Dessert, Sweet

Apfelstrudel

Apple strudel (german: apfelstrudel; czech: štrúdl; yiddish: שטרודל) is a traditional viennese strudel, a popular pastry in austria, bavaria, the czech republic, northern italy, slovenia, and other countries in europe that once belonged to the austro-hungarian empire (1867–1918).

Side, Snack, Appetizer

Asiago

Asiago ( or ; italian: [aˈzjaːɡo]) is a cow's milk cheese, first produced in italy, that can assume different textures according to its aging, from smooth for the fresh asiago (called asiago pressato, which means 'pressed asiago') to a crumbly texture for the aged cheese (asiago d'allevo, which means 'breeding farm asiago'). the aged cheese is often grated in salads, soups, pastas, and sauces while the fresh asiago is sliced to prepare panini or sandwiches; it can also be melted on a variety of dishes and cantaloupe. it is classified as a swiss-type or alpine cheese. asiago is produced in multiple countries around the world including italy, the u.s. and australia. in italy, asiago has a protected designation of origin (denominazione di origine protetta or dop, see below), as asiago was originally produced around the alpine area of the asiago plateau, in the regions of veneto and trentino-alto adige. asiago cheese is one of the most typical products of the veneto region. it was, and still is, the most popular and widely used cheese in the dop area where it is produced. the dop production area is strictly defined: it starts from the meadows of the po valley and finishes in the alpine pastures between the asiago plateau and the trentino's highlands. the dop designated area where the milk is collected and asiago dop cheese is produced extends to four provinces in the north-east of italy: the entire area of vicenza and trento and part of the provinces of padua and treviso. asiago cheese which is produced and matured in dairies located more than 600 m (2,000 ft) above sea level, using milk from farms also more than 600 m (2,000 ft) above sea level, is entitled to the additional label "product of the mountains". over time, production of asiago was initiated in other countries as well, particularly those with a history of notable immigration from italy. as such, production of the cheese has spread around the globe and the term “asiago” describes a style of cheese that can be produced anywhere.

Drink

Blauburgunder

Pinot noir (french: [pino nwaʁ]) is a red-wine grape variety of the species vitis vinifera. the name may also refer to wines created predominantly from pinot noir grapes. the name is derived from the french words for pine and black. the word pine alludes to the grape variety having tightly clustered, pine cone–shaped bunches of fruit.pinot noir grapes are grown around the world, mostly in cooler climates, and the grape is chiefly associated with the burgundy region of france. pinot noir is now used to make red wines around the world, as well as champagne, sparkling white wines such as the italian franciacorta, and english sparkling wines. regions that have gained a reputation for red pinot noir wines include the willamette valley of oregon; the carneros, central coast, sonoma coast, and russian river avas of california; the elgin and walker bay wine regions of south africa; the mornington peninsula, adelaide hills, great southern, tasmania, and yarra valley in australia; and the central otago, martinborough, and marlborough wine regions of new zealand. pinot noir is the most planted varietal (38%) used in sparkling wine production in champagne and other wine regions.pinot noir is a difficult variety to cultivate and transform into wine. the grape's tendency to produce tightly packed clusters makes it susceptible to several viticultural hazards involving rot that require diligent canopy management. the thin skins and low levels of phenolic compounds lend pinot to producing mostly lightly colored, medium-bodied and low-tannin wines that can often go through phases of uneven and unpredictable aging. when young, wines made from pinot noir tend to have red-fruit aromas of cherries, raspberries, and strawberries. as the wine ages, pinot has the potential to develop more vegetal and "barnyard" aromas that can contribute to the complexity of the wine.

Side, Snack, Appetizer

Bozner sauce

Egg sauce that is similar to hollandaise but made with hard boiled eggs, commonly served with asparagus

Side, Snack, Appetizer

Bruschetta

Bruschetta (, , italian pronunciation: [bruˈsketta] (listen)) is an antipasto (starter dish) from italy consisting of grilled bread rubbed with garlic and topped with olive oil and salt. variations may include toppings of tomato, vegetables, beans, cured meat, or cheese. in italy, bruschetta is often prepared using a brustolina grill.

