Olive oil


Oil has reached a high level of quality in Trentino but due to the weather conditions of this mountainous province olive trees can be grown only along the temperate shores of Lake Garda. The great frost in the winter '85 caused enormous damage to the olive groves and forced local farmers to carry out a thorough survey into the best site for planting new olive trees and for producing the true Trentino olive oil with its superior qualities. Currently the production of olive oil ranges from 1,000 to 7,000 metric quintals, depending on the yearly harvest. A part of the olives harvested are pressed with stone mill and the oil obtained is leaf-green in colour with golden tints and has a very distinct flavour and aroma. 

Cold cuts

salumiThe cold cuts produced in Trentino represent the best of our food traditions. The range specialties includes speck, carne salada, garlic salami, cacciatore sausage and lard with herbs. Today speck is produced in every valley in Trentino. A good cut of speck should have all four of the following caractheristics:

(1) be seasoned - it it's too soft to the touch it needs to rest longer;

(2) the ratio of lean meat to fat should be 2 : 1; 

(3) it should not be over-salted or over-smoked;

(4) the lean meat should be dark red to brown and the fat should         be bright white with a hint of pink.

Carne salada is used for the preparation of delicious carpaccio dishes (slices of meat with olive oil seasoning accompanied with rucola salad and thin slices of parmesan) very popular amongst Italians. The first mention of carne salada dates back to the early 1700s in western Trentino and since then it has become a common item on Italian menus thanks to its unique flavour, its tenderness and its very low fat content.

Garlic salami and cacciatore sausage are originally from Val Rendena which boasts a long tradition in the production and seasoning of these products: only the best mature pork is used, to which are added salt, pepper and, of course, the garlic which gives the sausages their distintive flavour.
Recently rediscovered by Italians, lard has an unmistakable and mouth-watering taste and is to be found on the menus of the best restaurants and as part of everyday hors-d'oeuvres. Preservative-free, rich in vitamins and flavoured with herbs, is often used to add special flavour to other dishes but for us the best way to eat lard is simply by putting it on a slice of good fresh bread!


grappaIn Trentino the distillation of grappa (typical brandy) is an old tradition that has not only survived but thrived in the ever changing consumer lanscape.

Today it is characterised by its different aromas and its lightness, which portrait a different and truer picture of this distillate. In the local distilleries the principles of traditional distillation - an indirect heat source, slow processing and the constant supervision and intervention of man - have remained unaltered. Recent developments in the field have given us more modern production techniques that go side by side with the old ones: the marc is distilled fresh, when it is softer, rather than when it is aged as once happened, thus obtaining a better quality grappa.

The production of grappa in Trentino constitutes 2.5% of the total amount produced in the country and it is one of the leading provinces in terms of quality, recognised both nationally and internationally.

As a further guarantee of the quality of its grappa, Trentino has applied for the right to use brand D.O.C. (guarantee of origin); the D.O.C. label ensures the consumer abour the origin and quality of the distillate. The variations of the products, which are mainly geography-based, have led to great diversification within the country. But not all Trentino distillates are grappas: fruit distillates are also produced here and the ones made from grapes, apricots and quinces are especially renowned.

Local cheeses

formaggioCheese is divided into various categories according to its fat content, texture and aging. In Trentino Grana (parmesan cheese), Asiago, Vezzena, Puzzone di Moena and Crucolo are the best known, along with "stringy" cheeses such as mozzarella. Ricotta and mascarpone are also fairly widespread. Grana Trentino, marketed as Trentingrana, belongs to the family of Grana Padano parmesan cheeses and its quality matches the world renowned Parmigiano Reggiano produced in the farms of Emilia Romagna. Another typical cheese very popular amongst the locals is Asiago, originally from the area of the same name but now produced in many of our valleys. Our personal favourite is an artisanal cow's milk cheese - Crucolo - made by a single producer at the Rifugio Crucolo in Val Campelle. Lastly, those who prefer soft cheeses will find that our ricotta - also called poina in the local dialect - has the special taste of a long tradition. In the alpine huts where it's still produced the used to smoke and season it until it acquired a dark skin with a hidden greenish-white centre. Local recipes from the past include biscuits with toasted poina inside.



From over than five millions bottles sold in 1995, production of our typical sparkling wines has almost tripled over the last decade. Trentino, currently the foremost province in Italy for Champenois method sparkling wine, is one of the few areas that has enabled Italy to compete on equal terms with other countries in the production of spumante.

Here wine-growing flourishes at between 300 and 800 metres above sea level. Many vineyards lie on steep slopes where Chardonnay, Pinot Bianco and Pinot Nero grapes can slowly mature and develop those qualities required for producing excellent spumante. Chardonnay, Pinot Nero and Pinot Bianco form the basis of the Trento Classic Method spumante.

The grape harvest is regulated by "harvest announcements" establishing the time and means. The process of transforming the grapes into spumante is carried out according to the strict regulations of the Champenois Method. These stages are carefully monitored by the Consortium's Technical Commission, in charge of carrying out periodic inspections at its members wineries. Ferrari, Rotari and Firmato are the best-known brands for Trento Classico spumante. Alongside these big three, other small businesses also produce high quality spumante and are making a name for themselves: Abate Nero, Cesarini Sforza, Equipe 5, Concilio, Arcade, Aldeno, Le Brul, Terrazze della Luna, Masetto, San Michele and Pisoni.

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