Tourism

Trento is one of the main cities of Trentino-Alto Adige, which is a relatively young region. Close to Austria both German and Slavic culture and cooking traditions are married closely to their Italian counterparts. Hearty potatoes, sauerkraut, polenta, smoky mushrooms, ripe apples, plump Canederli dumplings, rich cheeses, cured and smoked sausages, wild foul, speck and freshwater fish are as basic in the region’s cuisine as tomatoes, olives and pastas are in the rest of Italy.
 
Trento and its province are also famous for their prolific milk production.  Asiago, grana Trentino, puzzone di Moena, spressa delle Giudicarie (DOP), tosella and vezzena are just a few of the countless excellent cheeses produced in the province. Of these, asiago is probably the most widely used because of its versatility. It ranges in texture according to the length of aging, from pressato (young and creamy) to d’allevo (aged and crumbly), and can have flavors with notes similar to some parmesan and romano cheeses. To complete our culinary journey through this unique land, we must mention dumplings, apples,and especially pork and beer.

The pre alpine climate of Trentino guarantees the production of famous wines. Notable white wine cultivars include Nosiola, Pino Blanc, Chardonnay the Spumante Talento Trento and the traditional sweet dessert wine Vin Santo. Amongst the premier red wines are full-bodied Marzemino and the fruity Teroldego.