Main

Canederli

Large bread dumplings, made with stale bread, flour, milk, eggs, cheese, herbs, speck, served in broth, stews, with roasts- friuli vg, trentino aast

Side, Snack, Appetizer

Canederli

Large bread dumplings, made with stale bread, flour, milk, eggs, cheese, herbs, speck, served in broth, stews, with roasts- friuli vg, trentino aast

Main

Cappelletti

Cappelletti [kappelˈletti] are ring-shaped italian pasta so called for the characteristic shape that resembles a hat (cappello in italian). compared to tortellini, they have a different shape, larger size, thicker dough and different filling. the origins of the recipe, very widespread on a territorial basis, are ancient, traditionally and historically linked to emilia-romagna and marche. from these areas it then spread over the centuries, becoming a typical dish in various cities. some recent sources specifically indicate the area in the cesena-ferrara-reggio emilia triangle as the place of origin, others report the marche as a land where cappelletti are of ancient tradition.

Side, Snack, Appetizer

Carne salada

Seasoned and thinly sliced beef

Side, Snack, Appetizer

Casolèt

Cheese from val di sole

Main

Cevapcici

Ćevapi (cyrillic: ћевапи, pronounced [tɕeʋǎːpi]), ćevapčići (formal: diminutive; cyrillic: ћевапчићи, pronounced [tɕeʋǎptʃitɕi]) is a grilled dish of minced meat found traditionally in the countries of southeast europe (the balkans). it is considered a national dish of bosnia and herzegovina and serbia and is also common in croatia, montenegro, kosovo, north macedonia and slovenia. ćevapi has its origins in the balkans from before the ottoman period , and represents a regional speciality similar to the köfte kebab. they are usually served in groups of five to ten pieces on a plate or in a flatbread (lepina or somun), often with chopped onions, sour cream, kajmak (milk cream), ajvar (relish), and salt. bosnian ćevapi are made from two types of minced beef meat, hand-mixed and formed with a funnel, while formed ćevapi are grilled. serbian ćevapčići are made of beef, lamb or pork, or a mixture.

Drink

Chardonnay

Chardonnay (uk: , us: , french: [ʃaʁdɔnɛ] (listen)) is a green-skinned grape variety used in the production of white wine. the variety originated in the burgundy wine region of eastern france, but is now grown wherever wine is produced, from england to new zealand. for new and developing wine regions, growing chardonnay is seen as a 'rite of passage' and an easy entry into the international wine market.the chardonnay grape itself is neutral, with many of the flavors commonly associated with the wine being derived from such influences as terroir and oak. it is vinified in many different styles, from the lean, crisply mineral wines of chablis, france, to new world wines with oak and tropical fruit flavors. in cool climates (such as chablis and the carneros ava of california), chardonnay wine tends to be medium to light body with noticeable acidity and flavors of green plum, apple, and pear. in warmer locations (such as the adelaide hills and mornington peninsula in australia and gisborne and marlborough region of new zealand), the flavors become more citrus, peach, and melon, while in very warm locations (such as the central coast ava of california), more fig and tropical fruit notes such as banana and mango come out. wines that have gone through malolactic fermentation tend to have softer acidity and fruit flavors with buttery mouthfeel and hazelnut notes.chardonnay is an important component of many sparkling wines around the world, including champagne and franciacorta in italy. chardonnay's popularity peaked in the late 1980s, then gave way to a backlash among those wine connoisseurs who saw the grape as a leading negative component of the globalization of wine. nonetheless, it is one of the most widely planted grape varieties, with 210,000 hectares (520,000 acres) worldwide, second only to airén among white wine grapes and fifth among all wine grapes.

