In the restaurants
and hotels of Trentino, in addition to classic Italian and international dishes,
various local specialities are also served. Some of them, although perhaps with
some slight variation, are identical throughout the province, while others are
typical of a certain valley. All the dishes are accompanied by a selection of
top class local wines, as on and around the Adige plain choice grapes are grown
which are made into DOC wines (Teroldego, Marzemino, Casteller, Kalterersee,
Nosiola, etc.) that will satisfy even the most demanding palate.
courses include strangolapreti, small
green gnocchi made from spinach (or nettles), spätzle
(Tyrolean in origin), gnocchi made of flour which are served with melted butter
and speck, canederli (served in a
sauce or in soup), dumplings made from bread, bacon and herbs, and minestra
d’orzo, barley soup made with vegetables.
Polenta, made from
corn meal, is the local dish par
excellence and is served in a variety of ways: with games, sauerkraut,
sausage, smoked bacon, pork chops, smoked loin, melted cheese and, of course,
mushrooms. Potatoes are eaten in the form of torta
di patate, or potato cakes, served with cold sliced meats, pickled
vegetables and cheeses and often found in agriturs
or farmhouse restaurants.
main desserts are apple strudel, fruits of the forest tart and fregoloti
cake made with butter, flour and almonds.