The Carne Salada of the Alto Garda, delicious and unique, comes from the old way to preserve meat. Its origin in the Lower Trentino goes back to the year 1515, listed among the assets of the castle of Tenno in an inventory of the Vicar Beriano in favor of the Prince-Bishop Bernardo Clesio. But in the 14th Century it was already mentioned in a manuscript. The meat was once pressed with salt, juniper and garlic and then smoke, now it is cured with spices and then it will rest for about 20 days.

The Garda Trentino, with white sails and the colors of the wind surfing, hides away from the ypical tourist the now rare and typical figure of the fisherman. Fish from the lake for the kitchen is not only the rare and valuable carp, but also the lake trout and whitefish. A mention deserve also the less noble but very tasty fish, such as alborells (pessate in Trentino dialect), the sardine, chub, tench, pike and perch.

The Trentino has thanks to its lakes and rivers as the main products trout and brook trout, and their growth has a centuries-old tradition, for which is needed flowing, fresh and oxygen-rich water. Especially the brook trout, once king of the lakes and torrents of the mountains, can only live in very clean water, a characteristic that gives him the name environmental pollution monitor.

The Trentino has thanks to its lakes and rivers as the main products trout and brook trout, and their growth has a centuries-old tradition, for which is needed flowing, fresh and oxygen-rich water.

The kamut, similar to wheat, but with larger grains, is a very ancient grain that has been cultivated already 6,000 years ago in Egypt. Here it is associated with a specialty of the Trentino, the Mortadella. This is widely produced in Trentino. The uniqueness of this product consists in the dose of herb in the mixture. There are no rules, every family has its recipe, which is kept secret.

The Trentino has thanks to its lakes and rivers as the main products trout and brook trout, and their growth has a centuries-old tradition, for which is needed flowing, fresh and oxygen-rich water. Especially the brook trout, once king of the lakes and torrents of the mountains, can only live in very clean water, a characteristic that gives him the name environmental pollution monitor.

The origin of the PARFAIT can probably be found in antiquity, even the Egyptians, the Greeks and Romans already ate this delicacy. During the Renaissance, we talk about the 15th and 16th century, the half-frozen was called perfetti, referring to the French parfait because of the perfect balance of ingredients and because of the combination of different products with whipped cream.

The name chocolate comes from the aztechian word xocolatl, which means bitter water. According to legend, the chocolate is arrived accidentally in England: a Spanish galley was seized by the ships of His Majesty and it was loaded with precious seeds. Chocolate was something that could only afford rich and aristocrats, today, however, we can afford this delicacy everyday.