TRENTINO
ALTO ADIGE
TERRITORY
AND HISTORY
The Region of Trentino Alto Adige is set in the Alpine arc and constitutes the Italian access to Central Europe. The regional territory is dominated by the mountain; 75% of the territory extends over 1,000 meters of altitude and is dotted with hundreds of small mountain lakes.
In recent decades we have gone from a predominantly agricultural economy, which maintains its importance in the wine, fruit-growing and animal husbandry sectors, to one based above all on the tertiary sector, in which tourism is a prominent place.
Since the Middle Ages, the history of Trentino has been linked to that of the Tyrol. The valleys around the city of Trento belonged to the episcopal principality of Trento, which for eight centuries enjoyed a special autonomy within the Holy Roman Empire. In the nineteenth century, after the end of the Napoleonic period, Trentino became part of the Austrian county of Tyrol, losing its autonomy. Also for this reason, the nascent irredentist movements had strong support in the population. The great war brought the front to the Dolomites. Bloody battles and the deportation of thousands of Trentino by the Austrians were the consequences. With the Treaty of Versailles, Trentino becomes, together with Alto Adige, part of the kingdom of Italy.
CUISINE
AND TRADITIONS
The Trentino cuisine is influenced, given the numerous centuries of belonging to the Holy Roman Empire, to the County of Tyrol and to the Austro-Hungarian Empire, both from the Central European cuisine and from the particular nature linked to the historical and geographical isolation of the Alpine valleys. A unifying feature is the traditional poverty of typical dishes, and another is the presence of products and raw materials for the kitchen that characterize the territory: potatoes, apples, corn, dairy products, speck, spirits and spirits.
Even today in ancient South Tyrol, ancient customs and traditions are kept alive. Peasant uses, popular or religious, handed down for centuries and different from country to country. The religious processions are also an essential part of the South Tyrolean culture, the wood sculpture, which still today gives employment to many artisans, numerous Easter customs or curious traditions such as the raising and defense of the "Kirchtagmichl", a straw puppet fixed on top to a pole, which you might happen to meet during your holidays in South Tyrol.
In Trentino, we have three indigenous black grape varieties of reference, the Marzemino in the area south of Trento (Isera and Seresi) the Teroldego in the Rotaliana plain north of Trento and the Schiava (in the Schiava grigio, Schiava grossa and Schiava gentile variants) ), higher up on the provincial borders with South Tyrol. In South Tyrol, among the indigenous black-grape varieties we find the Schiava (Vernatsch), but also the Lagrein in Trentino. Among the internationals stands out the Pinot Noir, which found in the area of Egna-Ora one of the territories most suited to it.
TYPICAL DISHES
Canederli
The Canederli, or Knödel called alla trentina, are a typical dish of Tyrolean gastronomy, especially in the cities of Trento and Bolzano. They are a very caloric and nutritious dish especially suitable for autumn and winter. In fact, the dumplings, are nothing more than balls of bread stuffed with speck or cheese cooked in meat broth, which are often compared to gnocchi.
Strangolapreti alla Trentina
It is an ancient tradition, dating back to the time of the Council of Trent. Tasty bread and spinach or chard dumplings that can be prepared in advance and stored in the refrigerator, ideal during the summer season to always have a ready-to-cook dish available. They are usually served with melted butter and cheese and the addition of speck or crispy bacon.
Barley soup
Typical dish with a particular flavor, which with a careful preparation and a slow cooking becomes a real delicacy. Being a barley soup, it is important to cut the vegetables well and not be in a hurry to cook. It represents one of the most appreciated dishes in the winter season.
Spatzle
The Spätzle are irregularly shaped dumplings made from soft wheat flour, eggs and water, originating in southern Germany, very common also in Tyrol, Alsace and Switzerland, Trentino-Alto Adige, despite their homeland par excellence being Swabia and Bavaria . Sometimes (rarely) beer or milk is used instead of water.
