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Alto Adige
When you
cross the border between Austria and Italy at the Brenner, the
regional capital Bolzano is the first city that greets you with
that distinctive southern European character. Until 1919 the Alto
Adige was part of the Austrian-Hungarian Empire and the cultural
cross-over is noticeable more than through the co-existence of
Italian and German language alone. Many regional dishes have
typical northern European and Slavic influences. Speck is the
region's culinary pride complemented by sauerkraut
(crauti), Grana Padano, gnocchi and strudels.
Viticulture has been around in Alto Adige since Roman times, but the link with the German-speaking countries is evident when looking at the grape varieties grown. Schiava or Vernatsch, Sylvaner, Gruner Veltliner, Riesling, Pinot Bianco and Pinot Grigio, respectively Weissburgunder and Grauburgunder, all varieties are widely spread north into Austria, Germany and France. The indigenous Gewurztraminer or Traminer, believed to originate from the town with the same name, has gone the same direction although the examples from Alto Adige remain unique in style. The indigenous red grape Lagrein has mainly stayed within its original boundaries.