Back to the map
Trento
Trentino-Alto Adige
Dolomite peaks on a fork.
German-Italian fusion. Speck, rye, dumplings, smoke.
"Mountain pantry meets Mediterranean technique."
What this region tastes like
A flavor portrait of Trentino-Alto Adige.
Rich70%
Earthy80%
Coastal0%
Herbaceous40%
Spicy20%
Rustic90%
Signature pasta dishes
Born here. Perfected here.
SmokyComfortingAlpine
Canederli
Canederli allo Speck
Bread dumplings with smoked speck in clear beef broth.
Medium 1 h
View recipe 
StuffedAlpineDelicate
Schlutzkrapfen agli Spinaci
Schlutzkrapfen
Half-moon ravioli of spinach and ricotta in brown butter and chives.
Hard 1 h 30
View recipe 
RusticComfortingAlpine
Strangolapreti Trentini
Strangolapreti
Spinach-and-bread dumplings bathed in melted butter and grana.
Medium 1 h
View recipe Signature ingredients
- Speck Alto Adige IGPSmoked, juniper-cured ham.
- Rye breadThe bones of mountain cooking.
Pasta shapes born here
- SchlutzkrapfenHalf-moon ravioli stuffed with spinach and ricotta.
Wine pairings
- GewürztraminerLychee, rose, white pepper.Pairs with: Canederli, smoked dishes.
Chef Rigatoni says
A note from the kitchen
"Toast the bread cubes first — texture is everything."