The traditional food of Trentino Alto Adige is based on simple yet tasty dishes, made with the products of local agriculture and farming.
The region’s most celebrated specialty is the Tyrol smoked ham known as Speck. For salami, kaminwurz is very tasty; with typical cheeses represented by grana trentin, toma di montagna and casolet cheeses. Everyone knows polenta, served as a first course and prepared with corn meal or buckwheat, and served with a meat, cheese or mushroom sauce.
Other first courses are barley soup, pasta and beans, mushroom soup and the most popular, brò brusà, a simple yet tasty local soup.
As for main courses, the specialties of the region are: rabbit with grappa, goulash, roe deer with polenta, trout in every possible way, and lucanica, a pork sausage.
The queen of local food is the Val di Non apple, used to prepare the famous strudel and fruit tarts.
Trentino Alto Adige also boasts a remarkable production of prized wines, including Merlot, Cabernet, Pinot, Chardonnay, and the area’s excellent spumante.