Typical Trentino Dishes - Discover the Typical Trentino Recipes selected by Cucchiaio d'Argento
Instant polenta is a cornmeal-based dish that cooks in water in just a few minutes. Versatile and convenient, it can be served with cheese, meat, fish, and mushrooms, creating a simple yet flavorful one-pot meal.
Kaiserschmarren is a dessert that legend has it was created by a mistake by the emperor's chef. Today, it's a classic of Trentino-Alto Adige. It's a sweet omelette served with jam. Have you ever made it?
Strauben are fritters originating from South Tyrol, made with milk, flour, eggs, and grappa, and have a distinctive snail shape. This spiral pattern is achieved by passing the batter through a special funnel directly into the...
Hearty and invigorating, barley soup is the perfect dish to warm you up on the frigid temperatures of winter days. Also called Gerstensuppe, it's a typical South Tyrolean dish made with pearl barley, vegetables, and smoked meat...
Cut the bread into small cubes. Finely chop the onion and sauté it in a pan with the butter until soft, bringing to room temperature. Dice the speck and mix it with the flour. Set aside.
Cut the lamb into large pieces (about 150 g each), sprinkle with salt and pepper, and brown in a saucepan in hot oil to seal in the juices. Slice the onion and...
Boil the spinach in a large saucepan with a couple of inches of water. Drain, cool under running water, and squeeze well. Chop and sauté for a few minutes in a nonstick pan, previously browned with...
The croutons. Remove the crust from the bread and cut it into 1 cm cubes. Brown them in a nonstick pan with butter. Remove them with a slotted spoon and pat them dry with paper towels. Sprinkle with cinnamon, if desired.
In a bowl, soften the bread crumbs in milk. In a saucepan, sauté the chopped onion and a crushed garlic clove in a knob of butter. Add the chopped spinach, remove the garlic, and season with salt and pepper.
Heat a few tablespoons of oil in a saucepan, add the finely chopped onion and bay leaves, and sauté for a few minutes. Then add the thinly sliced snails, stir, brown, and drizzle with wine.
Prepare the sauce: leave the mutton for two days in wine, vinegar, water, onion, juniper, cloves, pepper, sage, rosemary, oregano, celery, drain it and cook it in a terracotta pan with butter, lard, oil, then...
Pour the water and wine into a pot, place over heat, and bring to a boil. Slowly add the flour, stirring constantly with a whisk. Cook, stirring constantly, for forty-five minutes or until the polenta has reached...
Peel the turnips and cut them into small pieces. In a large pan, heat two tablespoons of oil with the diced pancetta. Once lightly browned, add the diced turnips, season with salt, and pour in enough water to cover them. Add a...
