TRENTINO-ALTO ADIGE COOKING

The cuisine of this region Trentino-Alto Adige consists of simples genuine foods, but rich in taste. The provinces of Trentino and Alto-Adige (South Tyrol) have two different gastronomic traditions: the "tridentina" cooking has Venetian roots, the "altoatesina" has German ones.

ALTO-ADIGE (SOUTH TYROL)
The culinary traditions of the area have remained almost entirely unchanged throughout the centuries by population which jealously defends its German heritage from outside influence. The cuisine of Alto Adige, in fact, uses ingredients, spices and combinations unknown to the other Italian regions but we can also find excellent interpretations of the classic Italian cuisine. Smoked meat reigns in Alto Adige, typical from cold climate. Among the specialities the most famous is the local "speck" smoked ham. Among the main ingredients, the many species of herbs used a lot in cooking.

First courses: the well-known "canederli" (dumplings - large balls made with stale bread, four, milk and eggs with bacon, salami, speck, ricotta, spinach or cheese). They are served as a soup or boiled and then served with goulash. They can be also be prepared with dried prunes. Then the "strangolapreti" (priest strangler - gnocchi of spinach, flour, eggs and cheese) and the most conventional "ravioli" and "tagliatelle". Soups are made of tripe, pork, various vegetables, potatoes and turnips: for example the "mus" is made of cornmeal and wheat flour with milk and butter; "knoedel" often contain bits of liver or speck and may be served in broth or dry.

Main courses: omelettes, "carne salata" (salt-cured beef), game, blood sausages called "biroldi", sausages called "Hauswurst" which are served with sauerkraut, pickles and horseradish. Then "groestl" (potato and meat pie). Beef dishes such as "Rindsgulasch" and "Sauerbraten" (pot roast with onion, wine and vinegar) are often accompanied with noodles called "Spaetzli". "Polenta" is often present to accompany for example sausages and mushrooms.

Cheeses: "Graukaese" (grainy and sharp), "Pusteria" and "Pustertaler" (soft and mild) and goats'milk "Ziegenkaese".

Desserts: the most famous is surely "Strudel" made of apples as the fritters called "Apfelkuechel". Then "Krapfen" (baked or fried pastries with jam), "Zelten" (a rye flour Christmas cake with candied, fruit, nuts, honey, liqueur and cinnamon); sweet omelettes filled with jam or apples but the most characteristics are those filled with raisins, pine kernels and icing sugar. " Strudel" can be also filled with cherries, apricots, pears or grapes. Directly from the Austrian tradition the "Sacher Torte".