this fine salami is produced mainly with beef rump

Sauerkraut with Tyrolean style.
The dish: this side dish made of fermented cabbage is very influenced by Austrian and German influence, in which culinary traditions sauerkraut are used to accompany meat dishes. The traditional South Tyrolean recipe includes some ingredients necessary for preparing smoked bacon, onion and a few juniper berries, but some versions also include the addition of a few slices of apple to give a sweet and sour taste to the dish. The Tyrolean sauerkraut is served as a side dish with sausages, sausages, dumplings , fried potato dumplings and other typical dishes.
Where to eat: the Forsterbräu, in the center of Trento, is a classic Bavarian style pub where you can find pork shins, sausages and sausages accompanied by excellent Tyrolean sauerkraut. With wooden furniture, a wide selection of beers to match Trentino specialties and the dining room staff ready to welcome you with traditional local clothes, you will feel like you're going to visit Munich.
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The dish: among the typical dishes of Trentino Alto Adige, polenta is one of the most traditional. The recipe for this poor and rural dish has been handed down from generation to generation, until it has also been rediscovered by great chefs who propose it in various gourmet revisitations. Among the hundreds of recipes that see it as protagonist, the most particular is perhaps that of "polenta carbonera", obtained with Storo corn and flavored with spressa (a local cheese), malga butter and red wine.
Where to eat: what better location than La Polentera di Storo? This farmhouse, nestled in the greenery of the enchanting Valle del Chiese, has as its flagship its own menu the polenta of yellow flour from Storo, which is proposed not only in the typical recipe carbonera, but also in the macafana version, with chicory and spressa, and with potatoes.
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The dish: this fine salami is produced mainly with beef rump and is the result of a maturation in brine of about 20 days: what derives from it is a ruby-red meat with an aromatic scent and spicy taste. It can be eaten raw , like carpaccio with rocket, porcini and flaked grains, or grilled and accompanied by another Trentino specialty: the fasoi en bronzon, borlotti beans "drunk" because flavored with wine, garlic and bay leaf .