Top 19 Traditional Foods
in Trentino

Monograno Felicetti is the premium pasta line from Felicetti, an Italian pasta manufacturer founded in 1908 in Trentino - South Tyrol. This exclusive collection is made from single-origin organic grains, carefully selected for their unique flavors and nutritional qualities. Produced using pure Dolomite mountain water and bronze die extrusion, Monograno Felicetti pasta has a rough texture that enhances sauce absorption. It is slowly dried at low temperatures, preserving the natural aroma and integrity of the grains. Known for its superior quality, this pasta is favored by top chefs and gourmet restaurants worldwide. Monograno Felicetti represents a perfect balance of tradition, sustainability, and culinary excellence, offering a refined pasta experience for true food enthusiasts.Expand

Ferrari Trento is a prestigious Italian sparkling wine house synonymous with exceptional quality and tradition in the production of sparkling wines. Founded in 1902, Ferrari is recognized as one of the leaders in producing Trento DOC (Denominazione di Origine Controllata) wines, which are crafted using the traditional method, also known as the Champagne method. Throughout over a century, Ferrari has remained committed to high standards and innovation, creating sparkling wines that reflect the richness of the Italian terroir. Ferrari Trento is particularly known for its use of Chardonnay, which, combined with meticulous vineyard practices and winemaking techniques, produces wines with rich, elegant, and fruity aromas. Among the most renowned products of the house is the Ferrari Perlé, a sparkling wine resulting from exceptional grape selection and careful production, as well as the Ferrari Rosé, which offers a refined balance between freshness and complexity. Ferrari is also celebrated for wines that consistently win numerous awards worldwide and is a symbol of luxury at prestigious events and special occasions. With a dedication to tradition, a passion for viticulture, and a continuous pursuit of innovation, Ferrari Trento has become synonymous with Italian luxury and quality in the world of sparkling wines.Expand

Frantoio di Riva is an olive oil producer based in Riva del Garda, located in the Trentino region of northern Italy. The company specializes in creating high-quality extra virgin olive oil from locally harvested olives. Their products are known for their distinct flavor, which is attributed to the unique climate and soil conditions of the area. Frantoio di Riva also emphasizes sustainable farming practices in their production process.Expand

Tenuta San Leonardo is a historic estate and Italian wine producer located in the Lagarina Valley in Trentino. Their flagship wine, San Leonardo, is a Bordeaux-style red wine, described by journalist Jancis Robinson as "arguably the most successful Bordeaux blend in northern Italy." San Leonardo is the estate's flagship wine, deeply rooted in its centuries-old history. It is a classic Bordeaux blend with aristocratic elegance and exceptional longevity.Expand

Agritur El Mas, located in Moena, is a family-run business specializing in local cheese production. They produce a variety of traditional cheeses using milk from their own cattle, following age-old recipes and methods. Agritur El Mas also offers tasting tours where visitors can experience the cheese-making process and sample different cheeses.Expand

Azienda Agricola Foradori is a family-owned winery located in Mezzolombardo, in the Trentino region of Italy. Established in 1901, the winery is currently managed by the fourth generation of winemakers. Elisabetta Foradori and Rainer Zierock made significant contributions to preserving and regenerating the Teroldego grape variety through the cultivation of its original genetic strains. Today, their children, Emilio, Theo, and Myrtha Zierock, continue this tradition. Azienda Agricola Foradori is dedicated to preserving local grape varieties and biodiversity, combining traditional methods with innovative approaches in viticulture and winemaking.Expand

Canederli are Italian bread dumplings that can only be found in the north-east of the country (Trentino-Alto-Adige, Friuli, and parts of Veneto) and are a slightly different variety of Tyrolean knödel. The dumplings are a part of cucina povera due to the fact that they're made with very simple and inexpensive ingredients such as stale bread, flour, milk, and eggs. The name canederli is derived from the Austrian and German knödel, which means dumpling. The most typical way of serving canederli is in a rich broth or in a dry version with melted butter and grated cheese. There are different versions of canederli enriched with speck (canederli con speck), cheese (canederli con formaggio), spinach (canederli di spinaci), and mushrooms (canederli ai funghi). Expand

Carne salada is a typical Trentino meat product that can be traced back to the 16th century. It is made by flavoring beef rump with salt, pepper, juniper berries, rosemary, crushed garlic, and bay leaves. After at least two weeks of turning and kneading the meat, which traditionally rests in steel tubs, it is ready to be consumed, either raw or cooked. If served raw, carne salada is cut in thin slices, drizzled with extra virgin olive oil, and paired with lemon slices, chopped capers, or rocket and parmesan cheese. If cooked, the slices should be cut a bit thicker, then fried for a minute and served with boiled beans. Carne salada is delicious either way, and it is traditionally served as an appetizer.Expand

