A name in Trentino for the black boletus mushroom. Excellent to eat from August to October whether raw in salads or cooked or preserved and also freezes well.

A name in Trentino for the black boletus mushroom. Excellent to eat from August to October whether raw in salads or cooked or preserved and also freezes well.

Beans with salt beef.

Beef, potatoes and onions cooked together in a cake-like mould to form a sort of meatloaf.

A name in Trentino-Alto Adige for milk.

A coarse rye flatbread from the Tyrol, with caraway and fennel seeds.