The Trentino it is known for its landscape beauties, unique in the world. With the leading Dolomites, a UNESCO heritage site, carved out of millennia of geological history, the natural parks and biodiversity of its vast territory. But all this what would it be without the wisdom in cultivating its rich land handed down for generations, by its products and the world famous food and wine excellences? She would be a beautiful girl, but without a soul and a heart. That's why Trentino is an infinite source of charm, one with the welcome and the territory, a magical land of tastes and flavors to be discovered.
Oenology, cheese making, fruit growing. And yet the wines, mountain cheeses, apples and small fruits, trouts and chars bred in pure stream waters, and many others of agri-food excellence that combine to form the Trentino Quality Label. Flavors and scents that draw on ancient traditions and knowledge, in enology, in cheese making, in fruit growing.
The whole territory of Trentino is characterized by the presence of cultivated areas and cellars, farms and producers who work to offer the best of the agri-food sector. To guide you to discover the many typical features of the Trentino food, authenticity that make Trentino a corner of food and wine paradise, there are three Roads of wine and flavors, www.tastetrentino.it, which follow the traditional productive vocations of the territory: Trentino Wine and Flavors Route, Apple road and the flavors of the Non and Sole Valleys e Cheese route of the Dolomites.
The Trentino quality label and other typical products
More sustainable and biodiversity-friendly productions with high quality standards. It is one of the objectives of the rural development policies that the Trentino agriculture system has set for 2020, followed by the establishment, in 2010, of the Trentino Quality Label, created to guarantee the origin, origin and total traceability certified agri-food products such as milk, cheese, butter, apples, meats and salami, trout and char, vegetables and greens, beer and fruit products. (Www.trentinoqualita.it).
All crazy about the picnic
Flavors to be enjoyed, perhaps, with a picnic, lying on a beautiful mountain meadow, the best way to relax the senses: just a basket, perhaps prepared with local products, and the magic is accomplished. And this year the unusual and gourmet picnic proposals are not lacking. #CheeseNic is the snack based on the cheeses produced in the Primiero and Vanoi huts: you can book and agritur and huts in the area, in addition to the many mountain huts of San Martino di Castrozza and Passo Rolle, fill the basket with cheeses, the Fumada meat from Siròr, craft beers and herbal tea from the mountains. Always on the "Cheese Road of the Dolomites" offers in Primiero on the summer weekends the unforgettable experience of Albe in Malga, to live a day as a herdsman and discover all the secrets of life in the malga, starting from the first hours of the day .
Also in Madonna di Campiglio, from July to September, with the "Breakfast on the grass", in front of the panoramic peaks of the Brenta, a "zero km" picnic is consumed, with cheeses from the herdsmen, honey, fresh bread and mountain jams. And all the huts in the valley have Pick & Eat backpacks ready, ready to be consumed in nature. In Val di Non there is "A blanket on the lawn", the initiative that involves various restaurateurs from the valley, so that everyone offers their own picnic menu, by reservation. As also in Val di Fiemme, in the RespirArt park, with the "Pic-Nic ad Arte", surrounded by works of art and the 27 permanent installations with gourmet baskets prepared by the area's shelters. On the shores of Lake Ledro the "Pic Nic Chic" invites to enjoy relaxing on the shores of the lake with the possibility for couples to have a snack in the middle of the lake, during a suggestive rowing boat trip.
And the Picnic in Trentino is also done on city meadows, for lovers of cultural walks: PicMart is the basket of the "Senso – Alfio Ghezzi" the MART restaurant in Rovereto. Settled on the large lawn that flanks the exhibition pavilions of the Rovereto museum complex, you can taste the dishes of the best Italian tradition. Info: https://www.visittrentino.info
There are many consortia and certificates of authenticity, among which, perhaps, the best known is the APPLE VAL DI NON D.O.P., followed by many others. That of the association "Academy of the olive and oil, protects, for example, the conservation of theolive growing in Arco and in Upper Garda Trentino and the typical oil that is produced thanks to unique climatic conditions. From the larger ones, grouped in consortia and associations, to the smaller ones, reflecting the passionate work of small producers who carry out, with dedication, traditional processing methods and small agricultural productions. One of these are the small Fruits: Blueberries, raspberries, blackberries, strawberries and strawberries. The Puzzone Di Moena / Spretz Tzaorì from the particular acute smell and its unmistakable aroma and the Casolét Of The Val Di Sole, a typical soft and raw mountain cheese protected by the Slow Food Presidium of the same name. Among the "ancient" cheeses, witnesses of resilient methodologies there is also the Spressa Delle Giudicarie, One of the oldest cheeses of the Alpine mountain, dating back to 1249, as well as the Vezzena cheese, seasoned for 24 months, tasty and slightly spicy, produced from ancient times on the highlands of Folgaria, Lavarone and Luserna. And among the typical features of Trentino we cannot forget the carne salada, a historical dish and the first Trentino dish to receive the De.co, the municipal denomination of origin of the villages of Upper Garda (Riva del Garda, Arco, Nago-Torbole, Dro, Tenno, Ledro and Dren), but which it is now present throughout the region. The choice of the piece of meat is crucial: that it is rump of adult bovine, preferably of the Rendena breed, from the local valley of the same name. During the entire maturation period, the salada meat must be stored in dark rooms at a maximum temperature of 12 ° C and must be massaged at least every 2/3 days. The Arctic char, with its delicate and unique meat and the famous Storo flour, from which the typical polenta is prepared. Made by grinding of local Storo corn, which is still cultivated today strictly respecting the cycles of nature.