Main

Doner kebab

Doner kebab (uk: , us: ; turkish: döner or döner kebap, pronounced [dœˈnæɾ ceˈbap]), also spelled döner kebab, is a popular fast food dish, made of meat cooked on a vertical rotisserie. seasoned meat stacked in the shape of an inverted cone is turned slowly on the rotisserie, next to a vertical cooking element. the operator uses a knife to slice thin shavings from the outer layer of the meat as it cooks. the vertical rotisserie was invented in the 19th-century ottoman empire, and dishes such as the arab shawarma, greek gyros, canadian donair, and mexican al pastor derived from this.doner kebab is a popular german street food due to it being popularized in berlin by turkish immigrants. this has been recognized by the association of turkish doner manufacturers in 2011. nowadays there are more döner kebab stores in berlin than in istanbul.the sliced meat of a doner kebab may be served on a plate with various accompaniments, stuffed into a pita or other type of bread as a sandwich, or wrapped in a thin flatbread such as lavash or yufka, known as a dürüm (literally meaning roll or wrap in turkish). kadir nurman in the early 1970s introduced the sandwich or wrap form, which has become popular around the world as a fast food dish sold by kebab shops, and is often called simply a "kebab". the sandwich generally contains salad or vegetables, which may include tomato, lettuce, cabbage, onion with sumac, fresh or pickled cucumber, or chili, and various types of sauces.

Drink

Forst

Forst is an italian brewing company, based in forst (italian: foresta), a frazione (municipal subdivision) of algund (italian: lagundo), south tyrol. the brewery was founded in 1857 by two entrepreneurs, johann wallnöfer and franz tappeiner, from meran (italian: merano). later in 1863, the company passed to the entrepreneur josef fuchs, who enlarged the plant in forst. in 2004, forst opened a small micro-brewery in forst, germany.

Side, Snack, Appetizer

Garda

Extra virgin olive oil made from casaliva, frantoio, leccino and pendolino olives, from lombardy, veneto and trentino-alto adige/südtirol, italy

Side, Snack, Appetizer

Gardesana sauce

Sauce made with agone fish or anchovy, olive oil, capers, garlic, vinegar, bay leaves, parsley

Side, Snack, Appetizer

Garganelli

Garganelli (italian: [ɡarɡaˈnɛlli]) are a type of egg-based pasta formed by rolling a flat, square noodle into a cylindrical shape. garganelli resembles ribbed quills with points at both ends.while garganelli are very similar to penne, they differ in that a "flap" is clearly visible where one corner of the pasta square adheres to the rest, as opposed to a seamless cylinder in penne. garganelli can be served in a variety of recipes; a traditional duck ragù is a common accompaniment and a specialty of the cuisine of bologna, italy.

Drink

Gewürztraminer

Gewürztraminer (german: [ɡəˈvʏʁtstʁaˈmiːnɐ]) is an aromatic wine grape variety, used in white wines, and performs best in cooler climates. in english, it is sometimes referred to colloquially as gewürz (; although this is never the case in german, because "gewürz" means "herb" or "spice"), and in english and french it is written gewurztraminer (without the umlaut). gewürztraminer is a variety with a pink to red skin colour, which makes it a "white wine grape" as opposed to the blue to black-skinned varieties commonly referred to as "red wine grapes". the variety has high natural sugar and the wines are white and usually off-dry, with a flamboyant bouquet of lychees. indeed, gewürztraminer and lychees share the same aroma compounds. dry gewürztraminers may also have aromas of roses, passion fruit and floral notes. it is not uncommon to notice some spritz (fine bubbles on the inside of the glass). gewürztraminer's sweetness may offset the spice in southeast asian cuisine.

Main

Gnocchi alla romana

Gnocchi alla romana are a typical dish of roman cuisine. they are prepared with gnocchi made of semolina, whole milk, butter and parmesan cheese, seasoned with a sauce and pepper. they are baked in the oven after being sprinkled with parmesan cheese, and are traditionally topped with meatballs, tomato sauce and parmesan cheese. gluten-free gnocchi alla romana are made by replacing semolina with cornmeal. the dish is also present in the piedmontese culinary tradition due to the presence of butter, which is a common ingredient in northern italy.

Main

Gnocchi di pane

Bread gnocchi, serve plain, with parmigiano cheese, with tomato sauce

Main

Gnudi

Gnudi (italian pronunciation: [ˈɲuːdi]) are gnocchi-like dumplings made with ricotta cheese instead of potato, with semolina. the result is often a lighter, "pillowy" dish, unlike the often denser, chewier gnocchi. gnudi is the tuscan word for "naked" (in standard italian "nudi"), the idea being that these "pillowy" balls of ricotta and spinach (sometimes without spinach, which is also known as ricotta gnocchi) are "nude ravioli", consisting of just the tasty filling without the pasta shell. by tradition, in tuscany, these dumplings are served with burnt butter and sage sauce, sprinkled with parmigiano or pecorino toscano cheese.in italy, outside of tuscany, they are also sometimes called "strangolapreti" (priest choker), “malfatti” (badly made) or simply "gnocchi di ricotta e spinaci" (ricotta and spinach gnocchi). gnudi became a popular dish in the us after a special version was served at the spotted pig restaurant in new york city.

