In this area two cuisines coexist, the pure Trentino cuisine which is a mixture of Veneto, Lombard and Hapsburg culinary habits, and that of Bolzano, which has been influenced mostly by German and Slavic cooking. These two types of cooking, however, are well-mixed, creating a characteristic and peculiar gastronomy.

The people of Trentino, like other inhabitants of the Veneto, are great polenta eaters. Polenta can be prepared with cornmeal, or a mixture of cornmeal, wheat flour and even potatoes, and is used as an accompaniment for meat, fish or game dishes. There are also the Pasticciate polentas, slices of polenta fried in lard and sprinkled with salt or sugar.

The abundance of mushrooms offers the possibility of preparing elaborate dishes of either fish or meat. Amongst the dishes that have a Hapsburg origin, goulash and sauerkraut with smoked meats can be found. There are also canederli(knodel) which are balls of bread, speck, and other ingredients. Besides speck there are also famous cheeses from the valleys. The list of sweets, as well as the list of wines is rich with interesting surprises.