Canederli in Broth

What are canederli? Canederli are northern Italian dumplings made from stale bread, eggs and milk and a few other ingredients. These delicious bread dumplings are often cooked and served directly in broth or sometimes served “dry” after cooking. The dish, canederli in broth, is from the Italian region of Trentino-AltoRead More →


What are krapfen? Krapfen, also called bomboloni, are Italian doughnuts (sometimes spelled donuts!) from Alto Adige with origins that go back hundreds of years. There are many different hypotheses about who invented krapfen, but the most popular seems to be either a baker in Berlin, which would explain the GermanRead More →


In Trentino-Alto Adige, Christmas smells like a zelten fruitcake baking in the oven. A rich, festive dessert filled with nuts and candied fruits, there is no one “true” recipe for this seasonal favorite, because every family has its own traditions and cherished ingredients. What is zelten fruitcake? Zelten is aRead More →

Spinach Spaetzle with Cream and Speck Sauce

What is spaetzle? The Tyrolean dish spaetzle is a sort of gnocchi-like pasta made from flour and egg that is dropped into boiling water to cook and then combined with various sauces like butter or cream and speck. This dish is easy to make, delicious to eat and requires justRead More →


Speck is a delicious smoky salt-cured pork meat that is said to be “a little salt, a little smoke and a lot of fresh air.” It has a long history, dating back hundreds of years and is made in the beautiful mountains of Northern Italy. What is speck? Speck isRead More →

Lambrusco Wine

Lambrusco is a red sparkling wine that is hugely popular for its drink-ability and incredible variety. In 2020, more than 160 million bottles were produced and shipped all over the world for eager consumers to enjoy. Keep reading to find out where it is produced, how it gets its fizzRead More →

Prosciutto di Parma

What is prosciutto di Parma ham? Prosciutto di Parma ham is a world famous salt-cured air dried ham produced in the farming area surrounding the Italian city of Parma. According to the Consorzio del Prosciutto di Parma website, this area has an age old tradition in the production of delicious,Read More →