10 Things to eat in Trento and where

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Martí Micolau

wikipedia.org, lonelyplanet.com

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Trento has a culinary tradition that has its origins in a survival cuisine, the typical Trentino cuisine is of poor origin but at the same time substantial. It jealously preserves the authenticity of its Alpine origins, but knows how to make the most of the many influences coming from the tradition of the neighboring territories, such as Austria and Veneto.
The many different cultures, over the years, have mixed with each other up to create a mix of stories but also spectacular dishes that must absolutely be tasted.

Have you planned a trip to the Trentino capital? Here are the 10 things to eat in Trento and some advice on where to taste them.


  1. dumplings
  2. Carne salada
  3. Apple strudel
  4. Tonco del pontesel
  5. Spaetzle
  6. Barley soup
  7. Strangolapreti
  8. Straboi
  9. Trout from Trentino
  10. Deer stew
  11. Where to eat in Trento: best restaurants, typical bars and street food
  12. User questions and comments

1 - Dumplings

Also known as bread dumplings or knödel, they are without a doubt one of the best known and most appreciated recipes of the region and, like many other local dishes, they are of peasant origin.
It's about a typical recovery dish since it was born with the purpose of using some products that would otherwise have been thrown away, such as stale bread.

The dumplings are delicious balls made from a dough made of bread, eggs, flour, milk, spices and herbs. Many other ingredients such as cheeses, meat, cold cuts or vegetables can also be added to the base compound.

  • Recommended to: Lunch Dinner
  • Average cost: € 9,00
  • Main ingredients: bread, eggs, flour, milk, spices and flavorings

2 - Carne salada

The carne salada was born from the need for store beef as a food supply for the winter. For its preparation usually use rump, tip of hip or the part of the round to marinate in a mixture of salt and spices such as pepper, garlic, rosemary, bay leaf and juniper berries.

In fact, after a first period of maturation, the meat is then deprived of all the fatty and nervous parts and then dry marinated with the mix of spices. It is then immersed in a brine with aromatic herbs and juniper berries and left to mature for 25 to 30 days, in dark rooms with a temperature not exceeding 12 °. IS a low-fat and extremely versatile food, suitable for quick appetizers if cut thin, perfect when paired with soft cheeses but also with vegetables.

  • Recommended to: lunch, dinner, snack
  • Average cost: about € 22,00 per kg
  • Main ingredients: marinated beef with salt, spices, aromatic herbs

3 - Apple strudel

Apple strudel, a German word meaning "whirlwind", is one of the most popular desserts in the whole of Trentino. It is in fact the famous apple-based dessert that is very popular both in Austria and throughout the region. With its simplicity it has conquered and continues to conquer any greedy.

Nobody would say it, but its origins are far from the Alps! It is in fact a version of baklava, a typical Turkish dessert. The traditional filling of the strudel has apples as the main ingredient with the addition of cinnamon, pine nuts and raisins soaked in rum.

  • Recommended to: always
  • Average cost: € 5,00
  • Main ingredients: flour, water, seed oil, eggs, Golden apples, sugar, butter, raisins, toasted pine nuts, ground cinnamon, Rum, lemon zest

4 - Tonco del pontesel

The tonco de pontesel is a stew of mixed meats with pork, beef and veal. The dish is very rich thanks to the addition of lard, pancetta and pieces of fresh luganega (a typical sausage from northern Italy).

Also this specialty has ancient and poor origins, the word "tonco" means sauce, the "pontesel" is instead a small bridge under which water always flows. The name of the dish refers to its own preparation, during the cooking of the stew, in fact, the sauce is always lengthened so that the meat becomes tender and the pot always full of liquid.

  • Recommended to: Lunch Dinner
  • Average cost: € 12,00
  • Main ingredients: beef, veal, pork, luganega sausage

5 - Spätzle

There are small gnocchi made with soft wheat flour, eggs and water. Of German origin, they are recognized thanks to their typical teardrop shape, given to them by the special tool that is used to prepare them.

The Spätzlehobel is a kind of grater formed by a perforated base on which to slide a container with the dough: by moving it back and forth the gnocchi are formed which are then dropped directly into the boiling water. The condiments are the most varied, cream and ham or cream and speck, baked with melted cheese and onion, with game meat or in broth.

  • Recommended to: Lunch Dinner
  • Average cost: € 10,00
  • Main ingredients: soft wheat flour, eggs and water

6 - Barley soup

It is a typically winter and hearty specialty, also considered a single dish as it can contain vegetables, cereals and even meat or speck. Although it is cooked for a long time (it takes about 2 hours to be able to taste it) it is an easy dish to prepare because it does not require special attention once placed on the stove.

Could be also prepared in a drier version, which thus becomes a kind of risotto instead of the classic soupy form typical of soup.