Strudel
The strudel (from the German Strudel, "vortex") is a rolled or stuffed pastry that can be sweet or savory, but in its most known version it is sweet based on apples, pine nuts, raisins and cinnamon.
In Italy it is traditionally prepared in Alto Adige, Trentino, Veneto and Friuli Venezia Giulia.
Polenta and capus
For Capus we mean the cabbage, which is cooked together with pork and lucanica (typical Trentino sausage), but also bacon, cotechino and cheese rinds, preferable on the stove, cooking takes place slowly and gradually the cabbage is consumed and takes taste by cooking with the meat.
Zelten
Zelten is a typical Christmas cake from Trentino Alto Adige. Each family jealously preserves its own recipe of this special bread that is prepared during the days of Advent and then eat it during Christmas. The main difference from the Zelten of South Tyrol lies in the consistency: the Zelten trentino looks more like a soft cake.
STARRY
RESTARAUNTS
ST. HUBERTUS
Strada Micurà de Rü 20
San Cassiano (BZ)
+ 39 0471 849500
LA
SIRIOLA
Via Pre De Vi 31
Loc. Armentarola, San Cassiano (BZ)
+ 39 0471 849445
JASMIN
Griesbruck, 4
Klausen, Südtirol
+ 39 0472 847448
GOURMETSTUBE
EINHORN
Mauls 10
Freienfeld bei Sterzing (BZ)
+ 39 0932 248778
TERRA
Prati 21
Sarentino (BZ)
+ 39 0471 623055
TRENKERSTUBE
Vicolo dei Castagni 18
Tirolo (BZ)
+ 39 0473 923693
LOCANDA
MARGON
Via Margone 15
Ravina (TN)
+ 39 0461 349401
LA STUA
DE MICHIL
Str. Col Alt 105
Corvara in Badia (BZ)
+ 39 0471 831000
IN VIAGGIO
CLAUDIO MELIS
Via Piave 15
Bolzano (BZ)
+ 39 0471 168 4878
ZUR ROSE
Via Josef Innerhofer 2
Appiano sulla strada del vino (BZ)
+ 39 0471 662249
KUPPELRAIN
Via Stazione 16
Castelbello-ciardes (BZ)
+ 39 0473 624103
SHONECK
Via Schloss Schöneck 11
Falzes (BZ)
+ 39 0474 565550
ANNA
STUBEN
Via Vidalong 3
Ortisei (BZ)
+ 39 0471 796315
ZUM
LOWEN
39010
Tesimo (BZ)
+ 39 0473 920927
DOLOMIEU
Via Castelletto Inferiore 10
Madonna di Campiglio (TN)
+ 39 0465 443191
ASTRA
Via Principale 26
Collepietra (BZ)
+ 39 0471 376516
SISSI
Via Galileo Galilei 44
Merano (BZ)
+ 39 0473 231062
ALPES
Putzen-Pozza 24
Sarentino (BZ)
+ 39 0471 623048
CULINARIA IM
FERMERKREUZ
Via Aslago 105
Tirolo (BZ)
+ 39 0473 923508
IL GALLO
CEDRONE
Via Cima Tosa 80
Madonna di Campiglio (TN)
+ 39 0465 441013
TILIA
Via Dolomiti 31 B
Dobbiaco (BZ)
....
JOHANNESSTUBE
Via S. Valentino 3
Nova Levante (BZ)
+ 39 0471 613131
ALPENROYAL
GORMET
Str. Meisules 43
Selva di Val Gardena (BZ)
+ 39 0471 795555
EL MOLIN
Piazza Cesare Battisti 11
Cavalese (TN)
+ 39 0462 340074
STUBE
HERMITAGE
Via Castelletto Inferiore 69
Madonna di Campiglio (TN)
+ 39 0465 441558
MALGA
PANNA
Str. de Sort 64
Sorte (TN)
+ 39 0462 573489
'L CHIMPL
Str. de Tamion, 3
Sèn Jan di Fassa (TN)
+ 39 0471 168 4878
