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TAGLIATELLE WITH PLANTAIN PESTO: a vegan dish between nature and tradition at Park Hotel Azalea

The Eco Park Hotel Azalea in Cavalese is the only hotel in the mountains of Val di Fiemme in Trentino - South Tyrol that offers its guests 100% vegetarian, vegan and vegan cuisine.

Even those who are not hotel guests have the opportunity to visit the vegan and vegetarian restaurant and immerse themselves in Pravas' creative, 100% vegetarian cuisine for an evening.

At Eco Park Hotel Azalea, the culinary energy is young and dynamic, but never forgets the tradition of ancient Italian recipes.

In the recipe we propose to you today, vegan cuisine merges with the precious art of homemade pasta. Because pasta made with your own hands has a completely different taste.

Tradition paves the way for new creativity: new ingredients, even unusual and suggestive ones, can find their place in the dough and add magic to the timeless "pasta dish".

In the case of the recipe that our chef Pravas proposes today, the unusual and suggestive ingredient is marigold, which brings nature to the table in all its beauty.

Another unusual variation on tradition is used as a condiment: Pesto, which in this recipe is made from mountain plantain.

Everything is topped with a delicious vegan cheese.

A 100% plant-based dish, contemporary in its idea but linked to tradition and devotion to nature.

Let's discover together the ingredients and the preparation of the delicious Tagliatelle Senatore Cappelli with marigold flowers, plantain pesto and vegan cheese.


INGREDIENTS (serves 4)

  • 250 g Senatore Cappelli durum wheat flour

  • 125 g lukewarm water

  • 2 teaspoons dried marigold flowers

  • 1 teaspoon salt


  1. Form all the dry ingredients into a nest on the dough board and then gradually add the water.

  2. Knead by hand until a smooth dough is formed.

  3. Leave to rest for an hour, covered with cling film.

  4. Roll out the dough using a pastry cutter and cut out noodles.

  5. Form small, well-floured nests and cook for a few minutes in boiling salted water.

For the plantain pesto:


  • 50 g young plantain leaves

  • 20-30 g olive oil

  • 20 g finely chopped walnuts

  • 10-20 g seasoned vegan cheese

  • Salt and black pepper to taste


  1. Finely chop the plantain leaves perpendicular to the ribs.

  2. Chop or puree them together with the oil and salt.

  3. Add the chopped walnuts and cheese to the pesto along with plenty of black pepper and stir with a spoon.


Enjoy a unique dish with genuine flavours that will connect you to the craft, tradition and delicacies of nature.

It's not just a meal, it's an experience.


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