A Sardinian in Trentino. This is the story of Paolo Pala, chef patron of the Dò Vea restaurant in Pozza, along the promenade along the Avisio stream.

Paolo, with a training course at Alma - the international school of Italian cuisine in Gualtiero Marchesi - and thanks to years of experience in prestigious clubs on the peninsula, fell in love with the valley, so much so that he moved here with his family. The seasonality, the freshness of the products and the unmistakable flavours of Sardinia are the basis of its dishes. The grill craftsmanship is undisputed, with meat and fish cooked on the beech grill. Bottarga, pecorino cheese, lamb, pork, extra virgin olive oil, spices, myrtle, carasau bread - strictly homemade - sea bass, prawns, prawns and lobsters create an island of authentic taste in the heart of Catinaccio. The wine cellar is home to Trentodoc, Vermentino and Cannonau, although a few selected champagne labels appear on the list. The service in the room is pleasant and informal: the perfect stop for an aperitif, a friendly lunch or a gourmet dinner.