Trentino Wines: Trento DOC and native vines
In a glass of wine you can find color and shades, fragrances, flavors. But also the history of an entire territory. It can be found in the winds and temperatures that condition the ripening and the vocation of the different varieties to the different sides of the valleys. It is no coincidence that the patient fatigue of the winemakers and the diversity of the microclimates within the Trentino territory are the elements of an equation that has been able to produce unique wines and prestigious bottles. However, some wines can tell the territory better than others, because the vines from which they come have their roots here. They are the autochthonous vines like the Nosiola, from which the precious Holy Wine, typical of the Valle dei Laghi, is also obtained. The Marzemino della Vallagarina, also mentioned by Mozart in his Don Giovanni, which returns curiously different expressions on the different sides of the valley divided by the Adige river. Still the Teroldego della Piana Rotaliana, the prince of Trentino wines, full bodied and ruby, as well as the Müller Thurgau, which despite not being an autochthonous grape, found in the soil it found in the porphyritic soil and in the important temperature ranges of the Cembra Valley the optimal conditions for an excellent yield. As also the Chardonnay at the base of the excellent production of Trentodoc, the now famous mountain bubbles, which gave birth to the classic Italian method. An internationally appreciated excellence that perhaps tells better than many words this province, its nature, its environment and its mountain. If a few months are often enough to produce a still wine, for Trentodoc – classic method sparkling wine – a much longer period is needed, ranging from a minimum of 15 months, as established by the specification, up to 10 years for a large reserve. To protect the quality of the method of production of these sparkling wines is the Trento Doc Institute, born in 1984.
The village of Trentino grappa: Santa Massenza
The products of a territory reflect their essence through stories that are handed down as sacred relics. And the history of Santa Massenza and its grappa makers – a small hamlet in the municipality of Vezzano – is unique in the world of distillation. In this small village of one hundred and twenty souls, or a little more, there are five distilleries, all run by five families, which bear the same surname: Poli. Family art that has been handed down from generation to generation and that makes distillation the pivot of the economy of this small village nestled in the Valle dei Laghi, behind Trento and Monte Bondone. Here the vineyards are cultivated almost exclusively in nosiola, which finds a particular expression here thanks to the Mediterranean microclimate. The supply chain for many of the grappa produced by the Poli is practically closed cycle: grape cultivation, harvest, vinification, marc recovery and distillation. All in the house. Each Poli di Santa Massenza produces grappas from local pomace, from the traditional Trentino blends, to the single grape varieties such as the white grappas of müller thurgau, traminer, yellow muscat and, of course, nosiola. But the spearhead of the distillers of Santa Massenza (but also of other distillers of the Valle dei Laghi) is the grappa of Vino Santo produced from the residual pomace from the production of the Holy Wine. The grappa obtained (very little) is then aged in the small barrels used for the aging of the Holy Wine which, therefore, is enriched with the aromas of passito wine which is extracted from the staves. In this way grappa acquires intense and elegant aromas during slow oxidation in the barrels. Not to be missed if you pass there.
Trentino in a jar
Among the numerous events that want to make known the places where Trentino products grow and are grown, there is the one that wants to enclose "Trentino in a jar". There are twelve farmhouses located throughout the territory that offer themselves as outposts for an exciting experience that encompasses the entire supply chain: from the collection of wild herbs, vegetables and fruit, to the creation of preserves, to learn the secrets of "life in a jar of glass ”, creating unique jams, special pests, flavored salts and much more. An experience aimed at families and all people who want to get closer to traditions, attentive to environmental sustainability and the healthiness of food. A journey into the daily life of rural life regulated by the times of nature where the harvest is carried out in the early morning or in the evening when the sun is not too high to preserve the characteristics of the products and the transformation takes place slowly and in a traditional way without industrial processes or means . Info: https://www.visittrentino.info/it/trentino-in-barattolo