of what I do and what I am!
Chef in the gluten-free kitchen
When you prepare a gluten-free or lactose-free dish, what do you think about?
I think about the guest who is waiting for that dish. I imagine his or her anxiety and curiosity about the food. My final thought, as the dish is leaving the kitchen is always the same: “This person must not feel different from anyone else at the same table. Enjoy!”
Visits the page we have devoted to our restaurant, click here.