Here’s the article we’ve been waiting for: what to eat in Trentino-Alto Adige! As you well know, our hiking suggestions are always full of tips on where to stop for a bite to eat, and we never forget to snap a few photos of the most appetizing dishes. Also because—let’s face it—when something’s really worth it, sharing it with you is a real pleasure!
And so, after lots of wandering and tasting, we decided to put together a guide for you featuring the must-try dishes in Trentino-Alto Adige: a simple cuisine based on “humble” ingredients, yet rich in flavor and substance. It’s exactly what you need to fuel a great hike in nature. From now on, ordering from the menu will be a breeze for everyone.
Canederli
But are canederli from Trentino or South Tyrol? The correct answer is both, even though there are some differences. In Trentino, canederli are usually large balls made of stale bread with cubes of speck or other cured meats—and sometimes cheese—and are mostly eaten in broth. In the valleys of South Tyrol, in addition to various versions (with speck, cheese, red turnips, or chanterelles), you can also find pressknödel, which are elongated and flattened. In South Tyrol, they’re usually served with a cabbage salad. Alternatively, they’re served alongside goulash. Be sure to try the graukäse dumplings—made with gray cheese—a traditional peasant dish once eaten by shepherds.
Strudel
Strudel is one of those desserts that everyone knows. Not everyone knows, however, that real strudel isn’t made with puff pastry! In Trentino, the classic strudel recipe calls for “pasta matta”, a type of egg-free shortcrust pastry that’s rolled out very thin. The filling is made of apples (Renette or Golden Delicious), with the addition of cinnamon and pine nuts. In South Tyrol, it’s sometimes made with thicker dough. Variations include yeast-risen strudel filled with poppy seeds or ricotta strudel.
What to Eat in Trentino
“Strangolapreti” from the Trentino region
The “strangolapreti” from Trentino have nothing to do with the “strozzapreti” found in other parts of Italy. They are, in fact, delicious gnocchi made from bread (traditionally made with “stale” bread) and spinach, served mainly with simple melted butter, sage, and cheese. They are soft and have a delicate flavor, making them perfect even for children.
Potato Cakes and Potato Pies
These “potato fritters” originate from the Val di Non. To make them, grate white-fleshed potatoes using a coarse grater, add salt and a very small amount of flour, and shape the mixture into flat patties, which are then fried in oil. In the “torta” version, the mixture is instead pressed into a baking pan and baked in the oven. They’re served with cured meats (such as mortandela nonese) and cheeses, and make the perfect hearty appetizer!
Carne salada
Don’t let the name fool you! This beef isn’t overly salty; it’s simply preserved in brine (back in the day, there were no refrigerators!), flavored with a blend of herbs such as bay leaves, juniper berries, garlic, and rosemary. It can be eaten raw, sliced very thinly like carpaccio, or quickly seared on the grill in slightly thicker slices, typically served with borlotti beans. It’s a traditional product (protected by the De.Co. designation) from the Upper Garda region: don’t miss it if you’re in the area! To learn more, read: Carne Salada: A Traditional Delight from Garda Trentino
Salmon trout
That’s right—people eat fish in Trentino, too! Trentino is a land of lakes, streams, and creeks. One of the most popular freshwater fish (even among kids) is the salmon trout. It’s usually grilled, with a squeeze of lemon and a side of potatoes: delicious and healthy, and there are even several spots where you can catch it yourself. Discover them here: Sport fishing: what a passion!
Polenta
It’s hard to recommend just one type of polenta when there are so many! It’s certainly a very versatile dish that pairs well with a variety of foods: from the classic stew (including game) to grilled cheeses, sauerkraut (thinly sliced and fermented cabbage, then cooked with luganega sausage), delicious wild mushrooms, and even the flavorful sarde en saor from Lake Garda. Which ones should you try? The Storo polenta, polenta concia with luganega and cheese, and potato polenta. And if you’re looking for a real “grandma’s recipe,” there’s also polenta e peverada, a thick sauce made with breadcrumbs, pieces of luganega, and pepper! Have you ever tried it?
Desserts from Trentino
Strudel aside, what other desserts should you try in Trentino? The Mochena braid , for example: a fluffy brioche braid filled with pastry cream and wild berry jam. Or the zelten, a traditional Christmas dessert made with dried fruit but with a fairly soft dough, or even the sbrisolona cake or the classic apple cake (which grow in abundance here).
What to Eat in South Tyrol
Spätzle
Kids go crazy for them! They’re small, elongated gnocchi. They’re made from a soft dough of spinach (in the “green” version) and eggs, which is “scraped” directly into boiling water and sets as it cooks. The traditional recipe calls for serving them with cream and speck.
Schlutzkrapfen
These half-moon ravioli are a dish that originated in the Puster Valley. However, there are several versions, depending on where you eat them. Rye flour is typically used for the dough, while in the Badia Valley we’ve also eaten them made with a potato-based dough. Schlutzkrapfen are usually filled with ricotta and spinach, but in Ladin tradition there are also sweeter fillings, such as pumpkin, potatoes, or even figs. They are served with melted butter and plenty of Parmesan cheese.
Barley Soup
This soup is always on the menu at mountain huts, and it’s the classic dish that warms the heart—and not just on cold or windy days! It’s the quintessential simple dish of yesteryear, but it’s definitely tasty and full of flavor!
Potato Grostl
This dish originated as a way to use up leftovers from Sunday lunch, which was often the only meal when people allowed themselves the luxury of eating meat. It’s a roast with potatoes, meat, speck, and onion, often served directly in the pan and accompanied by a fried egg. An alternative to the classic dish of egg, speck, and potatoes that takes us on a journey to discover the ancient peasant traditions of the South Tyrolean mountains.
Wienerschnitzel with Roasted Potatoes
That’s right—what would South Tyrol be without its crispy cutlets? The veal is cut fairly thin, pounded, and fried in clarified butter to form a nice crispy crust. They’re usually served with a side of French fries or roasted potatoes. Tradition dictates that this dish be served with cranberry jam. Not convinced by this pairing? Give it a try and let us know what you think!
South Tyrolean Desserts
We could write a whole book about it, but we’ll just mention a few.
- Strauben: fritters shaped like little snakes, made by drizzling the batter into hot oil to form a spiral. They are served hot with powdered sugar or cranberry jam.
- Kaiserschmarren: a very fluffy sweet omelet made with fresh eggs, milk, sugar, and raisins. The omelet is cooked in a pan with butter and then “broken up” with a fork. It is served with cranberry jam or apple compote.
- Apricot Dumplings: sweet dumplings filled with apricots, served warm. They can be prepared in many different ways: with fresh cheese, with potatoes… Finally, let’s mention the buckwheat cake: you can find it almost everywhere. It’s a moist cake, not too dry, filled with jam—usually cranberry jam.
If we’ve made your mouth water—now that you know what to eat in Trentino-Alto Adige and the photos of the dishes we post hold no more secrets—all you have to do is reserve a table! And don’t forget to let us know which ones are your favorites!