TRENTINO CUISINE

Particularly interesting are the traditional peasant dishes of humble origins such as the "smacafam". Of more recent origin, though completely integrated into the historical cuisine of the city, are the dishes (from hors d'oeuvres to deserts) made with apples. Also very tasty are the knòdels that are called canederli in Trent. Amongst the more characteristic dishes of note are: tripe soup, pasta e fagioli (pasta and bean soup), macaroni casserole, Trent-style ravioli, Trent-style eel, baccalà alla cappuccina, Trent-style omelets, goulash, hare, bean patties, trout, baldonazzi, fiadoni, grosoli, tisada, and strudel.

CANEDERLI Ingredients: serves 4 150 grams slightly stale bread (without crust) 15 tablespoons milk 1 egg 100 grams smoked bacon or speck, cut in cubes 50 grams sausage 1 onion 1 tablespoon oil 1 teaspoon grated nutmeg chopped parsley 1 tablespoon white flour 1 liter broth (fresh or bullion) grated Parmesan cheese pepper

Preparation:In large bowl soak bread in hot milk. In a frying pan, cook bacon pieces in oil until transparent but not crisp, add chopped onion and cook together over low flame, then pour over softened bread in bowl. Add crumbled sausage, egg, nutmeg, parsley and enough flour to make a soft dough. Wet hands and make egg-sized balls from dough. Makes about 1 dozen. Place in boiling broth as made and cook about 15 minutes per ball. Serve this soup with grated cheese and pepper. Canederli can also be served as an accompaniment for meat stews, boiled meats, etc. or as a main course served with sauerkraut.

STRUDEL Ingredients: serves 6-8 For pastry: 150 grams flour 1 egg white pinch of salt 50 grams butter or margarine 1 tablespoon warm water 1 tablespoon (scarce) sugar for filling: 500 grams Pippin apples 3 tablespoons (full) sugar grated peel of 1 lemon pinch of cinnamon 2 tablespoons raisins soaked in warm water 30 grams pine nuts 2 tablespoons blanched almonds 30 grams walnuts 30 grams hazelnuts 2 tablespoons breadcrumbs 100 grams butter or margarine (cut into pieces) other ingredients: 1 egg yolk butter or margarine powdered sugar

Preparation: On flat surface mix flour, sugar, salt, egg white and pieces of butter. Knead to form soft, smooth dough, roll into ball, cover with up-side-down heated pot (larger than ball so that sides do not touch dough), and let rest for 15 minutes. Place ball on lightly floured cloth and roll out thin oval shape with rolling pin. Paint melted butter over oval with pastry brush, leaving about 1 ½ to 2-inch space around edge. Place sliced and peeled apples in center of pastry dough, sprinkle with breadcrumbs (previously browned in 50 grams of butter), raisins (dried on paper towel), whole pine nuts, chopped almonds and walnuts, sugar, cinnamon, and lemon peel. Lift ends of oval from cloth and roll strudel loosely on itself using only the cloth. Press closed ends of roll. Using cloth, place strudel on buttered cookie sheet brush surface with egg yolk beaten with melted butter, and cook in hot oven (200° C or 400° F) for about 20 minutes, then lower temperature to 180° C (350° F) and cook for another 45 minutes. Remove from oven and sprinkle with powdered sugar.