{"id":2335,"date":"2026-03-27T15:53:45","date_gmt":"2026-03-27T14:53:45","guid":{"rendered":"https:\/\/www.kettmeir.com\/?p=2335"},"modified":"2026-03-27T15:54:24","modified_gmt":"2026-03-27T14:54:24","slug":"__trashed-2","status":"publish","type":"post","link":"https:\/\/www.kettmeir.com\/en\/k-news\/__trashed-2\/","title":{"rendered":"A journey into Osteria Acquarol: a journey into Alto Adige according to Alessandro Bellingeri"},"content":{"rendered":"

In the heart of Appiano, Osteria Acquarol represents one of the most unmissable destinations in Alto Adige\u2019s fine dining scene.<\/span><\/p>\n


\n<\/span> Here, Chef Alessandro Bellingeri has built a restaurant that has earned the recognition of 1 Michelin Star. A project that is, first and foremost, an act of listening to and respecting the land that welcomed him.<\/span><\/p>\n

And from Bellingeri\u2019s perspective\u2014offbeat, curious and original\u2014was born a proposal that captures the influences of a land rich in nuances.<\/span><\/p>\n

A journey that began far away, and ended in Alto Adige<\/b><\/h2>\n

Originally from the province of Cremona, Bellingeri arrived in Alto Adige driven by a visceral passion for the mountains, bringing with him a wealth of experience gained among hills, coastlines and peaks. A path that he himself describes as a puzzle: <\/span>\u201cEach of these stages, in restaurants with important figures, left me with a small piece that came together here in Appiano,\u201d<\/span><\/i> explains the Chef, <\/span>\u201callowing me to develop a cuisine that is entirely rooted in the territory, even though I am not originally from these areas.\u201d<\/span><\/i><\/p>\n

A menu that listens to nature<\/b><\/h2>\n

Since 2012, and with the opening of the new location in 2018, Osteria Acquarol has followed a clear direction: to create an essential, flavour-driven and accessible experience, where the menu does not undergo abrupt changes but lives through constant metamorphosis. <\/span>\u201cOur cuisine is in motion, like the turning of the seasons. There is never a sharp break between spring and summer, but rather a transformation that follows what our gardens and nature offer us day after day.\u201d<\/span><\/i><\/p>\n

Kettmeir and Osteria Acquarol: together, with the same philosophy<\/b><\/h2>\n

The strength of Alto Adige lies precisely in its ability to bring together small excellences within a shared vision: <\/span>\u201cIt is remarkable how this territory has transformed the work of farmers into its strength. Many wineries contain within them many small pieces and unique characteristics; no other region like this is able to bring them together, like an orchestra, inside a bottle.\u201d<\/span><\/i><\/p>\n

This search for coherence led the Chef to choose partners who shared the same vision.<\/span><\/p>\n

A perfect example of this synergy is the meeting between <\/span>Kettmeir Athesis Brut<\/b><\/a> and the Chef\u2019s cuisine. Bellingeri suggests a pairing with a wild garlic tortello filled with alpine ricotta, finished with flowers from the garden and polypody root. In this dish, where every bite releases different aromas, the bubbles play a fundamental role: <\/span>\u201cAthesis Brut helps bring freshness and lightness, allowing the aromas of the herbs to emerge with extreme clarity.\u201d<\/span><\/i><\/p>\n

Watch the full content.<\/b><\/h3>\n
https:\/\/www.kettmeir.com\/wp-content\/uploads\/2026\/03\/Intervista-Bellingeri-Sub-Eng_720.mp4<\/a><\/video><\/div>\n","protected":false},"excerpt":{"rendered":"

In the heart of Appiano, Osteria Acquarol represents one of the most unmissable destinations in Alto Adige\u2019s fine dining scene. Here, Chef Alessandro Bellingeri has built a restaurant that has earned the recognition of 1 Michelin Star. A project that is, first and foremost, an act of listening to and respecting the land that welcomed […]<\/p>\n","protected":false},"author":4,"featured_media":2330,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[33],"tags":[],"class_list":["post-2335","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.kettmeir.com\/en\/wp-json\/wp\/v2\/posts\/2335","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.kettmeir.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kettmeir.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kettmeir.com\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kettmeir.com\/en\/wp-json\/wp\/v2\/comments?post=2335"}],"version-history":[{"count":3,"href":"https:\/\/www.kettmeir.com\/en\/wp-json\/wp\/v2\/posts\/2335\/revisions"}],"predecessor-version":[{"id":2365,"href":"https:\/\/www.kettmeir.com\/en\/wp-json\/wp\/v2\/posts\/2335\/revisions\/2365"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kettmeir.com\/en\/wp-json\/wp\/v2\/media\/2330"}],"wp:attachment":[{"href":"https:\/\/www.kettmeir.com\/en\/wp-json\/wp\/v2\/media?parent=2335"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kettmeir.com\/en\/wp-json\/wp\/v2\/categories?post=2335"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kettmeir.com\/en\/wp-json\/wp\/v2\/tags?post=2335"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}