This is how the cuisine of the two autonomous provinces of Bolzano and Trento presents itself, strongly nourished by Tyrolean tradition and gastronomy, which only towards the south slightly softens, opening up to more Italian influences.
The products of the Dolomite valleys can be found almost everywhere, both in homes and restaurants: speck, barley soups, canederli, small dumplings made of flour, eggs, and spinach called spatzli. The carne salada from Trentino and the savory gulasch of Austro-Hungarian heritage. Game dishes, like saddle of roe deer accompanied by mushrooms and polenta; roast, sliced steak, or venison tartare. From the southern valleys come excellent cheeses, such as Puzzone di Moena, Grana Trentino, and Spressa.
In terms of wines, South Tyrol and Trentino represent a small Eldorado and their weinstrasse, the wine routes, are among the most popular in Europe: whites, reds, and rosés express a unique body and character, resulting not only from the work of man but also from a climatic-territorial mix that characterizes these lands protected by the Dolomites.
Good eating spots include La Siriola in San Cassiano; Ciastel Colz in La Villa and La Stua de Michil in Corvara. All in Val Badia, a valley boasting several starred restaurants. Zur Rose in San Michele Appiano; La Malga Ces in San Martino di Castrozza; Osteria A Le due Spade and Il Ristorante Duomo in Trento.
