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.

Local first 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.