The typical cooking tradition is based on simple yet tasty dishes, prepared with the products of local agriculture and farming.
Speck, the Tyrol’smoked ham, is one of the most celebrated specialty; but also kaminwurz is a very tasty cold cut.
The wide array of delicious cheeses deserves to be mentioned too: grana trentin, toma di montagna and casolet cheeses are just some of them.
Polenta, the first dish typical of Northen Italy prepared with maize flour or buckwheat, is served here with meat, cheese or mushroom sauce.
Other first courses are barley soup, canderli (potato or bread balls with soup), pasta and beans, mushroom soup and the most popular, brò brusà, a simple yet tasty local soup.
Talking about main courses, the regional specialties are: rabbit with grappa, goulash, roe deer with polenta, trout in every possible way, and lucanica, a pork sausage.
Desserts like strudel and fruit tarts are usually prepared with the Val di Non apple, pride of this territory.
The Trentino Alto Adige most remarkable wines are Merlot, Cabernet, Pinot, Chardonnay, and the excellent local sparkling wine.