Trentino Alto-Adige
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Located at the northern end of Italy, on the border with Austria and Switzerland, Trentino Alto Adige is, among the Italian regions, the one best known for the beauty of its mountains.

Its territory extends from the Adamello-Brenta group and from the Ortles and Cevedale peaks to the most evocative hills of Europe: the Dolomites of Val di Fassa, Brenta, Val Gardena, Val di Fiemme.

This scenario encompasses an extraordinary variety of landscapes: majestic peaks, woods, wide valleys, waterways, lakes, an enchanting play of light between the spiers of the Dolomites, the characteristic villages with soaring bell towers and the thousand shades of an authentic nature and untouched.

A vast ski area with hundreds of kilometers of slopes sets the region at the forefront of winter tourism: Madonna di Campiglio, Canazei, Moena, San Martino di Castrozza are some of the most popular destinations, very popular both in winter and summer for a holiday full of nature, sport and fun.Characteristic is the view of Lake Garda which narrows in the Trentino area and appears as a fjord closed between the mountains.

A fascinating land of passage and a meeting point between the Latin and the Nordic worlds, Trentino Alto Adige also preserves a remarkable cultural heritage: prehistoric evidences, enchanting castles, sanctuaries and cities of historical and artistic importance.


Tasting


The traditional cuisine of Trentino Alto Adige is based on simple dishes, but rich in taste, made with the products of agriculture and local breeding.

The best known regional specialty is speck; the kaminwurz, a cured and smoked sausage made from pork or venison, is appetizing; Trentin grain, mountain toma cheese and casolet are the most typical cheeses.

The most famous among the first courses are canederli and polenta, prepared with cornmeal or buckwheat, seasoned with meat sauces, cheeses or mushrooms.

Other typical first courses are barley soup, pasta and beans, mushroom soup and above all "brò brusà", a simple and tasty soup.

As a second course we distinguish the rabbit with grappa, the goulash, the venison with polenta, the trout seasoned with various sauces, the "lucanica", a pork sausage.

Queen of the local gastronomy is the apple of the Val di Non, used to prepare the famous strudel, and fruit cakes.