Biroldi con crauti: blood sausages stuffed with chestnuts, walnuts and pine nuts, flavored with nutmeg, cloves and cinnamon, served with sauerkraut.
Blau forelle: trout poached in white wine with vinegar, lemon, bay leaf and clove, served with melted butter.
Carne salata: beef marinated for a month or more in brine with juniper berries, pepper and herbs, eaten either sliced raw or cooked in butter and served with beans or polenta
Gemsenfleisch: chamois Tyrolean style with red wine vinegar, salt pork, herbs and sour cream served over toasted country bread.
Orzetto or Gerstensuppe: barley soup with onion, garlic, vegetables and herbs simmered with Speckeaten in both provinces.
Leberknödelsuppe: dumplings of bread crumbled and mixed with flour, milk and eggs and flavored with chopped calfıs liver and herbs served in broth.
Minestra di trippa: Trento's tripe soup with onion, carrot, celery, garlic, potatoes, grated bread and tomato sauce.
Sauresuppe: Tyrolean tripe soup with onion, herbs and nutmeg soured by white wine vinegar.