Another typical northern Italian delicacy produced throughout the Alpine valleys of Fassa and Fiemme, Puzzone di Moena, also known as Spretz Tzaorì, is a semi-cooked and semi-hard washed rind cheese made from raw cow's milk. It is available either as Stagionato (matured) or Puzzone di Malga, a much sought-after variety made exclusively with milk from summer pastures. Puzzone di Moena is characterized by an intense aroma called puzza (lit. stink), and has a strong yet pleasantly salty flavor with a slightly bitter aftertaste. It is typically served with polenta or potato purée, but it is also excellent for preparing various risotto or gnocchi dishes, although true food enthusiasts often choose to enjoy it on its own or with honey.Expand

Cotechino is a traditional pork sausage and a specialty of Emilia-Romagna, although there are variations in Lombardy, Molise, Trentino, and Friuli-Venezia Giulia. The sausage is usually made from lean and fat (pork rinds) pork, cloves, cinnamon, and white wine. It's available fresh and part-cured (pre-cooked in this case) – the fresh variety should be simmered over low heat for a few hours, while the part-cured variety is usually made for export and it's cooked in about half an hour. Cotechino is typically served with lentils, beans, mostarda di frutta (preserved fruits in mustard syrup), or mashed potatoes on the side. While the sausage is slowly cooking, the fat becomes jellied and oozes out once the sausage is cut, and that's the reason why it's often served with lentils, beans, or potatoes – they will soak up the fat.Expand

Smacafam is an old, traditional Italian dish hailing from Trentino. Translated from local dialect, it means scaccia fame, meaning hunger crusher, referring to the ability of this dish to nourish the body and bust the appetites. This casserole is made with lardo, butter, fresh pork sausages called lucanica, pork broth, buckwheat flour, olive oil, and grated cheese. The sausages are thinly sliced, then combined with lardo, butter, flour, and broth. The combination is topped with grated cheese and the remaining butter before it's baked until a brown crust forms on the top and bottom. Serve the dish hot, ideally with a fresh salad on the side.Expand

Risotto al Teroldego is a traditional dish originating from Trento. The risotto is usually made with a combination of rice (carnaroli or vialone nano), the full-bodied Teroldego wine with fruity notes, onions, vegetable stock, extra-virgin olive oil, butter, salt, and black pepper. Once prepared, the risotto is seasoned with salt and pepper and a bit of butter is mixed into the dish. If desired, chopped fresh parsley and grated Parmigiano-Reggiano can be added for extra flavor. The risotto should have an intense flavor and a slightly bitter aftertaste. It's usually made during autumn and winter.Expand

Vezzena is a traditional cheese hailing from Trento, where it's been produced in the alpine farms of Lavarone, Vezzena, and Folgaria since the early 1900s. The cheese is made from June to September from partially skimmed raw cow's milk and it's usually left to mature from 12 to 24 months. There are a few versions of the cheese – fresh, medium-aged, aged, and extra-aged (more than 24 months). The texture is semi-hard, creamy, open, and buttery, while the grainy texture can be found in aged versions. The flavor is pleasantly bitter, herbaceous, piquant, intense, and earthy. It's recommended to use it as a table cheese or grate it over traditional dishes such as canederli.Expand

Tosella is an Italian fresh cheese hailing from Valle di Primiero in Trentino. The cheese is made from raw cow's milk that's whole or partially skimmed, on the same day of the milking, so it should be eaten as soon as possible. Originally, it was eaten by the mountain herdsmen. The texture is soft and creamy, and the flavors are mild, milky, and slightly grassy. Tosella is often cut into slices, then browned in butter and served with local sausages and polenta on the side. It's recommended to pair it with a bottle of Prosecco.Expand

Trentingrana is an Italian Grana cheese hailing from Trento. The cheese is made from raw cow's milk and it ages for 22 months. The rind is thick and dark yellow in color, imprinted with the word Trentino on each wheel. The texture is hard, grainy, and compact, while the flavors are sweet, rich, and full. The aftertaste is floral and delicate, with herbaceous and grassy hints. The cheese has been produced since 1926. It's recommended to eat it as it is or grate it over pasta. Trentingrana can also be used in salads and served with fresh fruit. Pair it with sparkling white wines or full-bodied red wines.Expand

Mortandela is a traditional cured meat product originating from the Trentino and val di Non area. This smoked pork product was usually made from shoulder, jowls and leg, belly, and sometimes heart, lungs, tongue, and liver, but nowadays it's often made using pork cuts such as shoulder, belly, neck, and leg trimmings. The mixture is shaped into flattened meatballs, flavored with spices such as pepper, garlic, cinnamon, and coriander, wrapped in caul fat, and left to dry on wooden boards that have been sprinkled with buckwheat or cornflour. It is then smoked over juniper berries and beech wood and shortly aged, usually between a week and one or two months. Mortandela can be cooked or eaten as it is. If cooked, it's traditionally served with polenta, boiled dandelion greens, sauerkraut, or potatoes. When eaten raw, it's often served as a part of mixed platters with speck, sausages, pickles, and local cheeses such as Puzzone di Moena. The term mortandela is derived from mortatium or mortaio, meaning mortar, and it was used in the past to grind the mixture. It's recommended to pair aged mortandela with a glass of Teroldego.Expand