Alpine Northeast

Trentino-Alto Adige

This region blurs the line between pasta and dumpling. Schlutzkrapfen, spatzle, and canederli speak Germanic and Italian at once.

Capital: Trento 2 recipes Dolomite valleys, dairy, apples, smoked meats, rye, herbs.

Pasta identity

Mountain borders shaped the pantry more than national lines did.

Filled half-moons and soft dumplings turn dairy, bread, spinach, and smoked meat into filling food for long winters.

For the pasta atlas, the region proves that Italian pasta history includes borderlands, not only tomato and basil.

Cook Trentino-Alto Adige

Rye-and-wheat half-moons filled with spinach and ricotta, finished with brown butter and chives.

Soft green spatzle tossed with speck, butter, and cheese, a fast Alpine pasta-dumpling hybrid.