Summer Enotour

In the valleys of South Tyrol, Spätzle are a must at the table. Though originally from the Swabia region in Germany, these irregular-shaped dumplings spread throughout the surrounding borderlands from the Middle Ages onwards. Depending on the area, Spätzle vary in shape and preparation method: from cheesy baked versions to mountain herb ones, to the sweet German version with apples and cinnamon. In Trentino-Alto Adige, they are often white or green the latter made by adding boiled spinach to the classic dough. Starting with flour, eggs, water, and a pinch of salt, the dough is shaped using a Spätzlehobel, a special grater with large holes that drops the mixture directly into boiling water. Within minutes, the dumplings float to the surface and are ready to be drained. A genuine mountain dish often accompanied by a simple seasoning pan-sautéed with butter and sage. In richer versions, cream and speck are added. Despite its humble origins, this recipe has won over many palates across Austria, Switzerland, and Hungaryso much so that it has earned its own national day. Usually served as a first course, Spätzle can also accompany meat dishes. Their name, meaning "little sparrow" in German, likely refers to their shape and their role as a bread substitute alongside game.

The classic Spätzle pairs wonderfully with the fresh and aromatic Müller Thurgau, created in the 1800s from a cross between Riesling and the French-origin Madeleine Royale. Its fruity profile ranges from green apple and citrus to peach, with a pleasant herbal note, and a light, fresh body making it one of the best mountain white wines for summer. Its qualities enhance the herbal notes of the Spätzle, while its freshness balances the richness of the butter. A pairing to be experienced directly in the cellar don an apron and learn to make this and other traditional recipes in cooking workshops, followed by wine tastings.

Afterward, the wineries of Movimento Turismo del Vino offer bike tours, mountain hikes, visits to eco-museums, and local markets showcasing regional crafts and small-scale products.

Bassa friulana, a land of golden fields and authentic traditions, where farming has shaped the landscape and continues to deliver outstanding products. Here, excellent wines are matched by remarkable cheeses. The undisputed king is Montasio, a semi-hard cow’s milk cheese aged for at least 60 days, and up to over a year for more structured varieties. With its sweet, delicate aroma and firm texture, Montasio is incredibly versatile delicious on a cheese board, but also a star ingredient in one of the region’s most iconic dishes: Toc in Braide.

Simple yet flavorful, Toc in Braide is the quintessential mountain peasant dish soft polenta served with a cheese fondue. Literally meaning “sauce in the farmstead,” it evokes the cultivation of corn, which became widespread here in the 18th century, making polenta a staple food. The fondue is made by melting cheese with milk in a double boiler until creamy, poured over the polenta and topped with morcje a mix of malga butter and corn flour then baked for a crispy crust.

Thanks to its melt-in-the-mouth texture and strong character, Montasio is the cheese of choice for this recipe, used both at home and in gourmet versions. In Movimento Turismo del Vino wineries, you can taste this and other seasonal recipes made with local products. Wineries in Friuli also offer outdoor experiences: hikes, vineyard walks among sculptures and art installations, countryside concerts with local artists, and tastings of malga cheeses and other regional delicacies.

Toc in Braide, a dish that spans from Carnia to Udine, naturally pairs with the region’s flagship wine: Friulano. Formerly known as Tocai, this complex and elegant wine lost its name but not its identity. Its bouquet includes white flowers, aromatic herbs, a hint of citrus, and in more mature versions, a light note of hazelnut. A grape with many personalities, depending on the terroir: in Collio it produces more structured and mineral wines, while in the bassa friulana it expresses freshness that enhances the creaminess of Toc in Braide, creating a harmonious balance that elevates the cheese with every bite.

We’re in the heart of the Venetian lagoon to explore a dish born of the sea: Sarde in Saor, one of the most iconic recipes of the region, dating back to the 1300s when the Republic of Venice was becoming a hub of major trade routes. This dish arose from the ingenuity and needs of fishermen to preserve their catch during long voyages. It blends the lagoon’s signature flavors with sweet-and-sour notes, reflecting Venice’s deep ties with Mediterranean and Eastern cultures.

Traditionally made with onions sautéed in oil and vinegar, Sarde in Saor has evolved into a more refined dish. The saor the aromatic marinade is enriched with raisins and pine nuts, adding sweetness and depth that reflect centuries of cultural influence. The sardines are first fried, then immersed in saor and left to rest so the flavors can meld. Best enjoyed after a few days, thanks to the vinegar's preserving properties, they keep for up to a week in the fridge, growing more flavorful with time.

A simple yet intensely flavored dish, Sarde in Saor respects the fishing season tradition holds it’s made from summer through early autumn, when sardines approach the Venetian shores. Given its bold taste, Sarde in Saor pairs beautifully with two wines from the Venetian hinterland. First, Raboso, native to the banks of the Piave River, known as the “wine of blood” for its vibrant ruby hue. Honest and full of character, it boasts notes of black cherry and spices, firm tannins, and sharp acidity cutting through the sardines' fry while complementing the sweet-sour saor. Equally fitting is Lison, from the Lison-Pramaggiore area, a borderland between the Venetian lagoon and Friuli Venezia Giulia. Made from Friulano, it’s a delicate, floral wine with notes of green apple and almond, and a savory vein that pairs harmoniously with the sardines.

Two alternatives to explore by visiting the Movimento Turismo del Vino wineries in the region, where producers guide visitors through tastings. Between seaside sunset aperitifs, vineyard picnics, and themed dinners, guests can discover winery products and enjoy them at local farmhouses, with garden tours and educational farms for a family-friendly experience.