Also known as knödel, these are traditional bread dumplings made from stale bread, milk, eggs, and sometimes speck (smoked ham), cheese, or spinach. They are served in broth or with butter and sage. ¹⁾

A staple of the region, speck is a cured and smoked ham. It has a milder flavor than prosciutto and is often served on its own, with rye bread, or in canederli. It’s also used in many traditional soups and pastas. ²⁾

A specialty of the region, polenta is made with a distinctive red cornmeal from Storo in Trentino. It’s often served as a side dish with stews, mushrooms, or cheese, and it’s an essential part of mountain cuisine. ³⁾

Spätzle are small, soft egg noodles or dumplings from the South Tyrolean part of the region. They are often flavored with spinach (creating green spätzle) and served with a sauce of cream and speck or cheese. ⁴⁾

These are soft, gnocchi-like dumplings made from stale bread, spinach, eggs, and Parmesan. The name means “priest chokers,” referencing their density, and they are usually served with butter and sage. ⁵⁾

A traditional fried pastry filled with a variety of ingredients, such as sauerkraut, spinach, or ricotta and potatoes. They are particularly popular during festivals and special occasions in South Tyrol. ⁶⁾

A traditional Christmas cake made with dried fruits, nuts, and honey. The recipe varies between families, and it's usually served during the holidays, symbolizing the local Alpine spirit. ⁷⁾

Half-moon-shaped ravioli filled with a mixture of spinach and ricotta or potatoes. They are served with melted butter and Parmesan, reflecting the Austro-Hungarian influence on the region. ⁸⁾

A hearty stew of beef or venison, cooked with onions, paprika, and wine. This dish has a strong Hungarian influence and is perfect for cold winter days in the mountains. ⁹⁾

A traditional dish from Trentino, made from salted and cured beef. It is typically served thinly sliced, raw like carpaccio, or grilled with beans and potatoes. It has a slightly salty, rich flavor. ¹⁰⁾

A lesser-known dumpling from Val Badia in South Tyrol, filled with a mixture of ricotta, spinach, or beetroot. The dumplings are served in butter with sage or in a simple broth. ¹¹⁾

A famous cheese from Trentino with a strong aroma and a bold, sharp flavor. It's used in many regional dishes like polenta con formaggio or melted on top of potatoes and bread. ¹²⁾

A risotto made with Teroldego, a red wine from the Piana Rotaliana area in Trentino. The rich flavor of the wine gives the risotto a unique, slightly fruity taste and a deep color. ¹³⁾

A typical South Tyrolean dish of fried potatoes, onions, and speck or leftover meat. It’s a hearty, rustic meal, often served with a fried egg on top, making it a perfect comfort food. ¹⁴⁾

A famous apple strudel made with thin pastry, apples, raisins, sugar, and cinnamon. Though often associated with Austria, it’s also a beloved dessert in South Tyrol, reflecting the region's mixed culinary heritage. ¹⁵⁾