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Often linked with its northern neighbor, the Alto Adige, Trentino actually exhibits a much warmer, much more Italian personality in terms of style, feel, and look. Furthermore, the people of Trention consider themselves Italian and speak the language, contrary to a number of people who live in Alto Adige. The food in Trention suggests a cross between the Bavarian-Austrian cooking of Southern Tyrol and the cooking of the Veneto, its southwest neighbor. Renowned throughout Italy for its annual harvest of apples, plums, chestnuts, mushrooms, the agrico-tourism business flourishes here, with literally hundreds of masi (the singular being maso, a working farm with places to sleep as well as dine) to check-out.


Along the southern border of Trentino exists a unique micro-climate from the lake effect of the northern end of Lago di Garda, where some of the most northern olives in the world grow. These olives are picked later than most, from late November through February, and produce lightly textured, sweetly perfumed oil, perfectly flavored for the delicate lake fish that a local chef serves them with.


Polenta is the main primo of the Trentino table, often served sautéed or grilled with butter and cheese, or as smacafam, a dish baked customarily with sausages and mushrooms (see regional recipes).

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