Wine and food experiences in Alto Adige

Village by village

Wine tours by village and sub-appellation

The listings that name one of Alto Adige's wine villages or sub-appellations in their title, a page for each.

At the table

What Alto Adige eats and drinks

The food and wine pairings our editors chose for Alto Adige, the dishes you are most likely to meet on a tasting or at lunch.

• Speck Alto Adige with LagreinSpeck Alto Adige IGP is the region's juniper-rubbed, cold-smoked then air-cured ham, and Lagrein from the Bolzano-Gries alluvial soils is its nativ...Read the pairing →
• Canederli (Knoedel) with SchiavaCanederli (Knoedel) are the Tyrolean bread dumplings served in brodo or with brown butter and aged cheese, and the region's everyday-red Schiava (V...Read the pairing →
• Schlutzkrapfen with Pinot BiancoSchlutzkrapfen are the half-moon Tyrolean ravioli filled with spinach and ricotta and finished in brown butter with Parmigiano, and Alto Adige's al...Read the pairing →
• Apple Strudel with Gewurztraminer Vendemmia TardivaApfelstrudel is South Tyrol's apple-and-cinnamon pastry inherited from the Austro-Hungarian table, and Cantina Tramin's Terminum Vendemmia Tardiva ...Read the pairing →
• Wild Venison (Hirsch) with Mazon Pinot NeroHirsch ragout is the region's slow-braised red-deer plate from the Dolomites, and the Mazon plateau's single-vineyard Pinot Nero is its serious partner.Read the pairing →
• Alpine Trout with Alto Adige SauvignonAlpine river trout (Forelle) from the Adige and Isarco valleys is the local freshwater plate, and Alto Adige Sauvignon is the canonical white for it.Read the pairing →

Cheeses made in Alto Adige

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