Gastronomy

It's a mistake to describe mountain food as having no form or taste: the truth is that it is substantial and in many ways essential.
In Trentino it is just waiting to be discovered. Here chefs, by using local products, have brought to life recipes of dishes from the past.
There are many ways of cooking a Trentino dish, from dumplings to polenta with game and mushrooms, to roast with sausages, to sauerkraut with various cuts of pork. Pork is the basic ingredient of sausages which are very often smoked using aromatic wood, while the giblets are used to make "sguazet", a succulent stew of heart, liver and lungs. Vegetables, grown in the garden or mountain pastures, such as savoy cabbage, cabbage and carrots can be cooked using various methods.
In many valleys an increase in tourism has led to a favourable increase in Trentino's gastronomy and viniculture. This is thanks to the efforts of chefs and wine growers who, in friendly competition, bring only the best to their guest's table, both in summer and in winter. Two Trentino Mountain restaurants have been awarded a star in the Michelin guide, the Malga Panna and the Navalge, both at Moena in Valle di Fassa.