Main

Goulash

Goulash (hungarian: gulyás), is a soup or stew of meat and vegetables seasoned with paprika and other spices. originating in hungary, goulash is a common meal predominantly eaten in central europe but also in other parts of europe. it is one of the national dishes of hungary and a symbol of the country.its origin traces back to the 9th century, to stews eaten by hungarian shepherds. at that time, the cooked and flavored meat was dried with the help of the sun and packed into bags produced from sheep's stomachs, needing only water to make it into a meal. earlier versions of goulash did not include paprika, as it was not introduced to europe until the 16th century.

Side, Snack, Appetizer

Grana Padano

Grana padano is a cheese originating in the po river valley in northern italy that is similar to parmigiano reggiano cheese. there are less strict regulations governing its production compared to parmigiano reggiano. this hard, crumbly-textured cheese is made with unpasteurized cows' milk that is semi-skimmed through a natural creaming process. to preserve the authenticity of the manufacturing processes and raw materials used to make this cheese, grana padano is registered as geographical indication in italy since 1954 and as a european union protected designation of origin (pdo) since 1996, and is protected in several other countries based on the lisbon agreement and bilateral agreements.

Drink

Grappa

Grappa is an alcoholic beverage: a fragrant, grape-based pomace brandy of italian origin that contains 35 to 60 percent alcohol by volume (70 to 120 us proof). grappa is made by distilling the skins, pulp, seeds, and stems (i.e., the pomace) left over from winemaking after pressing the grapes. it was originally made to prevent waste by using these leftovers. a similar drink, known as acquavite d'uva, is made by distilling whole must. grappa is now a protected name in the european union. to be called grappa, the following criteria must be met: produced in italy, or in the italian part of switzerland, or in san marino produced from pomace fermentation and distillation must occur on the pomace—no added watercriterion 2 rules out the direct fermentation of pure grape juice, which is the method used to produce brandy. criterion 3 has two important implications. first, the distillation must occur on solids. thus, it is carried out not with a direct flame but with a bain-marie or steam distillation; otherwise, the pomace may burn. second, the woody parts of the grapes (the stems and seeds) are co-fermented with the sugar-rich juice; this produces a very small amount of methanol, which is much more toxic than ethanol. unlike in the similar process of making red wine, in grappa the methanol must be carefully removed during distillation. that is why there is an italian law requiring winemakers to sell their pomace to grappa makers; this is a measure that was taken against moonshine operations, which are now very rare in italy. use of the word grappa for product distilled in the united states is still allowed and falls under the class definition of brandy further classified type as pomace, specifically grappa or grappa brandy.in italy, grappa is primarily served as a digestive or after-dinner drink. its main purpose is to aid in the digestion of heavy meals. grappa may also be added to espresso coffee to create a caffè corretto, meaning "corrected" coffee. another variation of this is the ammazzacaffè ("coffee-killer"): the espresso is drunk first, followed by a few ounces of grappa served in its own glass. in veneto, there is resentin ("little rinser"): after finishing a cup of espresso with sugar, a few drops of grappa are poured into the nearly empty cup, swirled, and drunk down in one sip. among the notable producers of grappa are jacopo poli, nardini, and nonino. these grappas are produced in significant quantities and are exported; there are also many small local or regional grappas. most grappa is clear, indicating it is an unaged distillate, though some may retain very faint pigments from their original fruit pomace. lately, aged grappas have become more common, and these take on a yellow or red-brown hue from the barrels in which they are stored. grappa is also well known in uruguay and argentina, due to the significant italian immigration in those countries. it is served as in italy, after the main meals. in uruguay, a local version called grappamiel has also been created, which sees honey added to the traditional grappa. it is widely served and mostly drunk in winter because it "warms" the throat.

