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Trentino-Alto Adige

Trentino-Alto Adige

Amongst the jagged peaks of the Dolomites, Trentino-Alto Adige (or Trentino-South Tyrol) offers a unique blend of Germanic and Italian flavours set against a backdrop of awe-inspiring beauty.

You just have to look at the many names of this northern mountainous part of Italy to understand its border-crossing culture. Some call it Trentino-Alto Adige; others Trentino-South Tyrol, Trentino-Südtirol or Trentin-Südtirol. Bordering Austria and Switzerland to the north and the Italian regions of Veneto and Lombardy to the south, it's where Germanic and Italian cultures merge to create something very special.

The region itself is small and mostly covered by the beautiful Dolomite mountains, but it is classed as among one of the wealthiest areas in the European Union. Not bad for a place that was historically very poor, cut off from the rest of Italy and relied almost entirely on local produce due to poor transport links.

Today, Trentino-Alto Adige is famous for two things: skiing and food. We are – obviously – more interested in the latter, and there's a huge amount of food to experience in the area. From the region's many Michelin-starred restaurants to the more humble, traditional and rustic dishes from years gone by, take a look below to learn everything you need about Trentino-Alto Adige's food scene.

Trentino-Alto Adige: a beginner's guide

Not sure where to start when it comes to Trentino-Alto Adige's local cuisine? Check out our complete foodie guide for a grounding in the local ingredients and dishes.

Ladin flavour

The Hugo

Step aside, Aperol Spritz – a cool refreshing Hugo is the way to relax in Trentino-Alto Adige. Flavoured with mint and elderflower, it's a joy to sip. Get the recipe and mix up a few at home.

The food and drink of South Tyrol

Dumpling decadence

Asparagus with boznersauce

One of the most obvious examples of how Trentino-Alto Adige's cuisine combines Germanic and Italian influences, this simple dish of asparagus spears smothered in a rich egg sauce is always a crowdpleaser.

On tour in South Tyrol

The chefs of Trentino-Alto Adige

Norbert Niederkofler

Heinrich Schneider