<a target="_blank" href="http://www.gasthof-krone.it/">Gasthof Krone</a>

Piazza
Principale 3

39040
Aldino - (BZ)

Tel.
+39 0471 886 825

Wines:

<table>
 <tbody><tr>
 <td>
 2006 Domaine Raveneau Chablis 1er
 Cru Butteaux &nbsp;&nbsp;
 </td>
 <td>
 91
 </td>
 </tr>
 <tr>
 <td>
 2012 Weingut Unterortl Castel Juval Riesling 
 </td>
 <td>
 92</td></tr></tbody></table>

Food:

Potato gnocchi with finferli
mushrooms 

Spinach Schlutzkrapfen

Herb-crusted veal loin

There are few regions in Italy that
can match Alto Adige when it comes to top-notch hospitality and dining. Set in
a small hotel in Aldino, Gasthof Krone captures the essence of Alto Adige kitchen and its rich
tapestry of Italian and Austrian influences. The traditional stube is a
relaxing setting in which to enjoy a full immersion into the local culture.

<img alt="" src="https://allgrapes.s3.amazonaws.com/uploads%2F1394720080208-Pasta2.jpg"> Potato
gnocchi with finferli mushrooms 

Our potato gnocchi with finferli, a
local version chanterelles, is to die for. When finferli are in season, they
are not to be missed. Krone’s schlutzkrapfen, a regional interpretation of the
classic spinach and ricotta filled ravioli, are also fabulous. The herb-crusted
veal loin is tasty, but not quite as good as satisfying as the first courses.

<img alt="" src="https://allgrapes.s3.amazonaws.com/uploads%2F1394720114741-Pasta.jpg"> Schlutzkrapfen,
an Alto Adige version of ravioli filled with spinach and ricotta

Normally, I would not drink a wine
from France in Italy, but at this price, no sane person would pass up an
opportunity to check in on Raveneau’s 2006
Chablis Butteaux. The 2006 is a surprisingly rich, powerful Butteaux with
notable depth and volume, but less in the way of nuance. At the moment, the
2006 appears to be in an awkward stage, where it is neither young nor mature, so I
would suggest leaving bottles alone for another few years. The 2012 Riesling Castel Juval, from one of
my favorite Alto Adige domaines, is superb. Beautifully perfumed and layered,
the 2012 delivers gorgeous flavor intensity in a vibrant, chiseled style that
is hugely appealing on its own, but that also marries perfectly with the food.
I finish dinner with a glass of Juval eau de vie, which is also terrific. Sadly,
I never see the Juval wines in the US, but hopefully that will change at some
point in the not too distant future.

<img alt="" src="https://allgrapes.s3.amazonaws.com/uploads%2F1394720220690-Juval.jpg"> The
2012 Riesling Castel Juval, one of Alto Adige’s most compelling whites

Readers visiting Alto Adige will find
a wide range of dining options, from the simple to the mega-luxurious. It’s
hard to beat the classics though, especially when they are so impeccably done. 

<img alt="" src="https://allgrapes.s3.amazonaws.com/uploads%2F1394720174035-Stube.jpg"> Above and&nbsp;Cover:
The Krone’s stube, a typical Alto Adige dining room

-- Antonio Galloni

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