Side, Snack, Appetizer

Graukäse

Tyrolean grey cheese (tiroler graukäse) is a strongly flavoured, rennet-free cows-milk acid-curd cheese made in the tyrolean alp valleys, austria. it owes its name to the grey mold that usually grows on its rind. it is extremely low in fat (around 0.5%) and it has a powerful penetrating smell. the cheese produced in austria is registered as protected designation of origin (pdo), austria generally indicated in german as g.u. (geschützte ursprungsbezeichnung) under the official name tiroler graukäse the registration of the pdo states that its production has been a significant element of tyrolean peasant gastronomy for centuries. graukäse produced in italy is protected by a prodotto agroalimentare tradizionale (pat) designation. graukäse making became widespread on farms due to the simplicity of making and the availability of low-fat milk after the fat had been taken for use in butter making.

Side, Snack, Appetizer

Gremolata

Gremolata (italian pronunciation: [ɡremoˈlaːta]) or gremolada (italian: [ɡremoˈlaːda], lombard: [ɡremuˈlɑːda]) is a green sauce made of chopped parsley, lemon zest, and garlic. it is the standard accompaniment to the milanese braised veal shank dish ossobuco alla milanese.

Dessert, Sweet

Kaiserschmarrn

Kaiserschmarrn or kaiserschmarren (emperor's mess) is a lightly sweetened pancake that takes its name from the austrian emperor (kaiser) franz joseph i, who was very fond of this kind of fluffy shredded pancake. it is served as a dessert or as a light lunch. kaiserschmarrn is a popular meal or dessert in austria, bavaria, and many parts of the former austro-hungarian empire, e.g. hungary, slovenia, and northern croatia, which usually use the name as a loan word or translations of it. in slovenia, it is called "cesarski praženec" or "šmorn". its hungarian name is "császármorzsa"; its czech name is "(císařský) trhanec" or "kajzršmorn".

Side, Snack, Appetizer

Kòstn

Roasted chestnuts

Dessert, Sweet

Krapfen

A berliner is a german doughnut with no central hole, made from sweet yeast dough fried in fat or oil, with a marmalade or jam filling like a jelly doughnut, and usually icing, powdered sugar or conventional sugar on top.

Main

Leberknödel

Leberknödel is a traditional dish of german, austrian and czech cuisines. leberknödel are usually composed of beef liver, though in the german palatinate region pork is used as an alternative. the meat is ground and mixed with bread, eggs, parsley and various spices, often nutmeg or marjoram. in austria spleen is often mixed with the liver in a 1/3 ratio. using 2 moistened tablespoons, the batter is formed into dumplings and boiled in beef broth or fried in lard. due to their looser consistency, the boiled dumplings are meant to be eaten fresh after preparation, although the fried variant are somewhat less perishable due to the crust formed by frying. in the palatinate, leberknödel are often served with sauerkraut and mashed potatoes. in bavaria and austria they are usually served in soup as leberknödelsuppe (liver dumpling soup).

Dessert, Sweet

Linzer torte

The linzer torte is a traditional austrian pastry, a form of shortbread topped with fruit preserves and sliced nuts with a lattice design on top. it is named after the city of linz, austria. linzer torte is a very short, crumbly pastry made of flour, unsalted butter, egg yolks, lemon zest, cinnamon and lemon juice, and ground nuts, usually hazelnuts, but even walnuts or almonds are used, covered with a filling of redcurrant, raspberry, or apricot preserves. unlike most tortes, it is typically single layered like a pie or tart. it is covered by a lattice of thin dough strips placed atop the fruit. the pastry is brushed with lightly beaten egg whites, baked, and garnished with nuts. linzer torte is a holiday treat in the austrian, hungarian, swiss, german, and tirolean traditions, often eaten at christmas. some north american bakeries offer linzer torte as small tarts or as cookies. linzer cookies (german: linzer augen, "linzer eyes") or linzer tarts are a sandwich cookie version, topped with a layer of dough with a characteristic circle shaped cut-out exposing the fruit preserves, and dusted with confectioner's sugar.

