Trentino Alto Adige is a region located in Northern Italy, on the line with Austria and Switzerland. Its inhabitants have had a strong Austrian influence, so much so that they speak fluently both Italian and German. This strong influence naturally manifests itself in the kitchen as well. However, it is necessary to make a clear distinction between the two provinces of Trento and Bolzano, which belong respectively to the areas of Trentino and Alto Adige. The cuisine naturally changes in two provinces, thanks to the different influences that these territories have undergone over the years.
The Trentino cuisine is very rich and substantial, suitable for the harsh winter climate and low temperatures. This type of cuisine is very diverse in food from the land, vegetables and fruit, red meat and freshwater fish.
Among the first courses there are Canederli, which are large dumplings of stale bread, flavored with many aromas, cold cuts and cheeses; they are served with their own cooking sauces, with the classic seasoning butter and sage, or with tomato sauce. A first course similar to the Canederli are the strozzapreti, made with stale bread and flavored with spinach. Even soups are a good alternative and in Trentino they are really prepared for all tastes, from that of barley and vegetables up to that of yellow flour with sauerkraut.
The second courses typical of this area are divided between those of meat and those of fish. Among the meat dishes there are the stew, the Osèi escapades, a sort of saltimbocca prepared with meat, lard and sage, and Carne salada, a salami typically served with a bean salad. As for the fish dishes instead, salmon trout are the master in the whole of Trentino cuisine.
The most famous dessert is the Strudel, made with apple. The main ingredients of Strudel are obviously apples, raisins, nuts and crumbled biscuits. It is usually served accompanied by a sprinkling of powdered sugar, whipped cream or, for the more industrious, a good English cream to be done at the moment.
The other typical sweets of the area are the Strauben, sweet fried made with flour, milk and grappa, the Grostoi, the classic Italian Chiacchere, the Smorrn, a sort of rolled and shredded Crepe, and finally the Vanillekipferl, the Christmas biscuits with vanilla in the shape of a croissant.
The South Tyrolean cuisine, however, refers much more to the cuisine of nearby Austria. Even here among the first courses you can not fail to mention the Canederli, flavored in this case by Speck. Another traditional first course is Spätzle, gnocchetti cooked in boiling salted water, seasoned with butter and cream.
The main courses are mainly represented by different meat dishes. In fact, in addition to finding the classic shoulder of lamb and traditional Wurstel, you can also find mutton, or venison and venison. Even here, of course, the trout is a common fish and is cooked in many different ways, for example with mushrooms, flavored with dill and smoked at the time of cooking, to give it a good taste of rustic and traditional.
On the subject of desserts you can not miss the typical Saracen buckwheat cake, it is prepared with equal parts of buckwheat flour, butter, sugar, grated almonds and the addition of eggs.
Now we bring you the name of 10 Best Restaurants where you can taste these delicious dishes.
Terra Auener Hof “from Sarentino – The chef’s style is linear: simplify, dry, concentrated without resorting to superfluous fats, enhancing the raw materials and refining even the most demanding ones such as, for example, the cauliflower that is presented dehydrated, in cream with balsamic vinegar and marinated with herbs.
St. Hubertus of San Cassiano in Badia – excellence for the territoriality and seasonality of products, combined to recall the tradition.
Jasmin di Chiusa – only two tasting menus, one by the sea and one by surprise, to be indicated at the time of booking.
Trenkerstube of Castel Tirolo – The basics of this cuisine are fresh and natural ingredients, personally selected by Gerhard Wieser. Many of these basic products come from the region.
Mules Gourmetstube Einhorn – dishes with a special touch that combine tradition and modernity, local peculiarities and world inspirations, well-established and always new recipes, to offer an exclusive taste experience
Locanda Margon (Ravine di Trento) – Two paths in taste: the research, with the Ferrari bubbles that become an integral part of the dish, and the territory, with the celebration of Trentino culture.
El Molin (Cavalese) – has been experimenting with unusual raw materials, such as lichens, for over twenty years, or perfects ancient recipes that have lost a bit of enamel. His is a kitchen that smells of smoke, grass from the woods, a hunting lodge.
Malga Panna (Moena) – its cuisine is a completely personal revision of the gastronomic culture of Trentino, of which it recalls the typical products and traditional methods of conservation.
Chimpl (Vigo di Fassa) – Ideas inspired by nature are transformed into a kitchen with an ancient heart but innovative in technique, immediate in enhancing the taste of meat, freshwater fish and many other goodness.
Gallo Cedrone, Madonna di Campiglio – A continuous search for quality raw materials, artisanal products, culinary curiosities from a rugged mountain territory rich in tradition and genuineness.