Agriturismo Mas del Saro In Sant'orsola terme

We ate so deliciously! We really appreciated these natural ingredients! The children also enjoyed everything very much. We liked the dessert best. We felt very comfortable, the atmosphere is very nice! Thanks for the nice lunch 😊

An authentic taste experience that conquers the palate I attended the bread workshop and was fascinated! Craftsmanship has transformed into a sensorial journey that tells of territory and tradition. Each step of the process was revealed with contagious passion. The light lunch that followed? Simply sublime! Fresh ingredients of the highest quality, preparations that enhance the raw material without distorting it. A place that is absolutely worth a visit, where gastronomic excellence is combined with the sharing of knowledge. To mark on the map of food and wine treasures to discover.

Romantic Valentine's Day dinner! Hospitality and relaxation with delicious dishes and careful presentation. Then going down to the valley at night with the lights of the various farms that make the Mocheni Valley look like a Nativity scene is a spectacle. It is also called the Enchanted Valley for nothing.

A truly special place! The hospitality is warm and authentic, and the passion for cooking is immediately noticeable. The dishes are prepared with a lot of love and use many home-grown ingredients, which makes every bite even more genuine and tasty. The atmosphere is welcoming and relaxing, perfect for enjoying a meal in peace. An experience that is always worth repeating. I will definitely be back!

Truly beautiful environment, very intimate, with a nice family atmosphere. Fixed menu (formula that I really appreciate) with truly exquisite and extremely carefully prepared dishes, with genuine short supply chain ingredients. Definitely worth returning to rediscover a corner of authentic cuisine like that of the past.

Mas Del Saro can be reached from Pergine Valsugana by first taking the road that leads to Sant'Orsola and then the provincial road that leads to Baselga di Pinè, on which after 5/6 curves you turn right onto a road that ends right in front of the Maso. You can't find it by chance, but you have to want to get there. Not an impossible feat anyway. You immediately notice the vegetable garden with its greenhouse and the black cabbage which we actually tasted afterwards, a pergola with a table which is where you can eat in the summer when the weather allows it, and it must be nice to be at the table, the hives, the door that leads to the restaurant room. Which was chosen by Giulia, my partner, identified following indications that tell of a special, peaceful place, animated by people who are radically passionate and dedicated to their work. A commitment made of welcome, restitution/testimony of mountain life, authentic seasonal cuisine with home-produced ingredients, meeting. What a family needs after a long day spent between the glittering circus of the Merano Wine Festival (the father, that is, the writer) and the Merano Thermal Baths (the rest of the family and then also the father) and before returning home . What we found was exactly what had persuaded us to go in the stories. Vea, cook and expert baker, and Dario, mountain and wine enthusiast as well as Bauer del Maso, are participating and discreet guests in guiding through the proposed itinerary which, made up of dishes with flavors that to define simple is perhaps an understatement and which therefore I could define "carefully simple" and above all clear, the taste is entirely evident, from the opening dish to the artisanal mountain pine liqueur, a hymn to the truthfulness of the ingredients and to the creativity of a cuisine that is not poor, but deliberately pertaining to a tradition in which abundance was certainly not the protagonist. The menu therefore included Pinsotti with speck and lard from neighboring companies and "live" cabbage seasoned with apple vinegar, a truly tasty black cabbage and bean soup that betrays a part of Tuscanness, the button stuffed with guinea fowl in vegetable broth and lovage which is rigorous, melting and delicate, the buckwheat crumble with vegetables and pork which mixes flavors and textures with lightness and naturalness. The proposal is completed by a selection of territorial and quality-oriented wines with fair prices. Just as fair, I find the price of the menu plus the not very common merit of clarity. Memorable at the time of the digestive, even if it has nothing to do with eating, is the sudden change in brightness due to the disappearance of the sun behind the hill that flanks the Maso.

A Mas Del Saro si arriva da Pergine Valsugana percorrendo prima la strada che conduce a Sant'Orsola e poi la provinciale che porta a Baselga di Pinè, sulla quale dopo 5/6 curve si svolta a destra in una strada che finisce proprio di fronte al Maso. Non lo si può trovare casualmente, ma si deve voler arrivare. Un'impresa non impossibile comunque. Si notano subito l’orto con la sua serra e il cavolo nero che in effetti poi dopo abbiamo assaporato, una pergola con tavolo che è quello dove si può mangiare in estate quando il clima lo consente, e deve essere un bello stare a tavola, le arnie, la porta che conduce alla sala del ristorante. Che è stato scelto da Giulia, la mia compagna, individuato seguendo indicazioni che raccontano di un luogo speciale, pacifico, animato da persone radicalmente appassionate e dedite al proprio lavoro. Un impegno fatto di accoglienza, restituzione/testimonianza della vita di montagna, cucina stagionale autentica con ingredienti di propria produzione, incontro. Ciò di cui ha bisogno una famiglia dopo una lunga giornata passata tra lo sfavillante circo del Merano Wine Festival (il babbo, cioè chi scrive) e le Terme di Merano (il resto della famiglia e poi anche il babbo) e prima del ritorno a casa. Ciò che abbiamo trovato è esattamente quello che nei racconti ci aveva persuaso ad andare. Vea, cuoca ed esperta panificatrice, e Dario, appassionato di montagna e di vino nonché Bauer del Maso, sono ospiti partecipi e discreti nel guidare attraverso il percorso proposto che, fatto di piatti dai sapori che definire semplici è forse riduttivo e che quindi potrei definire “accuratamente semplici” e soprattutto netti, al gusto risulta integralmente, dal piatto d'apertura al liquore artigianale al Pino Mugo, un inno alla veridicità degli ingredienti e alla creatività di una cucina non povera, ma volutamente afferente a una tradizione di cui certo l'abbondanza non era protagonista. Il menù comprendeva dunque Pinsotti con speck e lardo di aziende limitrofe e cavolo cappuccio “vivo” condito con aceto di mele, una zuppa di cavolo nero e fagioli davvero saporita che tradisce una parte di toscanità, il bottone ripieno di faraona in brodo di verdure e levistico che è rigoroso, scioglievole e delicato, il crumble di grano saraceno con verdure e maiale che mixa sapori e consistenze con leggerezza e naturalezza. Completa la proposta una selezione di Vini territoriale ed orientata alla qualità con prezzi equi. Così come equo trovo il prezzo del menu con in più il non diffusissimo merito della chiarezza. Memorabile al momento del digestivo, anche se col mangiare non c'entra niente, il cambio repentino di luminosità dovuto alla scomparsa del sole dietro il poggio che fiancheggia il Maso.