Regional Italian Home Cooking:
to the Council of Trent in 1550 Trentino-Alto Adige/Südtirol was known
for the simplicity of its cuisine. When the prelates of the Church came
they brought the art of fine cooking to the region. Fresh water fish is a
specialty of this region. In later years the cuisine of the Republic of
Venice and the Habsburg Empire were adopted. In the Alto Adige Alpine
traditions are embraced which includes Slav, Austrian, and Hungarian
cuisines. Goulash can again be found here as a regular Sunday dish.
Potatoes, dumplings and homemade sauerkraut called crauti. Lard is
a popular ingredient in this region. The national pasta, tomatoes and
olive oil are used in this region as well.
List of dishes unique to Trentino-Alto Adige/Südtirol
Trentino-Alto Adige cuisine