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Wine | Travel | Italian Food
 Trentino-Südtirol Food
Made in Alto Adige (Südtirol in German),
especially Val Venosta, Speck dell’Alto Adige,
or country bacon, traditionally is smoked over a wood fire and then cured for an
average of 20 to 24 weeks. Genuine speck must have a rind that is well marked,
and should be slightly firm to the touch. Flavored with herbs and spices, its
smoky taste makes it excellent in pasta sauces (tagliatelle, speck and
chanterelle mushrooms, for example) or in dishes with meat or eggs.
And if
there’s no time to cook, pair a generous slice of speck with a few cucumbers, a
spoonful of horseradish sauce, and a glass of Blauburgunder, the pinot noir wine
produced in the Alto Adige region.
Beer in Italy? Alto Adige, with its crystal clear water from the Eastern
Alps, became an ideal area for the production of birra,
which began here as early as the 900s.
Although few of the traditional small
breweries still exist, several large companies, such as Forst, still produce
millions of gallons of beer, in a range of brews, yearly.
Beer is growing in
popularity in Italy, as more and more people are discovering that it can rival a
glass of red wine with pizza or antipasto.
Bolzano
for gourmets
Pinzolo-Val
Rendena Gastronomy
Garda Trentino Enogastronomy
An article on: The Cuisine of Trentino-Alto Adige - a bit of History.
Trentino - Alto Adige typical foods include:
Birra - Beer - Photo (c)
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.
Leberknödelsuppe: dumplings of bread crumbled and
mixed with flour, milk and eggs and flavored with chopped calf¹s
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.
(c) 1997-2008 E. Massetti
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