Birra - Beer - Photo © Marko Luther
 Biroldi con crauti: blood sausages stuffed with
chestnuts, walnuts and pine nuts, flavored with nutmeg, cloves
and cinnamon, served with sauerkraut.
Blau forelle: trout poached in white wine with
vinegar, lemon, bay leaf and clove, served with melted butter.
Carne salata: beef marinated for a month or more in
brine with juniper berries, pepper and herbs, eaten either
sliced raw or cooked in butter and served with beans or polenta
Gemsenfleisch: chamois Tyrolean style with red wine
vinegar, salt pork, herbs and sour cream served over toasted
country bread.
Orzetto or Gerstensuppe: barley soup with onion,
garlic, vegetables and herbs simmered with Speck‹eaten in both
provinces.
Leberknoedelsuppe: dumplings of bread crumbled and
mixed with flour, milk and eggs and flavored with chopped calf's
liver and herbs served in broth.
Minestra di trippa: Trento's tripe soup with onion,
carrot, celery, garlic, potatoes, grated bread and tomato sauce.
Sauresuppe: Tyrolean tripe soup with onion, herbs and
nutmeg soured by white wine vinegar.
Sudtirol Recipes:
Minestra di orzo
Canederli allo speck in brodo
Gnocchi di "molche"
Insalata di cavolo cappuccio con speck
Apfelstrudel - Strudel di mele
Kaiserschmarrn - Omelette spezzaa
Trentino Recipes:
Strangolapreti
Canederli
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