This is how the cuisine of the two autonomous provinces of Bolzano and Trento presents itself, strongly influenced by Tyrolean tradition and gastronomy, which only towards the south soften a little, opening up to more Italian influences.
The products of the Dolomite valleys are found almost everywhere, both in homes and in restaurants: speck, barley soups, canederli, small dumplings made from flour, eggs, and spinach called spatzli. The carne salada from Trentino and the savory gulasch of Austro-Hungarian reminiscence. Game dishes, such as roe deer saddle accompanied by mushrooms and polenta; roast, sliced or tartare of venison. From the southernmost valleys come excellent cheeses, such as Puzzone di Moena, Grana Trentino and Spressa.
When it comes to wines, Alto Adige 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 particular body and character, not only the result of man’s hand but also of a climatic-territorial mix that characterizes these lands protected by the Dolomites.
Good dining addresses are 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.