Side, Snack, Appetizer

Lucanica

Lucanica was a rustic pork sausage in ancient roman cuisine. apicius documents it as a spicy, smoked beef or pork sausage originally from lucania; according to cicero and martial, it was brought by roman troops or slaves from lucania.it has given its name to a variety of sausages (fresh, cured, and smoked) in mediterranean cuisine and its colonial offshoots, including: italian luganega or lucanica portuguese and brazilian linguiça bulgarian lukanka or loukanka macedonian (western dialects) lukanec/луканец or lukanci/луканци albanian (arbëresh community in italy) likëngë or lekëngë, also llukanik in albania. greek loukaniko, a fresh sausage usually flavored with orange peel spanish, latin american, and philippine longaniza, a name which covers both fresh and cured sausages arabic laqāniq, naqāniq, or maqāniq, made of mutton and some semolina modern hebrew naqniq (נקניק), an umbrella term for "sausage". basque lukainka croatian luganiga, flavored with cinnamontoday, lucanica sausage is identified as lucanica di picerno, produced in basilicata (whose territory was part of the ancient lucania).

Drink

Marzemino Trentino

Side, Snack, Appetizer

Mela Alto Adige

Apples grown in bolzano, trentino-alto adige/südtirol, italy

Side, Snack, Appetizer

Mela Val di Non

Apples grown in trentino-alto adige/südtirol, italy

Main

Minestra di ceci

Chickpea soup with pasta, meat, vegetables

Side, Snack, Appetizer

Moretti

Aniseed sausage

Side, Snack, Appetizer

Mortadella Bologna

Mortadella (italian pronunciation: [mortaˈdɛlla]) is a large italian sausage or luncheon meat (salume [saˈluːme]) made of finely hashed or ground heat-cured pork, which incorporates at least 15% small cubes of pork fat (principally the hard fat from the neck of the pig). it is traditionally flavoured with black pepper grains, but modern versions can also contain pistachios or, more rarely, myrtle berries. the best-known version of mortadella is mortadella bologna pgi, but other varieties are found across italy, including some made of other meats.

Breakfast

Muesli

Muesli ( mewz-lee) is a cold oatmeal dish based on rolled oats and ingredients such as grains, nuts, seeds and fresh or dried fruits. muesli was traditionally prepared with milk or cream, a squeeze of citrus juice, often with a sweetener such as honey, and soaked overnight. yoghurt or other mammal or plant milk products are now commonly added to packaged and homemade muesli recipes. developed around 1900 by swiss physician maximilian bircher-benner for patients in his hospital, it is now eaten as a standard breakfast dish, like a breakfast cereal, and also in switzerland as a supper called birchermüesli complet – muesli with café complet (milk coffee, accompanied with bread, butter and jam (butterbrot)).in addition to being made raw, muesli can be toasted. muesli can also be processed further by adding sweetener and oil to bind the ingredients together and baked to produce granola.

Drink

Müller-Thurgau

Müller-thurgau is a white grape variety (sp. vitis vinifera) which was created by hermann müller from the swiss canton of thurgau in 1882 at the geisenheim grape breeding institute in germany. it is a crossing of riesling with madeleine royale. it is used to make white wine in germany, austria, northern italy, hungary, england, australia, the czech republic, slovakia, slovenia, new zealand, canada, the united states, belgium and japan. there are around 22,201 hectares (54,860 acres)) cultivated worldwide, which makes müller-thurgau the most widely planted of the so-called "new breeds" of grape varieties created since the late 19th century. although plantings have decreased significantly since the 1980s, as of 2019 it was still germany's second most planted variety at 11,400 hectares and 11.4% of the total vineyard surface. in 2007, the 125th anniversary was celebrated at the geisenheim grape breeding institute. müller-thurgau is also known as rivaner (austria, germany, luxembourg, and especially for dry wines), riesling x sylvaner, riesling-sylvaner, rizvanec (slovenia) and rizlingszilváni (hungary).

Main

Orzetto

Barley soup

Side, Snack, Appetizer

Pearà

Pearà (veronese dialect term, literally "peppered") is a traditional veronese sauce made with bread crumbs, beef and hen stock, beef marrow and black pepper. it is served exclusively together with bollito misto, making lesso e pearà (lesso is venetian for bollito), a typical dish unique to verona and its surroundings. it should not be confused with pevarada, a sauce made with chicken livers, with which it only shares the use of pepper.

