| | | | | | | | I crossed separated enogastronomici for Region | | | | | | TRENTINO TALL ADIGE | | | | | | | Polenta, speck and apples. With this trinomio big part of the traditional kitchen of this region of frontier can be reassumed, a kitchen without frills, from the strong and genuine tastes. Composed by a mosaic of valleys, crossed by the river Adige and framed from the Dolomites, in this region two kitchens cohabit, that tridentina, that results from a mixture of Venetian habits, lombarde and asburgiche and that bolzanina, purely influenced by German and Slavic elements. This variety of influences he is well however well amalgamate, producing a characteristic and peculiar gastronomy. | | | | | The kitchen tridentina, geographically located in the southern part of the region, it typically introduces elements lombardi on a Venetian base. Constant element of this kitchen is the polenta, variedly prepared and interpreted in the thousand valleys that compose the region: in Val of Not, the polenta is for instance, composed of yellow flour of corn mixing to flour of Saracen wheat while next to the Garda a polenta discovers him with white flour of rumento and potatoes.It doesn't naturally miss the characteristic black polenta to base of Saracen wheat. It is needless to say that I am hundreds the recipes that you/they see | | | | protagonist the polenta, used time in time with game, mushrooms or cheeses. And when they advance some slices they are aromatized with the cinnamon, they are fried in the lard and they use with grated cheese or parmesan cheese. Other strong point of the kitchen tridentina is the fish coming from the innumerable little ponds that open in the valleys. We remember the trotelles to the about thirty, you brown and seasoned with sauce of lemon, mint and uvette and the good eel, roasted or cooked with the wine. All very elaborate preparations not but that you/they can count on the absolute goodness of what you/he/she is fished. Other specialties typically tridentines are the hare, flavored with lard, onion, pinoli, uvette, bark of lemon, cinnamon and butter; the typical probustis, whose name is not anything else other than the italianizzazione of the Teutonic Würstel, frankfurters of pig or steer flavored with garlic and spicy on a fire of birch tree. | | | | Among the typical dishes to also be remembered the cianunceis full ravioli of jam jumped in frying pan with butter and grated bread. Also in the south of the Trentino obviously they begin to make road the tastes of the gastronomic tradition of the north. Here therefore to appear flat of Austrian or German derivation that I/you/they have entered to belong to the local kitchen thanks to a simple variation of name. We speak of the canederlis (knodel), small balls of stale bread mixed with ingredients you launch that vary of zone in the zone but that usually I am composed of speck, cheese, fegatini and a pinch of grass cipollina; of the gnocchettis |  | | | | (nockerln), of which the variation is particularly known to the smoked ricotta; of the sauerkrauts (sauerkraut), tasty and very often served together with the canederlis. The fruit and the sweets occupy an important part of the gastronomic panorama trentino. The fruits of wood are present in great quantity, in the form of sweets or accompanied with the ice cream, but it is the apple the most famous fruit of the region. In Val of Not a lot of varieties are cultivated from there, among which the Golden delicious, sweet, from the yellow color; the Rennet, equally yellow but from the juicy and vinegary pulp; the Stark, redhead; the Granny, green and from the crisp pulp. Excellent to end meal, is used also for seasoning risotti and meats. | | | |  | To remember the famous pancakes of apples, you serve as dessert but also together with flat of pig or roast. Then the Trentino is a real mecca for the suffered from the sweets. The gluttons are able sbizzarrirsi in the choice among the products of the tradition it will mess up Austrian and German. Beginning from the strudel, wrap of pasta skims through with a base stuffing of apples, uvetta, pinoli, bread crumb browned in the butter and perfumed of cinnamon, to continue with the zelten, typical Christmas dessert composed by dates, dry fig trees, grape sultanina, pinoli, walnut-trees, cinnamon, grappa and mixed cognac in pasta of bread of rye. And then still the krapfens meranesi, soft bits to the jam, to the cream or to the seeds of poppy; the cake 'Andrew Hofer' of Wool, three layers of marzipan, chocolate and foam of egg covered of climbed on whipped cream; the original Tirolean cake of plums. Numerous the wines Doc produced in the region. We remember among the red the Merlot and the Cabernet, among the whites the Pinot, the Riesling, the Traminer, the Chardonnay. Good also the sparkling wines. | | | | | | | | | | | | | | | Give I/you/he/she recommend us on the gastronomy, on the wine, on the way to manage our site and ask us information of whatever kind. We would be pleased to organize your trips enogasronomici or to help to find you the particular bottles that you for a long time look for.
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