The canederli or Knodel, are one of the most famous dishes of this region, also common to Austria and Germany. This is a recipe of peasant origin that uses the leftovers. The canederli are as large as meatballs and their mixture consists of stale bread, milk and eggs. You can add bacon, speck or cheese to the dough. The canederli are boiled and served in soup, or drained and served with melted butter.
The Schlutzkrapfen or Schluzer are a typical Tyrolean dish. It is a first dish of pasta similar to ravioli. Inside they have a filling made of ricotta and spinach. They are cooked in boiling water and seasoned with cheese, butter and chives. According to tradition the Schlutzkrapfen have to be eaten letting them slip into mouth. Besides the traditional filling of spinach and ricotta today we find different variations in the filling and other flavorings.
The goulash is a dish of ancient origin. It dates back to the Middle Ages and was born in Hungary when shepherds used to prepare it during the long waiting periods between pastures with their livestock. At that time meat was cooked and then dried in order to have a stock for a long period. When needed, they prepared a soup made of vegetables found on the spot. During the centuries the recipe has evolved and has spread far beyond the Hungarian borders, coming to northern Italy during the Austrian domination. In Trentino the goulash is prepared with meat cut into small pieces and fried with oil and onion, then add the red wine, water and flour, lemon and tomato. The recipe requires a long cooking for a tasty and flavorful dish. Usually it goes with polenta or boiled potatoes.
The Buchteln is a dessert that originated in Bohemia and has spread in Trentino. It is a bakery dessert filled with creams or jams, and there are several variations. The Buchteln prepared with flour and yeast, is kneaded with milk, eggs and butter. You create shapes resembling dumplings stuffed with jam or cream, they are glazed with butter and put in the oven. They are delicious desserts typical of the holidays and Christmas days.
The strauben or Straboi are desserts born in Bavaria and common in Tyrol. They look like giant pancakes irregularly shaped and curled. Straub means tortuous. We can find these delicious pancakes in many festivals and events in the villages of Trentino, prepared with a batter of flour, milk, butter, eggs and brandy. The batter is fried in oil to create the Strauben. They are served warm with powdered sugar or with various types of jam. If you want to taste a traditional strauben choose the one with red berries jam!