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People who like variety will fall in love with Trentino Alto Adige. It is a region in the north-eastern part of Italy, bordering two other Italian regions and two countries: Austria and Switzerland. Its location translates into a huge number of tourist attractions and a varied cuisine, richly drawing on the influence of its neighbors. If Italy, especially Trento, then polenta. It is usually served baked (smacafam), with bacon or sausage. Cheeses are an important element of the local cuisine, produced in most alpine valleys and chapels. Those interested in new flavors should try the mild Pustertaler, the spicy Graukäse, and if they like goat's milk products, then also the Ziegenkäse. When someone plans a vacation in Italy in terms of culinary experiences, they will quickly find out that Trentino-South Tyrol is the perfect destination for gourmands. The region is famous for apples, which are a frequent ingredient of dishes. It is worth getting to know the taste of the local strudels and the so-called Apfelküchel, pancakes a bit like donuts and a little pancakes. Local soups are nutritious, thick and difficult to digest - with a base of pork, potatoes or tripe. Meat is eaten a lot, ranging from poultry, through beef and venison, to trout and rabbit. Alto Adige boasts Speck dell'Alto Adige , a pork belly on the bone, dried and smoked in small artisanal factories in the Venosta Valley. It is protected by the IGP mark, and in regional restaurants it is served as a snack or appetizer, with dark bread or rice bread. When talking about the kitchen, the wine must not be forgotten. Red wines predominate in the region, but the most famous are white wines, including Sylvaner, Müller Thurgau and Gewürztraminer. They are distinguished by an unusual aroma and lightness.