Located at the northern end of Italy, on the border with Austria and Switzerland, Trentino Alto Adige is, among the Italian regions, the best known for the beauty of its mountains.

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This scenery encompasses an extraordinary variety of landscapes: majestic peaks, woods, wide valleys, streams, lakes, an enchanting play of lights between the spires of the Dolomites, the characteristic villages with soaring bell towers and the thousand shades of authentic nature and unspoiled.
Trentino cuisine represents the ideal meeting of two territories – Trentino and Alto Adige – with a rich and varied history. This region is very interesting from a foodie point of view as you can find dozens of cheeses, cured meats, huge production of fruit and vegetables, so many different (and delicious) dishes and recipes reworked using local raw materials.

The most famous recipe of Trentino Alto Adige is perhaps the canederli one, a typical preparation of both Trentino and South Tyrol, either cooked in broth or served as a first course, with different sauces. You can’t miss, of course, to taste the speck, a traditional cured meat made in this region since centuries, perfect on its own or to complete your recipes with a touch of smoky flavour.

Let’s get to know this region better with these three easy recipes to try in the comfort of your own home (without the hassle of travelling).


For 8 involtini:

-24 asparagus

-8 slices of speck

-grated Parmesan cheese to taste

-oil and salt to taste


Carefully wash and dry the asparagus. Eliminate the woody part at the bottom by naturally bend them with your hands, the point where they break is the edible part (at the top).

Blanch the asparagus for 5 minutes in boiling salted water.

Prepare a baking sheet lined with parchment paper or a baking dish. Form bunches of 3 asparagus (it depends on the thickness and size) and wrap them with a slice of speck. Arrange the rolls in the pan.

Drizzle them with oil and sprinkle some grated Parmesan on top or Parmesan flakes.
Bake in a hot oven at 180 ° C for about 10/15 minutes and serve them immediately.



-200 g of stale white bread

-100 g of speck in a single slice

-50 g of onion

-2 eggs

-20 g of butter

-20 g of flour

-1 dl of milk

-1 tablespoon of chopped parsley

-beef soup


salt and pepper to taste


Cut the bread into small cubes. Chop the onion finely and sauté it in a pan with the butter and bring to room temperature.

Cut the speck into cubes and mix it with the flour. Keep aside.

In a bowl, combine all the ingredients, season with salt and pepper and mix everything well. Let the mixture rest for at least 30 minutes.

With your hands moistened with water, form the bacon dumplings, which must be the size of a tangerine and must have a smooth surface, without cracks. Put them on a plate with a little flour (in this way they will keep their shape) and cook them in a low and wide saucepan with boiling salted water for 10-12 minutes.

Drain them with a slotted spoon and serve the bacon dumplings on serving plates accompanying them with the hot broth and completing with chopped chives.



-300 g of flour 00

-120 ml of warm water

-1 egg at room temperature

-1 teaspoon of white vinegar

-1 tablespoon of seed oil



-1 kg of apples

-50 g of sugar

-50 g of breadcrumbs

-60 g of raisins

-60 g of pine nuts

-1 dl of rum

-1 yolk

-1 lemon

-cinnamon powder

-powdered sugar

-1 tablespoon of milk

-1 knob of butter


In a bowl mix the flour with the warm water, the egg, the oil, the salt and the white wine vinegar. You can perform this operation by kneading by hand or with the planetary mixer, by mounting the whisk k until amalgamated and ending the operation with the hook.

In both cases, you will need to obtain a very smooth and non-sticky dough. Form the rolled dough into a ball, brush it with a little seed oil and let it rest at room temperature for 30 minutes in a bowl, covering it with a kitchen cloth.

Prepare the filling: peel the apples, cut them into slices, sprinkle them with sugar, cinnamon to taste and add the raisins, first softened in rum, and then squeezed. Add the breadcrumbs that you have browned in a non-stick pan with a knob of butter. Complete with the grated lemon peel and pine nuts. Stir to mix.

Roll out the dough to 1 centimetre without using other flour and place it on a kitchen towel.

With your fingertips thin it, pulling it outwards and being careful not to break it. You will have to obtain a very thin sheet (you must see the cloth below). Place the filling on top, placing it in the centre.

Cover the filling with the two edges of the dough, pressing lightly to seal. Close the two ends upwards to prevent the filling from coming out. Line a pan with a sheet of parchment paper and, very gently, lay the strudel on it, giving it a regular shape with your hands.

Brush the apple strudel with the beaten egg yolk together with the milk and bake in a preheated oven at 180 degrees for about 40 minutes. Remove, let cool and sprinkle with icing sugar.

Serve it in slices, even better warm, accompanying it with cinnamon double cream or unsweetened whipped cream.

Buon appetito!

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