Parco Nazionale dello Stelvio
Nationalpark Stilfserjoch

In some periods of the year, all confectioner's shops prepare Krapfens (fried dough): the traditional ones are filled with chestnut cream, apricot jam, honey, poppy seeds, and raisins.

Strudel, the most famous popular speciality from Austria, is a pastry stuffed with apples or other fruit: at the foot of Stelvio, the dough can be very thin, made with puff pastry or with richer short pastry.

Christmas sweet made with dry fruits In Alto Adige and Trentino, Zelten is prepared at Christmas: it is a very rich bread usually flavored with pears, dry figs, walnuts, almonds, and pine nuts. Round or oval, with a more or less big size, it can be decorated...

Today as in the past, Bitto cheese is produced in the summer mountain pastures with the fresh milk which has been milked from the cows of Bruna Alpina breed, and by eventually adding goat's milk.

It is a mountain cheese, typical of Valli di Sole, Rabbi and Peio in Trentino, made with whole milk, with raw and tender pasta. Once upon a time it was produced only in autumn, when the cows returned from the pastures and it was the house cheese par excellence:...

Characteristic mountain cheese with raw and soft texture produced with whole milk. Its production areas are in Val di Sole and Adamello.

Grana Trentino belongs to Consorzio di Tutela del formaggio Grana, but - according to a specific derogation - it can use the subdesignation "Trentino" impressed with fire on the cheese rind.

Cheese produced in summer mountain pastures - it is therefore produced in the summer, in the "malghe" - only with cow's milk milked by grazing cows. For the coagulation, powder or liquid rennet is used, and the processing method is very similar...

In this valley the main dairy product is very similar to the toma, the classical cheese of the Italian Alps.

On the slope of Stelvio Park in Lombardy, the names Formaggio di malga or Nostrano refer to medium fat cheese obtained from the milk of the cows grazing in summer mountain pastures.

It is produced in the mountains of Trentino, in the farmsteads, and in the "malghe". It is a rather big cheese produced with cow's milk, and therefore it represents an abundant source of proteins for shepherds.

The word scimuda - which in the dialect of Valtellina means "curd" - refers to cow's milk cheese with a compact but soft texture, which matures also for over one year.

Valtellina Casera cheese obtained the PDO label in 1996. It is characterized by big rounds and is produced with the semi-skimmed milk obtained from two or more milkings of cows of Bruno Alpina breed.

For at least fifty years, Val Venosta has been known for a very important apple production. The main variety is the Golden (yellow with a characteristic red stripes). The organic production is 2-3% and is integrated for the remaining 97-98%.

Brasciadel is the characteristic bread: a ring-shaped loaf of bread with a diameter of about 20cm, made with rye and wheat flour. It has a brown and irregular crust, and is sapid and crunchy. In the Park area, it is usually flavored with aniseeds.  ...

Val Venosta bread has a soft and dark brown rind and a soft and brown texture because of the presence of rye flour (which is almost always mixed with wheat flour).

Ur-Paarl nach Klosterart, which in German means "the original double rye bread of the convent" is the oldest variant of the typical Vinschger Paarl from Val Venosta. Its traditional shape is a kind of flattened "eight", obtained by joining two round...

The grey alpine cow is one of the oldest inhabitants of the Alps. Raised for centuries by local populations, especially in marginal and extreme contexts such as those of high altitude farms (its presence is documented since the IX century), it adapts...

Alto Adige Speck PGI is obtained from the deboned leg of the pork, rounded off from the tip and trimmed off according to the traditional method, with or without cut of rump; it is placed then for two weeks in a basin with a dried pickle made of salt,...