Like many of Italy’s border regions, Trentino-Alto Adige (also known as Trentino-South Tyrol) hasn’t always been part of Italy. This mountainous region belonged to the Austro-Hungarian Empire for many years, and then Austria, until it became Italian as part of the post-World War One Treaty of Saint Germain. Though technically still part of Italy, Trentino is a self-governing province these days, and it feels equal parts Italian and Germanic.
Trentino’s history explains its cultural dynamism. Residents here frequently speak Italian and German (as well as the local Ladin dialect), and you’ll often find town names, road signs and menus written in both languages. The striking Dolomites (or Pale Mountains as they are also known) make Trentino hugely popular with outdoorsy tourists, who come in the summer to enjoy hikes in the foothills, and in the winter for skiing and alpine sports. As a result, this is a part of Italy that does hospitality extremely well – hotels and restaurants are held to very high standards.
The same goes for the food – Trentino has an exceptional gastronomic reputation, in part because of the high benchmark for quality, but also because this is a region that produces something very unique. If you come here expecting classic Italian fare you may be disappointed, but food tourists with a slightly open mind will be amazed at Trentino’s distinct gastronomy. Italian and Germanic heritage sits side by side on menus – rich stews come with polenta, dumplings and filled pasta are interchangeable in hearty broths, and pasta often comes in the form of spätzle – a fresh egg pasta with medieval German origins.
The alpine plains are home to a unique ecosystem and a wide spectrum of unusual fruits, vegetables, herbs, wild flowers and more. This is all reflected in the region’s cuisine, and nowhere is that more evident than in the hallowed halls of St. Hubertus – Norbert Niederkofler’s celebrated three-Michelin-starred restaurant that sits in the shadow of the Fanes-Sennes-Prags Nature Reserve. Norbert makes full use of the ecosystem around him to create dishes that could not exist anywhere else in the world, proving that Trentino-Alto Adige is one of the brightest jewels in Italy’s gastronomic crown. Read on for a better understanding of the local flavours, ingredients and dishes that make it a must-visit (whether you’re into skiing or not).