Drink

Pinot Blanc

Pinot blanc is a white wine grape. it is a point genetic mutation of pinot noir. pinot noir is genetically unstable and will occasionally experience a point mutation in which a vine bears all black fruit except for one cane which produces white fruit.

Drink

Pinot Gris

Pinot gris, pinot grigio (us: , uk: ) or grauburgunder is a white wine grape variety of the species vitis vinifera. thought to be a mutant clone of the pinot noir variety, it normally has a grayish-blue fruit, accounting for its name but the grapes can have a brownish pink to black and even white appearance. the word pinot could have been given to it because the grapes grow in small pine cone-shaped clusters. the wines produced from this grape also vary in color from a deep golden yellow to copper and even a light shade of pink, and it is one of the more popular grapes for skin-contact wine. pinot gris is grown around the globe with the "spicy" full-bodied alsatian and lighter-bodied, more acidic italian styles being most widely recognized. the alsatian style, often duplicated in new world wine regions such as marlborough, tasmania, south australia, washington, oregon and south africa tend to have moderate to low acidity, higher alcohol levels and an almost "oily" texture that contributes to the full-bodied nature of the wine. the flavors can range from ripe tropical fruit notes of melon and mango to some botrytis-influenced flavors. in italy, pinot grigio grapes are often harvested early to retain the refreshing acidity and minimize some of the overt-fruitiness of the variety, creating a more neutral flavor profile. this style is often imitated in other old world wine regions, such as germany where the grape is known as ruländer or more commonly grauburgunder.

Side, Snack, Appetizer

Provolone Valpadana

Semi-hard cheese made from unpasteurized cow's milk, from lombardy, veneto, emilia-romagna and trentino-alto adige/südtirol, italy

Side, Snack, Appetizer

Puzzone di Moena

Semi-cooked and semi-hard cheese made from cow's milk, from trentino-alto adige/südtirol, italy

Drink

Riesling

Riesling (, ; german: [ˈʁiːslɪŋ] (listen)) is a white grape variety that originated in the rhine region. riesling is an aromatic grape variety displaying flowery, almost perfumed, aromas as well as high acidity. it is used to make dry, semi-sweet, sweet, and sparkling white wines. riesling wines are usually varietally pure and are seldom oaked. as of 2004, riesling was estimated to be the world's 20th most grown variety at 48,700 hectares (120,000 acres) (with an increasing trend), but in terms of importance for quality wines, it is usually included in the "top three" white wine varieties together with chardonnay and sauvignon blanc. riesling is a variety that is highly "terroir-expressive", meaning that the character of riesling wines is greatly influenced by the wine's place of origin. in cool climates (such as many german wine regions), riesling wines tend to exhibit apple and tree fruit notes with noticeable levels of acidity that are sometimes balanced with residual sugar. a late-ripening variety that can develop more citrus and peach notes is grown in warmer climates (such as alsace and parts of austria). in australia, riesling is often noted for a characteristic lime note that tends to emerge in examples from the clare valley and eden valley in south australia. riesling's naturally high acidity and pronounced fruit flavors give wines made from the grape exceptional aging potential, with well-made examples from favorable vintages often developing smokey, honey notes, and aged german rieslings, in particular, taking on a "petrol" character.in 2015, riesling was the most grown variety in germany with 23.0% and 23,596 hectares (58,310 acres), and in the french region of alsace with 21.9% and 3,350 hectares (8,300 acres). in germany, the variety is particularly widely planted in the mosel, rheingau, nahe and pfalz wine regions. there are also significant plantings of riesling in austria, slovenia, serbia, czech republic, slovakia, luxembourg, northern italy, australia, new zealand, canada, south africa, china, ukraine, and the united states (washington, california, michigan and new york).

