Trentino-South Tyrol

Polenta is an ancient dish of Northern Italian origin, most commonly made from coarse corn flour cooked in water. Although polenta today is characterized by its intense yellow color, before the arrival of corn in Europe in the 16th century, it was made with spelt, rye, and buckwheat, which gave ... Read more

Canederli are Italian bread dumplings that can only be found in the north-east of the country (Trentino-Alto-Adige, Friuli, and parts of Veneto) and are a slightly different variety of Tyrolean knödel. The dumplings are a part of cucina povera due to the fact that they're m... Read more

Südtiroler gulasch is a traditional goulash originating from the South Tyrol region. Influenced by Austria and Hungary, this stew is usually made with a combination of beef, cumin, paprika, olive oil, onions, pancetta, stock, garlic, salt, pepper, and thyme. Despite clear Hungarian influence... Read more

Mezzelune or schlutzkrapfen is a unique pasta variety that is popular both in Italy and Austria, especially in the area of South Tyrol. The pasta has a semicircular shape, which is the reason why it is called mezzelune (half moons in Italian). The dough is typically made from wh... Read more

Carne salada is a typical Trentino meat product that can be traced back to the 16th century. It is made by flavoring beef rump with salt, pepper, juniper berries, rosemary, crushed garlic, and bay leaves. After at least two weeks of turning and kneading the meat, which traditionally rests in stee... Read more

Although this dish is usually associated with German cuisine, it is also skillfully prepared in Italy's region of Trentino-Alto Adige. Since 1999, it has been protected as Prodotto Agroalimentare Tradizionale, which is an official approval for traditional Italian regional food products. ... Read more

Cotechino is a traditional pork sausage and a specialty of Emilia-Romagna, although there are variations in Lombardy, Molise, Trentino, and Friuli-Venezia Giulia. The sausage is usually made from lean and fat (pork rinds) pork, cloves, cinnamon, and white wine. It's available fresh and part-cured... Read more

You may not think of strudel as a classic Italian dish, but Trentino Alto Adige, especially the region around Val di Non valley is renowned for their strudel. Rolling and stretching delicate sheets of paper-thin strudel pastry requires skills obtained through many years of practice, but the resul... Read more

Südtiroler gerstensuppe or zuppa d'orzo is a traditional soup originating from South Tyrol. The soup is usually made with a combination of barley, onions, garlic, potatoes, carrots, celery, pancetta, smoked pork or Alto Adige speck, olive oil or butter, salt, and pepper. The vegetables (exce... Read more

These bacon dumplings originate from the Austrian Tyrol and Italian South Tyrol but are known throughout the entire Alpine region of Europe. Speckknödeln are made by mixing stale bread with eggs, sauteed bacon, and onions. They are cooked in boiling water and typically served with a hearty s... Read more

Tiroler gröstl is a traditional dish from Tirol, an Austrian region famous for its skiing and hiking courses. Like most Alpine dishes, gröstl is simple, yet rich, consisting of fried potatoes, onions, and bacon. Traditionally, the dish is served with a fried egg on top. Gröstl prov... Read more

Schüttelbrot is a traditional flatbread originating from South Tyrol, or to be precise, the Isarco valley, in particular in Fiè allo Sciliar. It's usually made with a combination of rye flour, wheat flour, yeast and sugar, salt, oil, and herbs and spices such as fennel, cumin, and fen... Read more

Lighter in flavor than its heavily smoked Alpine counterparts, but more robust than the delicate Mediterranean prosciuttos, Speck is the most prized food product of the autonomous Trentino-Alto Adige, Italy's northernmost region also known as Südtirol or South Tyrol. With t... Read more

Alta Badia is a traditional cheese originating from South Tyrol. The cheese is made from pasteurized cow's milk and it's usually left to age for 6 months. Underneath its natural brownish rind, the texture is semi-hard, firm, and compact. The aromas and flavors are complex, intense, tangy... Read more

Fontal is an Italian industrially-produced semi-soft cow's milk cheese that's made throughout Northern Italy. The cheese is a combination of two cheeses – Fontina and Emmental, hence the name. It has a reddish-brown rind that hides a smooth, dense, and slightly el... Read more

Mortandela is a traditional cured meat product originating from the Trentino and val di Non area. This smoked pork product was usually made from shoulder, jowls and leg, belly, and sometimes heart, lungs, tongue, and liver, but nowadays it's often made using pork cuts such as shoulder, belly, nec... Read more

Trentingrana is an Italian Grana cheese hailing from Trento. The cheese is made from raw cow's milk and it ages for 22 months. The rind is thick and dark yellow in color, imprinted with the word Trentino on each wheel. The texture is hard, grainy, and compact, while the flavors ... Read more

