Regional specialties

Trentino-Alto Adige/Südtirol, with love.

Bread-and-speck dumplings and apple strudel offer two tastes of South Tyrolean cooking in Trentino-Alto Adige/Südtirol. Our strudel uses a shortcrust pastry; the recipe explains that choice.

See all Trentino-Alto Adige/Südtirol specialties ↓2 specialties to explore

Our Top Picks

What should I try here?

A few editorial favorites to begin with.

Round bread dumplings flecked with speck and parsley in clear beef broth with chopped chives

Primi

Canederli allo Speck

For bread dumplings with smoky speck, served in warm broth.

Two slices of golden shortcrust apple strudel showing apples, raisins and pine nuts under a light powdered-sugar dusting

Dolci

Strudel di Mele

For apple, raisins and pine nuts inside a tender shortcrust pastry.

From the first bite to the last

A little taste of Trentino-Alto Adige/Südtirol.

Find your bearings ↓

Antipasti: starters · Primi: pasta, rice & soups · Secondi: mains · Contorni: sides · Street food: breads & snacks · Dolci: desserts

Primi

Canederli allo Speck

Bread dumplings dotted with speck and herbs simmer gently, then arrive in clear beef broth with a finish of chopped chives.

Dolci

Strudel di Mele

Apples, raisins and pine nuts fill a golden pastry loaf, sliced warm and finished with a light dusting of powdered sugar.

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