  • Recommended to: Lunch Dinner
  • Average cost: € 8,00
  • Main ingredients: vegetables, meat or speck, cereals

7 - Strangolapreti

This recipe also has very ancient origins, it is said that strangolapreti were one of the favorite dishes of priests during the Council of Trent. They were called so precisely to make fun of the proverbial gluttony (and sometimes gluttony) of the members of the clergy, who gorged themselves on this and other dishes until they almost choked.

The dish, in its simplicity, is really very tasty: it is gnocchi with a typical green color due to the spinach present in the dough, seasoned with plenty of butter and sage and sprinkled with grated cheese.

  • Recommended to: Lunch Dinner
  • Average cost: € 10,00
  • Main ingredients: flour, water, spinach, butter, sage

8 - Straboi

Also called "strauben", "stràboli", "stràuli" or "fortaie", they are a typical dessert of Trentino cuisine whose name derives from the German strauben which means "to curl". The shape of these pancakes, in fact, is typically a chiocchiola.

They are usually prepared during festivals or parties in the street or in the square and are made from a mixture of flour, eggs, milk, sugar, butter and a glass of grappa. Subsequently fried in hot oil, are sprinkled with abundant powdered sugar and often accompanied by cranberry jam, whipped cream or cooked fruit.

  • Recommended to: snack
  • Average cost: € 5,00
  • Main ingredients: arina, eggs, milk, sugar, butter, grappa

9 - Trout from Trentino

Trout from Trentino have conquered the prestigious IGP denomination (Protected Geographical Indication) and are distinguished by their body index and very low fat content.

This delicious fish, which can be farmed or caught in the fresh and clear fresh waters of the region, can be prepared following different recipes: baked, grilled, baked, in a pan, to enrich a risotto or combined with other typical regional recipes such as barley soup.

  • Recommended to: Lunch Dinner
  • Average cost: € 14,00
  • Main ingredients: trout or salmon trout IGP from Trentino

10 - Venison stew

He could not miss a game based dish, a typically winter classic which requires quite a long preparation but the result is definitely worth it.

The venison is cooked after being dipped in a marinade based on wine and aromas all night. The marinade helps to mitigate the wild flavor of the meat and also helps to make it tender when cooked. Venison in general is lean and has a sweeter flavor than, for example, wild boar. Particular attention is paid to cooking, which takes place over low heat, to prevent it from becoming dry and stringy. The stew is usually served with plenty of polenta.

  • Recommended to: Lunch Dinner
  • Average cost: € 15,00
  • Main ingredients: venison, wine, herbs, polenta

Where to eat in Trento: best restaurants, typical bars and street food

Walking through its historic center, it is impossible not to grasp the deep bond between the city of Trento and its food and wine tradition. It is indeed easy to notice an abundant presence of premises between restaurants, pubs and bars, frequented by both citizens and tourists. As soon as you leave the historic center, however, it is more evident the importance of wine production, however, also always combined with good local food.

I typical dishes of the area are poor but substantial, the local street food can be tasted especially during the village festivals and in conjunction with Christmas, when locals and visitors pour into the streets of the center with sweets and spiced wine in hand. In the city you can eat well with any budget available. Here's where to eat in Trento:

1 - Antica Trattoria Ai Tre Garofani

  • Description: it is a genuine place that has always been devoted to hospitality, in business (according to some testimonies) since 1275. Local products are combined with international ingredients.
  • specialty: homemade pasta
  • Average price: from € 30,00 per person
  • Address: Via Giuseppe Mazzini, 33 - Get directions / tel: (+39) 349 6358908

2 - Casket of the Cathedral

  • Description: the menu is a refined gastronomic experience that however respects the past. Great attention to the offer of white and red wines and fragrant mountain bubbles.
  • specialty: Beetroot dumplings with Gorgonzola fondue, lime and raspberry km 0
  • Average price: from € 60,00 per person
  • Address: Piazza del Duomo, 29 - Get directions / tel: (+39) 0461 220030

3 - Lodanda Le Due Travi

  • Description: restaurant and B&B, family management, offers typical Trentino cuisine and tapas. Every day two first and two second courses of the menu of the day change
  • specialty: potato tortel with cold cuts
  • Average price: from € 20,00 per person
  • Address: Via del Suffragio, 20 - Get directions / tel: (+39) 0461 096502

4 - Osteria Le Due Spade

  • Description: welcoming place with five centuries of history behind it. For dinner, the à la carte menu is accompanied by two tasting menus: one of the territory and one of fish.
  • specialty: Arctic char in "tortel de potatoes" on a Trentino saffron sauce
  • Average price: from € 75,00 per person
  • Address: Via Don Arcangelo Rizzi, 11 - Get directions / tel: (+39) 0461 234343

5 - Antica Trattoria Due Mori Restaurant

  • Description: it is one of the oldest restaurants in the city, whose cuisine has a strong link with tradition
  • specialty: Strangolapreti, canederli, carne salada
  • Average price: from € 35,00 per person
  • Address: Via S. Marco, 11 - Get directions / tel: (+39) 0461 984251

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