Trentino-Alto Adige/Südtriol

It seems like a long time since I have posted an article on this page. I have been extremely busy at work with the renovation of our main kitchen and with a wedding that I had catered recently. I am back now, and our next visit is to Trentino-Alto Adige.

Trentino-Alto Adige/Südtriol is an autonomous region of Italy located in the far northern part of Italy. Two self-governing provinces, Trentino and Bolzano (commonly known as Südtriol) make up the region. The region is bordered by Austria to the northeast, Switzerland to the northwest, The Italian regions of Lombardia to the west, and Veneto to the south. The terrain is extremely mountainous covering large parts of the Dolomites and the southern Alps.

The region has two official languages, German and Italian, due to its location and history. There are also a few local dialects spoken in the region. German is the predominant language in the northern province of Südtriol spoken by 62% of the population. Italian is the predominant language in the more southern province of Trentino.

With a past shrouded in poverty, the region has today become one of the wealthiest and most developed, not only in Italy but also in all of Europe. The region is a favorite tourist destination in both winter, for ski enthusiasts and summer for exploring the many lakes the region has to offer, with the largest being Lake Garda. The strength of tourism is an extremely important component in the region’s economy which boasts the highest concentration of hotels and resorts than any other Italian region.

The fertile valleys of the region produce wine, fruit, dairy products, and timber. Due to the many rivers and abundant water sources, the region is also a major exporter of hydroelectric power.

The cuisine of Trentino-Alto Adige draws as heavily on its German heritage as it does on its Italian roots. Over many years the inhabitants of the region have created a blended cuisine of both Italian and German dishes. Sauerkraut and goulash are common on local menus as are pizza and pasta.

Polenta is a staple ingredient in the regional cuisine with the difference being that it may often contain potatoes or buckwheat in addition to the cornmeal. It is often served with wild game or mushrooms and flavored with butter and cheese. Polenta is usually eaten hot either as a soft richly seasoned base for stewed meats or vegetables or allowed to cool and set until firm so that it can be later sliced and fried or grilled. Trisa is another regional use for polenta. Trisa is a hot soup made from cornmeal, wheat flour, butter, and milk.

Pasta is also found in the regional cuisine. Ravioli and tagliatelle can be found in many a Trentino kitchen. Strangolapreti are cheese and spinach flavored potato gnocchi. The name translates to priest strangler in English. They are normally served in a creamy

butter and herb sauce. Bigoi, a long, thick, tube-shaped noodle can be served with a variety of sauces depending on preference. Spätzli are small handmade egg pasta that is often found in Swiss, German, or Austrian cuisine. They have been adopted into the cuisine and are typically served with meat dishes smothered in gravy.

Hearty soups are popular in the chilly climate of northeastern Italy. Trentino Alto Adige recipes for soup include minestra di trippa. The recipe includes tomato sauce, vegetables, and tripe. Bread is used as the thickening agent for this soup. Saursuppe is another type of soup featuring tripe. This soup has its roots firmly planted in German cuisine and is flavored with herbs, onion, nutmeg, and white wine. Another soup that hails from German cuisine is Orzetto which is also known as Gerstensuppe. It is made from barley, vegetables, onion, garlic, and a local smoked pork product called speck.

Dumplings are often used in the regional cuisine. Canederli, one of the most famous, is

a bread dumpling normally served with meat dishes but can also be utilized in soups, and sometimes it is filled with fruit and served as a dessert. Another dumpling made from bread, calves’ liver, and herbs is known as Leberknödelsuppe. It is normally served in a meat broth or stock as a soup.

Speck, the pork product I mentioned earlier reminds me of prosciutto. It is often served as an appetizer accompanied by rye bread or some type of cracker. Sausages are also an important component in the cuisine of Trentino-Alto Adige. There are many varieties of sausages with most being made from pork. The sausages are often accompanied by horseradish, pickles, and sauerkraut. Brioldi are sausages that are made from blood, walnuts, chestnuts, pine nuts that have been seasoned with nutmeg, cinnamon, and clove. These sausages are also served with sauerkraut. I must admit I do not care much for this particular sausage. The texture is a little off-putting for me.

The cuisine of Trentino-Alto Adige utilizes many types of meat. Pork and poultry are raised on local farms. Rabbit, deer, mountain goats, and chamois are hunted and served as game meats in a variety of different ways.

Beef dishes are also popular in the region’s cuisine. The meat is often slowly braised in robust sauces and served over noodles or polenta. Beef goulash or Rindsgulasch is a

prime example of such a dish. Another German import to the regional cuisine is Sauerbraten, a beef roast slowly cooked in onion, vinegar, and white wine.

Fish dishes are less common in the area. One will however find dishes made from salted cod. The freshwater lakes and rivers provide brook trout which is cooked with vinegar, lemon, bay leaf, and clove then served with a generous amount of melted butter on top.

For dessert, apples. Apple strudel is a favorite. Apfelküchel is a delicious cake that is filled with bits of baked apple. During the Christmas Holidays Zleten is served nearly everywhere. The holiday cake varies provincially but common ingredients might include nuts, candied fruits, honey, cinnamon, and some type of liqueur.

After all, this one can see just how heavily influenced the cuisine of Trentino-Alto Adige is by its nearby Germanic sisters. The food is not at all like what we as Americans think of Italian food. I hope I have helped you to understand that Italian food is not all pizza and spaghetti and meatballs. So be a little daring and try some of these dishes in your kitchen. Afterall winter is not that far away.

Thank you so much for joining me!

See you next time around.

Until then, alla prossima!

Buon cibo e buon appetito a tutti!!

Chef John