Trentino-Alto Adige

Trentino is located in the northernmost region of Italy, in the heart of the Italian Alps, between Lake Garda and the Dolomites. It consists of two self-governing provinces, Trentino in the south and Südtirol in the north, which borders Austria and Switzerland to the west. The Italians refer to these provinces as Alto Adige. The main languages spoken in Trentino-Alto Adige are Italian and German.

Most of this region consists of mountainous terrain, deep valleys and crystal-clear lakes. Trentino-Alto Adige has 300 lakes. Its largest and most famous is Lake Garda which is surrounded by mountains.

The region of Trentino-Alto Adige has been producing wine for centuries. Their famous wines include Gewurztraminer, Teroldego, and Lagrein.

Capital – Trento

Trento is located in the north of Italy and is surrounded by the Dolomites. It lies along the Adige River, south of Bolzano. Formerly part of Austria and Austria-Hungary, it became part of Italy after World War 1. Due to its location and the Alps, skiing and snowboarding are extremely popular in Trento and surrounding areas. There are 2,030 kilometres of slopes and the ski resorts are served by 660 ski lifts. The inner city has a lot to offer from numerous ancient Roman remains, museums and palazzi. Famous are the castle Castello del Buonconsiglio, the churches Santa Maria Maggiore, San Apollinare or San Lorenzo, Palazzo Pretorio and more.

Foods of Trentino-Alto Adige

Risotto al Teroldego

A risotto made with rice and Toroldego wine, onions, vegetable stock, butter, olive oil, salt, and pepper. It has a bitter aftertaste.

Smacafam

A traditional dish which, when translated, means hunger crusher. It is made with lard, butter, fresh pork sausage, pork broth, buckwheat flour, olive oil, and cheese.

Canederli

Bread dumplings traditionally made with bread, cheese, milk, meat, and herbs.

Cotechino

Pork sausage made from lean and fat pork rinds, cloves, cinnamon, and white wine.

Carne Salada

Beef rump flavoured with salt, pepper, juniper berries, rosemary, crushed garlic, and bay leaves. It rests in steel tubs for two weeks and is then eaten raw or cooked.

Canederli ai Quattro Formaggi

Dumplings made from four local types of cheeses. Boiled in water and served with melted butter.

Fanzelto

A flatbread made with buckwheat, water, and salt. Cooked over lard in an iron skillet.