Many of the dishes developed in Trentino Alto Adige came from the pheasants that once inhabited it.
With roots stretching far across Europe, many of the dishes that have survived today draw just as heavily from Germanic influence as they do from their local Italian heritage.
This has meant that the region has created a distinctive fusion of dishes from the two cuisines.
Regional Dishes:
- Trisa – A soup made from cornmeal and wheat flour, cooked in butter and milk.
- Strangolapreti – Spinach and cheese potato and flour gnocchi.
- Leberknödelsuppe – A kind of dumpling made from calves liver, herbs and bread.
- Gerstensuppe – Vegetable soup flavoured with onion, garlic and local smoked pork.
- Krapfen – Baked or fried pastries, filled with jam.
Regional Wines:
Alto Adige Casteller
Teroldengo Rotaliano
Valdadige Terradeiforti
Mitterberg
Vallagarina