Side, Snack, Appetizer

Salmerino del Trentino

Arctic char farmed in trento, trentino-alto adige/südtirol and in bagolino, brescia, lombardy, italy

Drink

Schiava

Trollinger, schiava, or vernatsch, is a red german/italian wine grape variety that was likely first originally cultivated in the wine regions of south tyrol and trentino, but today is almost exclusively cultivated on steep, sunny locations in the württemberg wine region of baden-württemberg. it is primarily known under the synonyms trollinger in germany, vernatsch in south tyrol and schiava in other italian regions. as a table grape the variety is sometimes known as black hamburg, which is commonly confused with the similar synonym for black muscat—a variety that is actually a cross of trollinger and muscat of alexandria.according to wine expert oz clarke, trollinger has moderate acidity and tends to produce light bodied wines with fruity strawberry and subtle smokey notes.

Side, Snack, Appetizer

Speck Alto Adige

Smoked and cured pig thighs, from bolzano, trentino-alto adige/südtirol, italy

Main

Speckknödel

Dumplings made with bacon, can be a side dish or main, in soup

Side, Snack, Appetizer

Spressa delle Giudicarie

Semi-hard cheese made from semi-skimmed cow's milk, from trentino-alto adige/südtirol, italy

Side, Snack, Appetizer

Stelvio

Semi-hard cheese made from cow's milk, from trentino-alto adige/südtirol, italy

Main

Stracciatella alla Romana

Stracciatella (italian pronunciation: [strattʃaˈtɛlla]; in italian, a diminutive derived from the verb stracciare ("to shred"), meaning "a little shred"), also known as stracciatella alla romana, is an italian soup consisting of meat broth and small shreds of an egg-based mixture, prepared by drizzling the mixture into boiling broth and stirring. it is popular around rome in the lazio region of central italy. a similar soup, called zanzarelli, was described by martino da como in his 15th century manual, the art of cooking. other variants exist.

Main

Strangolapreti

Strozzapreti (italian pronunciation: [ˌstrɔttsaˈprɛːti]; "priest-choker" or "priest-strangler": 152  in italian) are an elongated form of cavatelli, or hand-rolled pasta typical of the emilia-romagna, tuscany, marche and umbria regions of italy as well as in the state of san marino. the name is also used for a baked cheese and vegetable dumpling, prepared in some regions of italy and on the french island of corsica.

Dessert, Sweet

Strudel

A strudel (, german: [ˈʃtʁuːdl̩]) is a type of layered pastry with a filling that is usually sweet, but savoury fillings are also common. it became popular in the 18th century throughout the habsburg empire. strudel is part of austrian cuisine but is also common in other central european cuisines. in italy it is recognized as a traditional agri-food product (pat) of south tyrol.the oldest strudel recipes (a millirahmstrudel and a turnip strudel) are from 1696, in a handwritten cookbook at the wienbibliothek im rathaus (formerly wiener stadtbibliothek). the pastry descends from similar near eastern pastries (see baklava and turkish cuisine).

Side, Snack, Appetizer

Susina di Dro

Dark purple prugna di dro plum grown in trentino-alto adige/südtirol, italy

Side, Snack, Appetizer

Tastasal

Salami made with ground pork belly, pork shoulder and seasonings

Drink

Teroldego Rotaliano

Main

Tiroler gröstl

A fry-up made with potatoes, onions, bacon, sausage

Side, Snack, Appetizer

Trote del Trentino

Rainbow trout reared in tanks in trento, trentino-alto adige/südtirol, italy

Side, Snack, Appetizer

Uova di trota

Trout eggs, erve on toasted bread

Dessert, Sweet

Vanillekipferl

Vanillekipferl are austrian, german, swiss, czech, slovak, polish and hungarian small, crescent shaped biscuits. originally made with walnuts, but also with almonds or hazelnuts. they get their typical flavour from a heavy dusting of vanilla sugar.

Main

Weinsuppe

Soup made with broth, wine and cream

Main

Wiener schnitzel

Wiener schnitzel ( german: [ˈviːnɐ ˈʃnɪtsl̩]; from german wiener schnitzel 'viennese cutlet'), sometimes spelled wienerschnitzel, as in switzerland, is a type of schnitzel made of a thin, breaded, pan-fried veal cutlet. it is one of the best known specialities of viennese cuisine, and one of the national dishes of austria.

Dessert, Sweet

Zelten

Christmas fruitcake

Main

Zuppa orzo

Barley soup with vegetables, beans, potatoes, meat