Lagrein is a traditional cheese originating from the region of South Tyrol. The cheese is made from pasteurized cow's milk and it's cured with the local Lagrein wine. Underneath its washed rind, the texture is compact and elastic with many small irregular eyes running throughout the past... Read more

Mezzelune or schlutzkrapfen is a unique pasta variety that is popular both in Italy and Austria, especially in the area of South Tyrol. The pasta has a semicircular shape, which is the reason why it is called mezzelune (half moons in Italian). The dough is typically made from wh... Read more

Vezzena is a traditional cheese hailing from Trento, where it's been produced in the alpine farms of Lavarone, Vezzena, and Folgaria since the early 1900s. The cheese is made from June to September from partially skimmed raw cow's milk and it's usually left to mature from 12 to 24 months... Read more

Another typical northern Italian delicacy produced throughout the Alpine valleys of Fassa and Fiemme, Puzzone di Moena, also known as Spretz Tzaorì, is a semi-cooked and semi-hard washed rind cheese made from raw cow's milk. It is available either as Stagionato (... Read more

This semi-hard cheese comes from the Stelvio Valley and the province of Bolzano, located in the mountainous northern Italian region of Trentino-Alto Adige, bordered by Austria to the north-east, which is why Stelvio is sometimes called by its German name - Stilfser. A product of... Read more

Traditionally cultivated in the fertile Non and Sole valleys nestled along the Noce River banks, Mela Val di Non refers to fresh apples of the Golden Delicious, Renetta Canada and Red Delicious varieties, grown within the province of Trento. Depending on the variety, the flesh o... Read more

Crucolo is an Italian cheese hailing from Trentino-Alto Adige region. Dating back to the 19th century, the cheese is made from raw cow's milk. The milk is of the highest quality because the cows graze on green grass along the banks of the Brenta River. There are four versions – the... Read more

Italian grappa is distilled from fermented pomace—solid components of grapes that are left after the juice has been pressed. The taste profile of grappa varies, and each variety is distinguished for their unique character that depends on the choice of raw materials, distillation, a... Read more

Lagrein is an ancient Italian red grape mainly cultivated in Trentino-Alto Adige in Northeast Italy. The grape has ancient origins, and though it was once common, it was later mainly replaced by Schiava (Vernatsch), which proved to be more resistant and productive. Only recently, local w... Read more

Teroldego is a red-skinned grape variety that originates from northern Italy, and it is almost exclusively cultivated in Trentino-Alto Adige. The grape is used in varietals and blends, while the most popular appellation is the Trentino-based Teroldego Rotaliano. The grape produces dark-c... Read more

Marzemino is a native Italian red grape. It is an old variety with vague origins, but it is mainly cultivated and associated with northern Italy. Marzemino is used to produce varietal wines, but it is probably best known for its use in Colli di Conegliano, a dessert wine made from partia... Read more

Moscato Giallo is a white grape variety that probably originated in Italy. It is mainly cultivated in northern Italy, with the best expressions coming from Trentino-Alto Adige. The grape belongs to the broad Moscato family. It is used in the production of dry, sweet, and sparkling styles... Read more

Trento or Trentodoc is an Italian wine region that produces white and rosé sparkling wines with varying percentages of Chardonnay, Pinot Bianco, Pinot Meunier, and Pinot Nero. All the wines are produced with metodo classico – in which the second fermentation takes p... Read more

St. Magdalener/Santa Maddalena is one of the subzones in the Alto Adige/Südtirol DOC. It is considered one of the top positions in the region and one of the most important local red wines. The vineyards are located on the slopes around Bolzano, and the wines are made from a... Read more

Hugo is a refreshing Italian cocktail that combines elderflower syrup (or elderflower liqueur), Prosecco, and a spritz of seltzer or sparkling water. The original version was made with lemon balm syrup, but since elderflower syrup is more available, it became the prevalent option. The dr... Read more

Grappa del Trentino, also known as Grappa Trentina, is a grape marc spirit produced exclusively within the autonomous province of Trento, Italy. This spirit is crafted by distilling well-preserved fermented or semi-fermented grape skins, known as pomace, derived from locally grown and vinified gr... Read more

Nosiola is the only remaining native Trentino grape. The variety makes both dry and sweet white wines, and it is the main grape used in the rare Trentino Vino Santo, a wine made from dried grapes (passito) affected by noble rot. Dry white wines made from Nosiola are light-bodied and appr... Read more

Moscato Rosa is a red-skinned Italian grape mostly cultivated in Alto Adige and Trentino. The name rosa (pink) is not a reference to the color of the skins or the wine but to the rose aroma that is typical for these wines. The grape is mainly used to produce sweet wines, especially late-... Read more

This dark red Italian wine is exclusively produced from the local Teroldego grapes which are primarily grown in the Rotaliana plain located in the province of Trento. The wines are praised for their rich, fruity notes of blackberries, raspberries, and blueberries, with the occasional nuances of l... Read more