Typical Recipes of Trentino Alto Adige

Two cuisines so different and so similar. Different for profound historical reasons, similar for geographical reasons. History divides them but the mountain unites them. The cuisine of Trentino and immediately write polenta. You can find it in the most diverse ways to bring together such alpine uses: with yellow flour, with buckwheat flour and also mixed, and yes, even with potatoes. Polenta to make use of bread; simple, sliced or, more complicated, “pasticciata”, with malga butter, with white wine and raw oil, or with the large cut of local cheeses. The cuisine of Trentino and immediately write mushrooms.

It certainly does not end with polenta and mushrooms; suffice it to mention, dishes of rigid local “invoice” (and therefore inadvisable outside): the fregoloti soup and zanzarelle among the soups; the tagliatelle smalsade among the pasta dishes: the cake and potato tortei, the profezeni, the capuss, the stufà de castrà and the embragade frogs among the middle courses.

The cuisine of South Tyrol or the triumph of soups in broth (and perhaps it would be more correct to call them soups, since, almost always, the mixed black bread (rye and wheat) plays into it. Or at least the denial of dry soups ( the ravioli di Pusteria are an exception.) It does not end with soups in broth: it is enough to mention the gefulltes Gemuse, stuffed vegetables, the Hausplatte, family dishes, in which the housewives wisely add monumental sauces to the liver dumplings ( Leberknodeln) and vegetables (especially potatoes). just mentioned).

As usual, Trentino and Alto Adige have both natural specialties, the mushrooms already mentioned, the small red fruits (blueberries, raspberries, blackberries, etc.) from the woods, the fish from the lake basins, fur and feather hunting, the famous fruits and vegetables, both acquired.

First Courses