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The UNESCO Dolomites, alpine lakes and mountain farmsteads, where Italian cooking meets Tyrolean food.
Bread and speck dumplings, in broth or with butter
Bread and spinach dumplings with butter and sage
Small flour dumplings, often with spinach
Potatoes and meat pan-fried with onion
Grated potato fritter with cured meats and cheese
Thin pastry with apples, raisins and cinnamon
Two autonomous provinces, Trento and Bolzano, share the Dolomite peaks, lakes such as Braies and the Trentino end of Garda, valleys of apple orchards and a network of mountain huts and ski slopes famous worldwide. Bilingualism shows in the towns and on the table.
In farmhouses and Stuben people eat canederli dumplings in broth or with butter, smoked speck, polenta with alpine cheeses and Val di Non apple strudel. Trentodoc sparkling wines and South Tyrol whites go with honest mountain dishes.
Soon you'll find local restaurants, trattorias and bars here, with their digital menus. Run a place here? Add your menu for free.
